This was such a huge hit for my mom on Mother's Day, I wish she would let me post her reaction to the first bite. It was warm, crunchy and gooey deliciousness. I love to dip things so it automatically rated in my book.
This recipe comes to you from delish.com. I tried both the regular recipe as well as putting some of the chopped up strawberries inside the egg-rolls. I couldn't really taste much of a difference so I would just stick with the original recipe and save the strawberries for the sauce.
Ingredients:
For the Dipping Sauce
- 2 cups Strawberries chopped
- 2 tbsp Water
- 2 tbsp Sugar
For the Egg-Rolls
- 16 ounces Cream Cheese softened
- 1/2 cup Sugar
- 1/2 cup Sour Cream
- 1 tsp Vanilla
- Salt
- 12 Egg-roll Wrappers
- Veggie oil
- Powdered Sugar for garnish
Cooking:
1. Make the sauce by adding the strawberries, water and sugar to a medium sauce pan and simmer for ~5 minutes or until the mixture is kind of jelly-like.
2. Combine the softened cream cheese, sugar, sour cream, vanilla and a pinch of salt in a large bowl to make the filling.
3. Lay the egg-roll wrappers out and fill with ~ 3 tbsp of filling
4. To seal, lightly wet the edge of the egg-roll wrapper and fold the sides in first, then roll shut
5. Pour the oil into the pan until it reaches about half way up the side of a filled egg-roll ~approximately an inch
6. Heat the pan until little bubbles form
7. Place the egg-rolls into the pan and fry for ~ 1 minute on each side until they are crispy and golden brown
8. Garnish with powdered sugar if desired
9. Enjoy! with your dipping sauce of course
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