30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Cherry Pie Egg Rolls
A sophisticated take on the cherry pie egg roll. Featuring homemade black cherry filling, crushed amaretti cookies, and a drizzle of balsamic reduction for a complex flavor profile.
Total Time
90
Yield
6
Calories
400 cal
Difficulty
Medium
Cuisine
Fusion
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What You'll Need
Equipment:
Large pot or deep fryer, Paper towels, Slotted spoon, Saucepan, Mixing bowls, Whisk •
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Instructions
To make the filling, combine Black Cherries, Granulated Sugar, Lemon Juice, and Almond Extract in a saucepan. Bring to a simmer over medium heat.
In a small bowl, whisk together Cornstarch with 2 tablespoons of cold water. Add to the cherry mixture and cook, stirring constantly, until thickened. Let cool completely.
Place one Egg Roll Wrapper on a clean, flat surface. Spoon approximately 2 tablespoons of cherry filling onto the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll tightly to form an egg roll.
Repeat with remaining wrappers and filling.
Heat Grapeseed Oil in a large, deep pot or deep fryer to 350°F (175°C).
Carefully add egg rolls to the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy.
Remove egg rolls from oil and place on a paper towel-lined plate to drain excess oil.
Sprinkle with crushed Amaretti Cookies and drizzle with Balsamic Glaze before serving.
