- 1 Pint Native Strawberries-washed, hulled, cut into 1/2” pieces
- 1/3 Cup Sugar
- 1 tsp. Fresh Lemon Juice
- 1 1/2 Cups Crumbled Shortcake or any favorite Cake
- 8 Ea. Spring Roll Wrappers 6” or 8” Square Size
- 1 Egg Beaten with 2 Tbsp. water for an egg wash
- As Needed Vegetable Oil for Frying, Powdered Sugar, Granulated Sugar, Whipped Cream
Place the strawberries, sugar, and lemon juice in a microwave safe bowl. Place in the microwave and heat for about 2 minutes or until warmed through. Let mixture sit for about 1 minute. Place a strainer over a second bowl and separate the strawberries from the juice. Reserve the juice.
Place the strawberries and crumbled shortcake in a bowl and add enough of the reserved strawberry juice to moisten the cake, but don’t saturate. Reserve extra juice to serve with the spring roll.
Lay 8 spring roll wrappers out. Divide the strawberry shortcake filling among the wrappers in a cylinder shape leaving 3/4” of wrapper on each edge with no filling to tuck edges in. Lightly brush the egg wash on the latter 1/4 of the spring roll wrapper. Roll wrappers around filling tucking in sides, sealing the final edge.
Heat a tall, narrow deep fry pot half filled with vegetable oil to 375 F. Place 4 spring rolls at a time in a deep fry basket and submerge in oil, frying about 2 minutes or until golden brown and crisp. Lift basket out and turn spring rolls out into a bowl of granulated sugar, tossing gently to coat all over evenly. Divide among four serving plates, and garnish with fresh strawberries, the reserved juice, whipped cream or ice cream and powdered sugar. Enjoy!