Found this at the baynews9 who gives credit of this recipe to Chef Javier De Jesus of Pacific Wave Restaurant in downtown St. Petersburg.
The filling is basically pineapple, mango, dried cranberries, toasted sweet coconut and macadamia nuts.
Tropical Fruit Egg Rolls
What you need:
- ½ cup diced pineapple
- ½ cup diced mango
- ½ cup dried cranberries
- ½ toasted sweet coconut
- ½ cup macadamia nuts
- 1-cup pineapple juice
- Egg roll sheets
- 1 egg for an egg wash
- 1 tablespoon each of brown and regular sugar and cinnamon
- Put all these ingredients in a pot.
- Pour in some pineapple juice and let it reduce on low heat.
- The pineapple juice will simmer and slowly evaporate to create a sort of a syrup with the cooked fruit.
- So you get a nice thick consistency.
- To prepare the egg roll, place an egg roll sheet on a flat surface.
- You can buy these at any supermarket and if you can't find them, go to an Asian specialty store.
- Put a nice dollop of the mix off center of the egg roll sheet.
- Roll it once.
- Brush a little egg wash on the edges of the sheet.
- Now fold the corners in and roll it until it's compact.
- You have to deep fry the egg roll, so make sure you use canola oil and it's at 360 degrees.
- Just drop the egg roll in the deep fryer.
- That will cook for about two to three minutes or until the egg roll is golden brown.
- Take it out of the fryer and let the grease drip off.
- Now they're going to be very hot, so be careful.
- But take this opportunity to cause an outside sugary layer.
- Place the egg roll in amixture of brown sugar, regular sugar and cinnamon.
- And roll the egg roll on the sugar mixture.
- Trim the ends off or keep them and enjoy this tropical fruit egg roll with some ice cream.
