Blackberry & Blueberry Eggrolls with Creme Fraiche

  • prep time30 min
  • total time 60 min
  • serves 10

Try these delicious fruit egg rolls with a hint of chamomile flowers.

7 Ratings
Directions for: Blackberry & Blueberry Eggrolls with Creme Fraiche


Blackberry & Blueberry Filling

2 cup fresh blackberries

1 cup raw sugar

½ tsp vanilla extract

1 tsp dried chamomile flowers

1 lemon, zest and juice

½ cup fresh blueberries

Egg wash

1 egg

2 tsp water


10 eggroll wrappers

Canola oil, for deep frying


1 cup creme fraiche


Blackberry & Blueberry Filling

1. Making the filling: Heat a pot on medium. Add blackberries, raw sugar, vanilla extract, lemon zest and lemon juice, and dried chamomile flowers. Bring to a simmer, turn heat down to medium-low and cook for 10 minutes. Add blueberries, stir gently, and take off the heat. Let cool for 10 minutes. Strain fruit. Save juice for other use.

Egg wash

1. Making the egg wash: To a small bowl add egg and water. Whisk.


1. Heat canola oil to 350F

2. Making the eggrolls: Brush edges of eggroll wrapper with egg wash. Add 1 tablespoon of filling to the middle of wrapper. Fold bottom part over fruit and top part over bottom. Press ends together and brush with more egg wash. Fold over and seal with fork. Carefully drop 2 dumplings at a time into hot oil and fry for 3 minutes, until crispy. Drain on wire rack.


1. Serve eggrolls warm with a dollop of crème fraiche.

See more: Dessert, Fruit, Summer, Fry, Pastry, Snack


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