Caribbean Dessert Egg Rolls
With Mazola® Corn Oil
SERVING SIZE
8 Rolls
TOTAL TIME
30 Minutes
SKILL LEVEL
Intermediate
Ingredients:
- 4 ounces cream cheese, softened
- 1/4 cup sweetened shredded coconut
- 1/4 cup mashed ripe banana
- 2 tablespoons chopped walnuts
- 2 tablespoons canned crushed pineapple
- 1 cup marshmallow creme
- Egg roll wrappers
- 1 bottle Mazola Corn Oil
Sauce:
- 1 pound fresh strawberries, hulled
- 1/4 cup sugar
- 1 teaspoon cornstarch
- Confectioners’ sugar and ground cinnamon, for dusting
Instructions:
- In a small bowl, combine the cream cheese, coconut, banana, walnuts, pineapple, and marshmallow creme until smooth.
- Place 2-3 teaspoons of the filling in the center of each egg roll wrapper, depending on your preference for filling. Moisten the edges with water, fold the corners over the filling, and press to seal. Repeat with remaining wrappers and filling.
- Heat 2 inches of Mazola Corn Oil to 375°F in a cast-iron skillet. Fry the egg rolls until golden brown, about 15-20 seconds per side. Drain on paper towels.
- Puree the strawberries in a food processor. In a saucepan, combine the sugar and cornstarch, then stir in the pureed strawberries. Bring to a boil and cook until thickened, about 2 minutes. Optionally strain the mixture to remove seeds.
- Dust the egg rolls with confectioners’ sugar and cinnamon and serve with the strawberry sauce.
Note: For less-filled rolls, this recipe can make up to 16 egg rolls
