The fruit egg roll idea came as a result of picking up an extra package of egg roll wrappers.   I had just made Shrimp Egg Rolls and thought that the recipe would make a few more than one package.  As it turns out, I only used one package and was left wondering what to do with the extra’s.  I had been in the mood for pie and thought, what if I make up some pie filling and roll it up in an egg roll wrapper.  I wanted it to be simple, but as it turned out I just couldn’t make up my mind. . .





I went to the market, there were peaches and berries and they were so tempting and I just had to have them all.  I couldn’t just make one filling, there were too many possibilities so I made 3.  Each filling makes 4 – 5 dessert rolls




The first filling was Raspberry Lemon, with a little creaminess of Ricotta cheese.




I dotted it with butter just like you would a pie.  Roll up egg roll fashion.




A dusting of white powdered sugar really makes this tasty.




I paired the next filling with peaches and blackberries.




A little sugar, spice and some starch to thicken.




This would go good with a scoop of vanilla ice cream, sadly I didn’t have any.




The Peach Blueberry filling was oh so good too.  See why I couldn’t decide!





Raspberry Lemon Egg Rolls

1/2 pint Raspberries
1 1/2 tablespoon Sugar
1 teaspoon Arrowroot Starch
1/4 teaspoon Lemon Zest
1/2 cup Ricotta Cheese
Lemon Juice
1 T butter
Canola Oil
4 – 5 Egg Roll Wrappers

Add Sugar, lemon zest, and arrowroot to raspberries.  Gently fold in Ricotta cheese to the mixture.  Spritz with lemon juice.

Lay an egg roll wrapper on a flat surface, spoon 2 heaping Tablespoons of Raspberry Lemon mixture and dot with butter.  Continue rolling wrapper and seal edges.

Pour just enough canola oil to coat the bottom of a non-stick pan.  Place the fruit filled egg rolls in pan for a minute or two on each side until they are brown and crispy.  Cool on a paper towel.

Dust with white powdered sugar or serve with vanilla ice cream.


Peach Blackberry Egg Rolls

1 Peach, peeled, seeded and chopped
1/2 pint Blackberries
1 1/2 tablespoons Sugar
1/4 teaspoon Cinnamon
1 teaspoon Arrowroot Starch
1/4 teaspoon Lemon Zest
Lemon Juice
1 tablespoon butter (for dotting)
Canola Oil
4 – 5 Egg Roll Wrappers

Combine peaches and blackberries.  Mix together sugar, cinnamon, and arrowroot starch and add to the fruit.  Add the zest and spritz of lemon juice.

Lay an egg roll wrapper on a flat surface, spoon 2 heaping Tablespoons of Peach Blackberry mixture and dot with butter.  Continue rolling wrapper and seal edges.

Pour just enough canola oil to coat the bottom of a non-stick pan.  Place the fruit filled egg rolls in pan for a minute or two on each side until they are brown and crispy.  Cool on a paper towel.

Dust with white powdered sugar or serve with vanilla ice cream.


Peach Blueberry Egg Rolls

1 Peach, peeled, seeded and chopped
1/2 cup Blueberries
1 1/2 tablespoons Sugar
1/4 teaspoon Cinnamon
1 teaspoon Arrowroot Starch
1/4 teaspoon Lemon Zest
Lemon Juice
Canola Oil
4 – 5 Egg Roll Wrappers

Mix together sugar, cinnamon, and arrowroot starch and add to the fruit.  Add the zest and spritz of lemon juice.

Lay an egg roll wrapper on a flat surface, spoon 2 heaping Tablespoons of Peach Blueberry mixture and dot with butter.  Continue rolling wrapper and seal edges.

Pour just enough canola oil to coat the bottom of a non-stick pan.  Place the fruit filled egg rolls in pan for a minute or two on each side until they are brown and crispy.  Cool on a paper towel.

Dust with white powdered sugar or serve with vanilla ice cream.

Note:  I found that these are best when made fresh and served right away.  The fruit mixtures will keep refrigerated for a day or two. The egg rolls can be made a few at a time, depending on how many servings you may want.