Apricot Egg RollsMakes Servings
2 cups fresh or frozen apricots (thawed), sliced with slices chopped in half
8 oz mascarpone cheese
2 cups fresh or frozen apricots (thawed), sliced with slices chopped in quarters
1/2 cup apricot or peach preserves
1 tablespoon all spice
1 tablespoon lemon juice
1 teaspoon ground nutmeg (preferably freshly grated)
1 tablespoon cinnamon
10 egg roll sheets
1/2 cup peach preserves
1 quart canola oil
- Using a Pyrex mixing bowl, add mascarpone cheese, apricot preserves, cinnamon, nutmeg, lemon juice and all spice. Mix thoroughly. Refrigerate peach mascarpone mixture for 30 minutes.
- Using egg roll package instructions, spoon about 1½ tablespoons of the mixture onto each egg roll. Roll and form all the egg rolls (DO NOT OVER FILL EGG ROLLS).
- Fry egg rolls, turning quickly, cooking on all sides to just golden brown, less than a minute.
- Remove to a rack and repeat until all cooked.