Boston Cream Egg Rolls combine the flavors of classic Boston cream pie with the crispy texture of egg rolls. These sweet treats are perfect for dessert or as a special snack. The creamy custard filling and rich chocolate drizzle make them everything you crave!
Ingredients: 4 large eggs. 1/2 cup sugar. 2 tablespoons cornstarch. 1 1/2 cups whole milk. 1/2 teaspoon vanilla extract. 4 egg roll wrappers. Vegetable oil, for frying. 1/2 cup semisweet chocolate chips. 1/4 cup heavy cream. Powdered sugar, for dusting.
Instructions: In a mixing bowl, whisk together 4 large eggs and 1/2 cup sugar until well combined. In a separate bowl, dissolve 2 tablespoons cornstarch in 1/4 cup of whole milk to make a slurry. In a saucepan, heat the remaining 1 1/4 cups of whole milk over medium heat until it starts to simmer. Slowly pour the cornstarch slurry into the simmering milk, whisking constantly until the mixture thickens into a custard-like consistency. Remove the custard from heat and stir in 1/2 teaspoon of vanilla extract. Let it cool slightly. Lay out the egg roll wrappers and place a spoonful of the custard mixture onto each wrapper. Roll them up, folding in the sides, to form egg rolls. In a deep frying pan, heat vegetable oil to 350F 175C. Fry the egg rolls until they are golden brown and crispy, about 2-3 minutes per side. Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil. In a microwave-safe bowl, combine 1/2 cup semisweet chocolate chips and 1/4 cup heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and the mixture is smooth. Drizzle the chocolate sauce over the fried egg rolls. Dust the Boston Cream Egg Rolls with powdered sugar before serving. Enjoy your delicious Boston Cream Egg Rolls!
Prep Time: 20 minutes
Cook Time: 10 minutes
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