Recipe courtesy of Ming Tsai
Show: Ming's Quest
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Total:
48 min
Prep:
20 min
Cook:
28 min
Yield:
4 servings

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.

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