Strawberry Shortcake Egg Rolls with Chantilly Cream

Preparation

Preheat a deep fryer to 300°F or a pot on the stove filled with 5 inches of oil over medium heat.

To make Chantilly cream: Using a stand mixer fitted with the whisk attachment, mix the cream, vanilla, and sugar on medium high until soft peaks form.

Combine strawberries, vanilla, and sugar in a sauté pan and cook over low heat until the sugar has dissolved. Gently stir in the basil.

Remove from heat and allow to cool. Lay out your 12 eggroll wrappers with a pointed side facing you, and evenly distribute the diced pound cake into the center of each wrapper. Then evenly distribute the strawberry mixture on top of the pound cake.

Using a brush or your fingertip, outline each wrapper with water. Starting with the pointed side facing you, fold the lower pointed edge up over the filling and then bring the sides towards the center and continue rolling so that it’s nice and tight.

Using tongs, carefully place your eggrolls into the oil, 2 at a time. Cook them for 2–3 minutes and then flip them over to cook another few minutes.

Remove with the tongs or a slotted spoon and place on a cooling rack with a cookie sheet underneath. Allow them to cool slightly, then cut them on a diagonal and dip into your Chantilly cream.