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.
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.
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!