Ingredients
-
8
-
3
-
1 1/2
-
1
-
3
-
10
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Heat 1-Inch of Canola Oil in Large Saute Pan, to 325 Degrees F. |
|
2
Done
|
in a Bowl Mix the Cream Cheese, Ricotta, and 1 1/2 Tablespoons Sugar With a Whip, Until Thoroughly Blended. |
|
3
Done
|
Beat Egg and Milk Together. Place 1 1/2 Tablespoons of Cheese Mix in Center Back of Egg Roll Skin and Place 4 to 6 Raspberries in the Center of Cheese Mixture. |
|
4
Done
|
Brush Egg Wash Around Edges of Skin, Fold Left and Right Sides of Skin in 1/2-Inch, and Then Roll from Back to Front, Insuring That the Roll Is Sealed. |
|
5
Done
|
Place in Oil and Cook Both Sides Until Golden Brown. Let Drain on Paper Towels For 2 to 3 Minutes. |
|
6
Done
|
Dust With Cinnamon and Sugar. Serve With Whipped Cream and Raspberries, If Desired. |
