In a medium size saute pan, place butter, brown sugar, pears, and cinnamon, and cook until the pears are fork tender. When cooked, remove from the heat and set aside to cool, about 30 minutes.
To prepare the blood orange sauce: In small saucepan combine cream, sugar, and blood orange juice, bring to a simmer and reduce by half. Remove from the heat and let cool.
Preheat a fryer to 350 degrees F.
To make the rolls, crack the egg into a small bowl and gently stir with a fork. Lay out each spring roll sheet and brush them with the egg wash around corners of the wrapper. Place 1/2 of the pear mixture in the center of a wrapper, and roll wrapper, pinching sides when finished. Repeat with remaining pear mixture and spring roll wrapper. Carefully place the rolls in the fryer for about 1 minute or until desired crispness. To plate, place sauce in middle of plate, cut rolls on a slant and place on each other. Garnish with orange zest, if desired.
Copyright 2002, Ralph Pallarino, All Rights Reserved