Strawberry Rhubarb Eggrolls

Strawberry Rhubarb Eggrolls

Before you go any further, you need to know these must be fried. If you can’t handle frying them, this isn’t the recipe for you. How do I know these absolutely must be fried? Cuz I tried baking them, and it was a no-go. Soggy. Not good. Don’t do it. I ended up frying the ones I had tried baking.

But to ease any “fat guilt” you may have, egg roll wrappers don’t have any fat in them. Let’s say you had made a strawberry rhubarb pie. The crust most likely would have had lard or butter or shortening anyway. In my mind, frying these is equal to the fat that would have gone in a pie crust. That’s Andrea logic going on right there.

Strawberries and rhubarb are both in season right now, but it will get harder to find fresh rhubarb at the Farmer’s Market soon. If you can find some and store it, these would be a great 4th of July dessert!

Strawberry Rhubarb Eggrolls

For the filling:

In a large saucepan, combine 2 cups rhubarb, 2 cups strawberries, 6 tablespoons flour, 3 tablespoons cornstarch, and 1 1/2 cups sugar.

Strawberries and Rhubarb

Cook over medium-low heat until rhubarb softens, about 45 minutes, stirring occasionally.

Remove from heat and allow to cool. You will need it cool enough to handle.

For the eggroll:

Using 1 package of eggroll wrappers, roll strawberry rhubarb filling according to package directions.

Rolling Egg Rolls

Once they are all rolled, heat 1/4 cup coconut oil in a large fry pan. Cook eggrolls until browned on each side. About 3 minutes per side.

Enjoy with vanilla ice cream. You don’t even need a spoon! Just dip the eggroll right in!

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  1. Those look so fun!

  2. Um…. YUM!!!

  3. How incredible does this look?!?!

    Andrea, have you considered sharing this on the Rhubarb Recipe Round Up at Gnowfglins? I’m just an avid reader there, but think your dessert egg rolls would be a huge hit!

    If you’d like to check it out, here’s the link:

  4. Holly, How sweet! I did see Gnowfglins but wasn’t sure if it would be a good recipe for her site since I used purchased egg roll wrappers. They are pretty strict on the whole food thing, but maybe I’ll give it a go. The worst they can do is take it down, right? 🙂 Andrea

  5. Golly, I didn’t even think twice about egg roll wrappers being a processed food–I’m not sure I’ve ever heard of someone making their own. Silly me. What was I thinking, that people find them under a cabbage leaf?

    But duh, somewhere out in the Google-verse, people *are* making their own egg roll wrappers. Like here (where a commenter suggests using a pasta machine to roll out the dough thinly enough):

    Or, a 100% traditional foods cook might take your inspiration and use her favorite sourdough crepe recipe instead.

    Then again, maybe a lumpia recipe might be the place to start. They’re made similarly to crepes and then filled, but are often then fried in coconut oil for crispiness like an eggroll.

    I hope you do decide to link this to Gnowfglins, Andrea. Traditional foods cooking is a journey for so many of us 21st century homemakers.

    For novices like me, making the filling from scratch with organic ingredients and serving with homemade ice cream is a huge improvement in the dessert arena. After making it once with store-bought wrappers, the next time, we can make it even better by whipping up our own wrappers.

    Thanks again, Andrea, for the recipe, the discussion and the creative spark!

  6. Hi Holly, After our discussion of my Strawberry Rhubarb eggrolls and the homemade vs. processed vs. just trying to do good for our families, when I saw GNOWFLINS had a strawberry linky this time – I linked it! Thanks for the nudge, Andrea

  7. I just about squealed when I saw the dessert eggroll photo on the linky, Andrea. Bet other folks will be tickled by your clever idea, too!

  8. These sounds ah-MAZING! Dessert egg rolls must be next on my to-do list, regardless of the filling. Thank you!!

  9. Thank YOU Jackie! If you try the dessert eggrolls, let me know if you enjoy them. Thanks for visiting! Andrea

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