• egg roll wrappers 6 egg roll shells/wrappers
  • flour 1 tablespoon all-purpose flour
  • granulated sugar 1 teaspoon granulated sugar
  • oil oil, for frying
  • ready-to-serve Asian fried rice optional: serve with chocolate sauce, caramel sauce, fresh whipped cream
  • strawberries 1 cup finely diced strawberries
  • water ΒΌ cup cold water
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How to make it

  1. In a mixing bowl, combine diced strawberries, sugar and cinnamon. Set aside.In a separate small bowl, whisk together flour and water. Set aside.Begin heating oil to 375-degrees F in a heavy bottom pot.Lay individual egg roll wrapper on a clean, flat surface with a corner pointed toward you (so it looks like a diamond shape).
  2. Place about 1 tablespoons of strawberry mixture near the closest corner. Fold the corner closest to you over the filling. Use your finger to paint the water/flour mixture on remaining exposed edges. Evenly and snuggly fold in sides of the wonton wrapper. Finish by rolling the egg roll up to close. Make sure it is sealed up tight with no holes showing. Repeat for each egg roll. Cover and refrigerate until oil is ready for frying.Gently place prepared egg rolls into 375-degree oil and cook until golden brown on all sides, turning occasionally, about 1-2 minutes.
  3. Remove from oil and place on paper towels until cool enough to serve.
  4. Serve with chocolate sauce, caramel sauce, and/or fresh whipped cream.