I’ll admit it – as soon as I heard that Whole Foods was doing a recipe contest based on cherries and that organic sweet cherries were going to be on sale, my mind started working overtime trying to come up with a recipe to fit the parameters of the contest.
No easy feat. The recipe had to be kid-friendly and have only seven ingredients (three of which had to be fruits/vegetables). Not to mention that coming up with an original recipe these days is rather hard. However, in my time cooking for my son, I’ve learned a few things about what kids like. Fruit is always a hit, of course. Stuff that you can eat with your hands makes mealtime fun. And if you can dip your food, more’s the better.
Almost immediately I hit upon fruit eggrolls. Making eggrolls at home is incredibly simple, and creating a fruit-filled version couldn’t be simpler. They are like pie for the pie-crust phobic handheld food fiends. A simple dipping sauce of yogurt and honey adds some healthful sweetness as well as a cool, creamy contrast to the warm and crunchy eggrolls. Keeping health in mind, these took a bit of testing due to my desire to bake instead of fry. It helps that I have a small helper eager to try out my concoctions and assist where he can. He can handle assembly; older kids can also take care of the chopping.
Cherry Eggrolls with Honeyed Yogurt
Note that due to the juice in the fruit, these do leak a little. Making sure to roll wrappers tightly will help ensure less leakage.
12 eggroll wrappers
1 cup pitted and diced cherries
½ cup diced apricot
½ cup quartered raspberries
1/4 cup sugar
1 cup Greek yogurt
1 tablespoon honey
Preheat oven to 400. Spray a baking sheet with oil.
In a bowl, combine fruit and sugar.
Lay out an eggroll wrapper with a corner facing you. Place a spoonful of fruit (draining as much juice that has accumulated as possible) in the middle bottom third of the wrapper. Fold the side corners to the middle, then fold up from the bottom and roll tightly, tucking as you go. Wet the top corner with water before the final roll. Set the finished eggroll corner down on the baking sheet. Repeat with remaining filling.
Spray the eggrolls with oil. Bake for 15 minutes. Remove from pan, clean off any leaked filling, and replace rolls, making sure side that was previously on bottom is now on top. Spray some oil on top and return to oven. Bake for approximately 10 minutes more. Let cool for 5-10 minutes before serving.
While cooling, mix the yogurt and honey together. Serve alongside the rolls as a dipping sauce.