Sweet Stuffed Egg Rolls Crispy Dessert Egg Rolls Stuffed with Fruit and Cream Cheese Ingredients: 8 egg roll wrappers 4 oz cream cheese, softened 1 tablespoon powdered sugar 1/2 teaspoon vanilla extract 1/2 cup chopped strawberries (or any fresh fruit of choice) 1/2 banana, thinly sliced (optional) 1/4 cup mini chocolate chips (optional) 1 egg, beaten (for sealing) Oil for frying (vegetable or canola) Powdered sugar, for dusting Chocolate or caramel sauce, for drizzling (optional) Directions: In a small bowl, mix the cream cheese, powdered sugar, and vanilla until smooth and creamy. Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Spread about 1 tablespoon of the cream cheese mixture in the center. Add 1–2 teaspoons of chopped strawberries (and banana or chocolate chips if using) on top of the cream. Fold the bottom corner over the filling, fold in sides, and roll up tightly. Seal the top corner with a bit of beaten egg. Repeat with remaining wrappers and filling. Heat 2 inches of oil in a deep skillet to 350°F (175°C). Fry egg rolls 2–3 minutes per side until golden brown and crisp. Remove and drain on paper towels. Dust with powdered sugar and drizzle with sauce if desired. Serve warm. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 210 kcal | Servings: 8 rolls #desserteggrolls #sweettreats #stuffedeggrolls #creamcheesefilling #fruitdesserts #deepfriedgoodness #crispyoutsidecreamyinside #strawberrydessert #bananaandcream #sweetcravings #easyfrieddesserts #quickdessertfix #partyappetizers #chocolatechipdessert #powderedsugarperfection #homemadetreats #sweetfusion #asianinspireddessert #carameldrizzle #fryingfun Crispy on the outside, creamy and fruity on the inside These Sweet Stuffed Egg Rolls are dessert perfection in every bite!

Red Bean Ice Cream Creamy Red Bean Ice Cream – A Sweet Asian Classic Ingredients: 1 1/2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 5 egg yolks 1 cup sweetened red bean paste (anko – smooth or chunky) Directions: In a saucepan over medium heat, combine the cream, milk, sugar, and salt. Stir until sugar dissolves and the mixture is hot but not boiling. In a separate bowl, whisk the egg yolks. Slowly add a ladle of hot cream mixture to the yolks, whisking constantly to temper. Gradually whisk the tempered yolks into the saucepan. Cook on low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5–7 minutes). Do not boil. Remove from heat and stir in vanilla extract. Strain the custard through a fine mesh sieve into a bowl. Let cool to room temperature. Stir in the red bean paste until fully incorporated. Cover and refrigerate for at least 4 hours or overnight. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Freeze for an additional 2–3 hours for a firmer texture. Prep Time: 20 minutes | Chilling Time: 4 hours | Churn & Freeze Time: 2.5 hours | Total Time: ~6.5 hours Kcal: 280 kcal per serving | Servings: 6 servings #redbeanicecream #ankoicecream #asiandessert #japanesedessert #koreandessert #creamyicecream #sweetredbean #ankolove #icecreamrecipes #custardicecream #eggicecream #exoticdesserts #homemadeicecream #asianflavors #chilltreats #icecreamaddict #flavorfuldesserts #icecreamlovers #sweetfusion #dessertinspo This Red Bean Ice Cream is creamy, lightly sweet, and full of nostalgic Asian flavor A fusion of comfort and cool!