Egg rolls have been a staple of Chinese cooking for a thousand years. According to the Food Timeline, egg rolls were introduced into the United States in the 1800's by Chinese immigrants. It is estimated that they were unknown to Americans until 50 years ago.
The egg roll wrapper is so versatile it has been used for everything from cannelloni to tarts. Instead of filling them with the usual meat, seafood and vegetables, try using pastry cream, fruit and chocolate. Fill the wrappers with eggs and cheese, and breakfast is served. The possibilities are limited only by your imagination.
With this easy recipe, you can create a wonderful dessert your family will love. This unusual twist on a Chinese favorite is quick to make and wonderfully satisfying.
Cream cheese, ricotta and pineapple combine to make a thick, rich filling. Green chiles add a subtle touch of heat, and jalapeno jelly is the perfect sweet and spicy dipping sauce for these crispy wraps. For smaller bites, wonton wrappers work just as well. This is the perfect dessert to make ahead of time and freeze before frying. You'll always be ready for unexpected company.
Cream Cheese Pineapple Egg Rolls
Difficulty: Intermediate
Preparation Time: 3 hours
Ingredients:
- 1/2 cup ricotta cheese
- 8 oz. cream cheese at room temperature
- 1 small can crushed pineapple, drained
- 1 small can green chiles, drained
- 1 Tbsp. sugar
- Egg roll wrappers
- sugar for sprinkling
- red or green jalapeno jelly
Directions:
- Combine ricotta, cream cheese, pineapple, green chiles and sugar.
- Mix well and place in refrigerator for at least one hour to chill.
Wrapping:
- Place egg roll on flat surface with point facing you.
- Spread 2 tsp. mixture across center of wrapper.
- Fold bottom point upward, then fold sides inward.
- Roll egg roll away from you.
- Moisten top of wrapper with water to seal.
- Note: Seal all sides with water and pinch wrapper to make sure it is sealed completely. This will prevent the filling from seeping out while frying.
- Place egg rolls in freezer for at least two hours.
Frying:
- Heat vegetable oil in a large pot to 350 degrees. Drop in a few egg rolls at a time and fry until golden brown.
- Remove from oil and drain on paper towels.
- Sprinkle generously with granulated sugar while still hot.
Before serving, let the egg rolls cool a bit as the filling is very hot. Warm the jalapeno jelly a minute before serving. Green jalapeno jelly is usually milder than red, depending on the brand you use. Dip the egg rolls in the jelly and enjoy.
Makes 12 egg rolls.
Delphine Cull - Delphine Cull has an M.A. in Creative Writing and taught as a Writing Professor for several years. Her articles about the craft of writing ...
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