Baked egg roll wrappers make great dessert chips to serve with sorbet.
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7 (7-inch) egg roll wrappers
2 tablespoons Land O Lakes® Butter, melted
2 tablespoons sugar
1/2 teaspoon pumpkin pie spice or ground cinnamon
1 cup cantaloupe, cubed 1/4-inch
1 cup fresh raspberries
1 medium kiwifruit, cubed 1/4-inch
1 tablespoon orange juice
1 tablespoon honey
1/4 teaspoon pumpkin pie spice or ground cinnamon
1 quart (4 cups) raspberry or orange sorbet or sherbet
Heat oven to 350°F. Line large baking sheet with aluminum foil.
Place egg roll wrappers onto prepared baking sheet; brush lightly with melted butter. Turn wrappers over; brush with butter. Combine sugar and pumpkin pie spice in small bowl; sprinkle over wrappers. Cut each wrapper diagonally into 8 triangles. Bake 10-12 minutes or until crisp and golden. Remove crisps to wire cooling rack; cool completely.
Meanwhile, combine all salsa ingredients in medium bowl; mix well. Refrigerate until serving time.
To serve, spoon sorbet into dessert dishes. Top with salsa; garnish each with 3 spiced crisps.
Substitute cut-up fresh strawberries, papaya, or watermelon for any of the fruits in the salsa.
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