Berry Egg Rolls With Chocolate Raspberry Sauce
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 3⁄4 cup blueberries
- 3⁄4 cup raspberries
- 3⁄4 cup chopped strawberry, chopped to the same size as the blueberries and raspberries for easy of making egg rolls
- 8 egg roll wraps
- 1 (1 ounce) package sugar-free instant vanilla pudding mix
- 2 cups milk
-
For the sauce
- 1 pint raspberries
- 2 tablespoons lemon juice
- 1⁄4 cup Splenda sugar substitute
- 1⁄2 cup chocolate syrup (I use sugar free)
- 1 tablespoon cocoa powder
directions
-
Prepare sauce:
- Puree raspberries, lemon juice, and Splenda in blender or food processor.
- Place a sieve over a bowl, and press pureed raspberries through it to separate the seeds.
- Discard seeds.
- Add chocolate syrup and powdered cocoa and stir well.
- Refrigerate until ready to serve.
- Prepare pudding according to directions and refrigerate until ready to serve.
- Mix together berries, and refrigerate.
-
AT SERVING TIME:
- Lay out 8 egg roll wrappers on the counter.
- Divide fruit filling evenly among the wrappers.
- Roll tightly, securing with a toothpick.
- Fry in 1-2 inches of hot oil.
- They brown quickly, so watch carefully.
- Removed to absorbent paper toweling.
-
TO SERVE:
- Smear a large dollop of pudding on a desert plate, making a "puddle," top with an egg roll, and drizzle with chocolate raspberry sauce.
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RECIPE SUBMITTED BY
<p>This is Sophie.....she's my constant companion, and the best thing the Easter Bunny ever brought us.</p>