1 Tbsp each: Cinnamon Cane Sugar& Dark Cocoa Cane Sugar
2 Tbsp Vanilla Bean Cane Sugar
1/8 tsp ground cinnamon
½ cup chocolate sauce
¼ cup Cinnamon-Pear Balsamic Vinegar
¼ cup cold water
6 egg roll wrappers
½ -1 cup Blood Orange Olive Oil
In separate bowl, combine blueberries & strawberries, Cinnamon Cane Sugar, Dark Cocoa Cane Sugar, and cinnamon. Set aside.
Combine chocolate sauce and Cinnamon-Pear Balsamic Vinegar in another bowl, set aside.
Assemble egg rolls: lay out an egg roll wrapper. Place about 1 Tbsp of berry mixture and ½ Tbsp of Cinnamon-Pear Balsamic/chocolate mixture near one corner. Fold the corner over the filling. Use your finger or brush to paint water on remaining exposed edges. Fold remaining sides to make an egg roll-fold, fold and roll. Make sure it is closed well. Repeat until all are assembled.
In skillet on medium heat, put Blood Orange Olive Oilin until hot. Gently put egg rolls into oil and cook, turning on all sides until golden brown.
Remove from oil and place on paper towels, sprinkle with Vanilla Bean Cane Sugar.