Ingredients
Scale
- 8 (8-inch square) spring roll pastry wrappers (or egg roll wrappers)
- 8 ounces creamy brie, cut into 4-inch wedges
- 5 ounces fig jam
- 1 egg, slightly beaten
- Grapeseed oil for frying
Instructions
- Place a wonton wrapper on top of a flat surface. Place a wedge of brie topped with a tablespoon of fig jam at bottom corner of the egg roll wrapper.
- Roll the wrapper up from the bottom (like a burrito) until you reach the halfway point.
- Fold both sides over towards each other so it forms an envelop. Brush the top corner with the egg wash and fold down to seal.
- Roll the wrapper up towards the top corner, tucking the sides tightly along the way, and press to seal forming a beautiful spring roll.
- Heat the oil in a wok or small pot to medium high heat. Test a small piece of wrapper to see if oil is hot enough (it should be bubbling).
- Place no more than three spring rolls into the hot oil. Fry for about 2 minutes on each side (until golden brown). Repeat in small batches.
- Remove the spring rolls with a slotted spoon. Place them onto a tray lined with paper towels to drain. Serve while hot!
Notes
- While you're assembling the spring rolls, keep the spring roll wrappers covered so they don't dry out.
- I used spring roll pastry wrappers, but you can also use egg roll wrappers to make this recipe.
- Roll the spring rolls very tightly so none of the filling falls out during the frying process. (See step-by-step rolling instructions above.)
- Fry the spring rolls in small batches making sure not to overcrowd the pan so they cook evenly.
- You can freeze these spring rolls before frying to use at a later date. When you're ready to use, simply drop the frozen spring rolls into the hot oil!
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Stove top
- Cuisine: Asian Fusion
Nutrition
- Serving Size:
- Calories: 259
- Sugar: 7.8 g
- Sodium: 357 mg
- Fat: 12.3 g
- Carbohydrates: 28 g
- Protein: 9.6 g
- Cholesterol: 54.2 mg
