Pumpkin Eggroll Sauce Food
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.
QUICK EGG ROLL DIPPING SAUCE
Beat the flavor of the 'included sauce' (usually not too hard) with this quick and easy dipping sauce that only requires a few Asian ingredients! If you want to make this into a teriyaki, just add a bit of brown sugar (2 tbsp) and then cook it over low heat, adding a tablespoon of cornstarch for a thicker, glossier glaze-type sauce.
Provided by Danickstr
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic powder, and onion powder until smooth. Distribute in small dipping dishes.
Nutrition Facts : Calories 11.3 calories, Carbohydrate 1.7 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.9 g, Sodium 676.8 mg, Sugar 0.4 g
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- In a large bowl, mix all ingredients together excluding the egg and skins. Taste and add more honey or condensed milk for additional sweetness.
- 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.
- Pull the right side over the middle by folding it over filling. Repeat and pull the left side over the middle, folding on top of the right side. Finish rolling the skin with both right and left side tucked in. Dab whisked egg on the top corner and seal the egg roll.
- Fill a medium-sized pot halfway with vegetable oil or canola oil and heat on high. (Filling the pot halfway allows the egg roll to float to the top without touching the bottom of the when they are done.) Gently place the egg roll into the pan and fry until golden brown.
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