Recipe courtesy of Ming Tsai
Show: Ming's Quest
Total:
48 min
Active:
20 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Preheat a large skillet or saute pan with 1 inch of oil, on medium heat.

In a saucepan, melt the butter and saute the ginger until soft. Add the blueberries, sugar, and lemon juice and simmer for 10 minutes until soft. Whisk in the cornstarch, stir 3 minutes, and let cool.

Place small mound of filling on in the center of the egg roll skin and slightly wet edges. Fold over for a very tight seal. Shallow fry both sides until brown, about 2 minutes a side. Meanwhile, mix the zest with the whipped cream. Plating: Place small mound of leftover filling on a small plate. Place the pie on top. Drizzle with Maple syrup. Top with cream and powdered sugar. Garnish with remaining berries.

IDEAS YOU'LL LOVE

Fried Pies

Recipe courtesy of Ree Drummond

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Apple Pie

Recipe courtesy of Food Network Kitchen

Double Chocolate Silk Pie

Recipe courtesy of Ree Drummond

Pecan Pie

Recipe courtesy of Food Network Kitchen

Spinach Pie

Recipe courtesy of Ina Garten

Fried Rice

Recipe courtesy of Food Network Kitchen

Oven Fried Onion Rings

Recipe courtesy of Jeff Mauro

Pan-Fried Trout

Recipe courtesy of Anne Burrell

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking