Ingredients:

4 large egg-roll skins
1 Tbs. butter
1 Tbs. minced ginger
2 pints fresh blueberries
1/2-cup sugar
2 lemons juiced, save zest for cream
1 Tbs. cornstarch (made into a slurry)
1 cup whipped cream, slightly sweetened
Maple syrup for plating
powdered sugar for plating
1/2-cup extra blueberries for plating

Directions:

1. Pre-heat a large skillet or sautée pan with 1 inch of oil, medium heat.
   
2. In a saucepan, melt the butter and sautée the ginger until soft.
   
3. Add the blueberries, sugar and juice and simmer for 10 minutes until soft.
   
4. Whisk in the cornstarch, stir 3 minutes and let cool.
   
5. Place small mound of filling on the center of the eggroll skin and slightly wet edges.
   
6. Fold over edges for a very tight seal.
   
7. Shallow fry both sides until brown, about 2 minutes a side.
   
8. Meanwhile, mix the zest with the whipped cream.

To Plate: Place pie in center of a small plate. Dash a little leftover filling along the three flat sides, then dollop some whip cream on one edge and drizzle maple syrup in a circle on top.

Copyright, 2000, Ming Tsai, All Rights Reserved