Blueberry Wontons with Blueberry Sauce and Vanilla Ice Cream

Adapted by
Yield: 4 Servings


peanut oil, for frying
1 tablespoon light brown sugar
1 teaspoon ground cinnamon
¼ cups mascarpone cheese
¼ cup superfine sugar
1 1/3 cups blueberries, divided
4 egg roll wrapper (6-inches square)
½ cup blueberry juice
1 ¼ teaspoons cornstarch
1 pint vanilla ice cream


In a medium saucepan, add oil to depth of 3 inches; heat to 375˚F. In a small bowl, mix brown sugar and cinnamon; spread out on a sheet of wax paper. In a small bowl, mix cheese and sugar; fold in 1 cup of the blueberries. Place 4 egg roll wrappers on work surface. Spoon an equal amount of the blueberry mixture on wrappers, diagonally, leaving an inch at each edge of mixture. Brush edges of wrappers with water; fold corners over blueberry mixture and roll, sealing all edges. In a small saucepan, whisk together blueberry juice and cornstarch. Cook, stirring frequently, until thickened and clear; fold in remaining 1/3 cup berries; set aside and keep warm. Fry egg rolls until golden brown, about 1 minute. Remove to paper towels to drain; then immediately roll in cinnamon/brown sugar mixture. 

To Assemble and Serve

Cut each egg roll diagonally. Place on a dessert plate. Serve with a scoop of ice cream; drizzle plates with blueberry sauce.