Description
A delightful recipe for Beijing-Style Sweet Bean Egg Rolls, perfect for a tasty snack or dessert.
Ingredients
Scale
- 1 cup sweet red bean paste (store-bought or homemade)
- 8 egg roll wrappers
- 1 cup vegetable oil (for frying)
- 1/4 cup powdered sugar (for dusting)
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Lay an egg roll wrapper on a clean surface with one corner facing you. Place 2 tablespoons of sweet red bean paste in the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll the wrapper tightly away from you to form a sealed egg roll. Use a little water to seal the edge if necessary.
- Repeat the process with the remaining wrappers and filling.
- In a deep skillet or frying pan, heat the vegetable oil over medium heat until it reaches 350°F.
- Carefully add 2-3 egg rolls to the hot oil, frying them in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown, turning occasionally for even cooking.
- Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Once all egg rolls are fried, dust them with powdered sugar and ground cinnamon if using. Serve warm.
Notes
- For a twist, add a small amount of chopped fruit like banana or mango to the sweet bean paste before filling the wrappers.
- If you prefer a healthier option, bake the egg rolls at 400°F for 15-20 minutes, brushing them lightly with oil before baking for a crispy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack/Dessert
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 egg roll
- Calories: 220
- Sugar: 0g
- Sodium: 0mg
- Fat: 10g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg