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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1-inch of canola oil in large saute pan, to 325 degrees F. | 2. In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended. | 3. 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. 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. Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes. | 6. Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream cheese	8	tablespoons		354.0	4.2	8.52	34.32
ricotta cheese	3	tablespoons		80.91	1.4136	5.2359	6.0357
sugar	1 1/2	1/2	powdered	700.2	179.58599999999998	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
milk	3	tablespoons		27.45	2.151	1.4175	1.4715
egg wrap	10			-	-	-	-
raspberry	1	cup		63.96	14.6862	1.476	0.7995
cinnamon	1	tablespoon	ground	-	-	-	-
sugar	1	tablespoon	powdered	700.2	179.58599999999998	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.