Ingredients

• Grapeseed oil, for frying
• 1 tablespoon butter
• 1 tablespoon minced ginger
• 2 pints fresh blueberries, plus 1/2 cup fresh blueberries, for plating
• 1/2 cup sugar
• 2 lemons, zested and juiced
• 1 tablespoon cornstarch mixed with 1 teaspoon water
• 4 large egg roll skins
• 1 cup whipped cream, slightly sweetened
• Maple syrup, for plating
• Powdered sugar, for plating

Instructions

1. Preheat a large skillet or saute pan with 1 inch of oil, on medium heat.
2. In a saucepan, melt the butter and saute the ginger until soft. Add the blueberries, sugar, and lemon juice and simmer for 10 minutes until soft. Whisk in the cornstarch, stir 3 minutes, and let cool.
3. Place small mound of filling on in the center of the egg roll skin and slightly wet edges. Fold over for a very tight seal. Shallow fry both sides until brown, about 2 minutes a side. Meanwhile, mix the zest with the whipped cream. Plating: Place small mound of leftover filling on a small plate. Place the pie on top. Drizzle with Maple syrup. Top with cream and powdered sugar. Garnish with remaining berries.