Recipe courtesy of Guy Fieri
Episode: Wrapped Up
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Total:
43 min
Prep:
30 min
Inactive:
3 min
Cook:
10 min
Yield:
5 servings
Level:
Intermediate
Total:
43 min
Prep:
30 min
Inactive:
3 min
Cook:
10 min
Yield:
5 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Heat 1-inch of canola oil in large saute pan, to 325 degrees F.

In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.

Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.

Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.

Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.

Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.

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