Pumpkin Eggroll Sauce Food
PUMPKIN EGGROLL SAUCE
This recipe is a bit different than some others. It has a great flavor. I love this sauce for egg rolls. A chef friend of mine gave this to me a very long time ago. Whenever I know I will be making Chinese Food I make this a few days ahead of time so the flavors could blend.
Provided by FrenchBunny
Categories Sauces
Time 10m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 9
Steps:
- Bring to a boil first 7 ingredients.
- In a small bowl mix water and cornstarch and add to boiling mixture. Boil for one minute. Remove from heat and let cool. Put into a covered container and refrigerate.
- Great for egg rolls or fried wontons or whatever you like.
Nutrition Facts : Calories 164.8, Fat 0.1, Sodium 2.1, Carbohydrate 42.2, Fiber 0.4, Sugar 40.1, Protein 0.3
PUMPKIN PIE EGG ROLLS WITH CARDAMOM WHIPPED CREAM
Steps:
- Heat 3 inches oil to 325 degrees F in a Dutch oven or deep skillet.
- Whisk the heavy cream, powdered sugar, cardamom and ginger together in a bowl until soft peaks form. Transfer to a serving bowl and set aside in the refrigerator until ready to serve.
- Scoop the pumpkin pie filling into a bowl and mix together until smooth. Spoon into a large piping bag and snip off the tip to make a 1/2-inch hole. Place an egg roll wrapper on a work surface with one of the flat sides facing you. Brush the edges with the egg wash. Pipe a horizontal line of the pumpkin pie filling just above the brushed edge closest to you. Fold in the sides and roll up to the top edge, making sure it seals. Continue with the remaining filling and wrappers.
- Fry the egg rolls in batches until all sides are golden brown, 2 to 3 minutes on each side. Meanwhile, add the granulated sugar and cinnamon to a large bowl. Remove the egg rolls from the fryer and add immediately to the cinnamon-sugar mixture, tossing to coat.
- Place the egg rolls on a platter and serve alongside the whipped cream.
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- Place the square-shaped egg roll skin with one of the corners facing you. Place 1 tablespoon of the pumpkin filling on the bottom part of the skin closer to you and the corner. Do not place the filling in the center. Start rolling the skin by pulling the corner close to you over the filling. Tuck it in and keep rolling until you are at the middle of the square.
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