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Sorbet Sundaes with Spiced Buttery Crisps
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Spiced Crisps

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

Fruit Salsa

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

How to make

  1. STEP 1

    Heat oven to 350°F. Line large baking sheet with aluminum foil.

  2. STEP 2

    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.

  3. STEP 3

    Meanwhile, combine all salsa ingredients in medium bowl; mix well. Refrigerate until serving time.

  4. STEP 4

    To serve, spoon sorbet into dessert dishes. Top with salsa; garnish each with 3 spiced crisps.

Tip #1

Substitute cut-up fresh strawberries, papaya or watermelon for any of the fruits in the salsa.

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