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1
For the filling:
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Hull and chop strawberries. Add some sugar to the strawberries and mash with a fork. If you like a smooth consistency to your egg roll filling, you can puree the strawberries in a food processor. Let strawberries sit at room temperature.
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3
To room temperature cream cheese, add cardamom powder, confectioners sugar to taste, and strawberries, making sure not to add to much liquid from the strawberries. You don't want the cream cheese filling to be runny. Check for sugar and adjust to taste.
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4
For the chocolate drizzle/dripping sauce, melt chocolate and heavy cream in a double boiler or microwave until just melted and shiny. Set aside.
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5
For the eggrolls:
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Heat oil. Lay single eggroll wrapper on a clean surface, with a corner pointing towards you. Place about 1 1/2 tablespoons prepared filling near the bottom half of the wrapper. Fold the corner pointing towards you over the filling. Wet fingers in water and paint rest of the edges. Fold in the opposite sides and roll the wrapper. Seal the tip with some more water. Repeat with remaining wrappers and filling. You should get at least 12 to 18 egg rolls. Keep the rolled egg rolls covered with a damp kitchen napkin.
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7
Once you are ready to fry, gently place egg rolls in hot oil and cook until golden brown on all sides, turning a few times. Place on paper towels to drain.
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8
To serve, drizzle egg rolls with chocolate sauce and sprinkle some confectioners sugar. Enjoy with some chocolate dipping sauce and/or whipped cream.
