Berry Egg Rolls With Chocolate Raspberry Sauce

• 34 cup blueberries
• 34 cup raspberries
• 34 cup chopped strawberry, chopped to the same size as the blueberries and raspberries for easy of making egg rolls
• 8 egg roll wraps
• 1 (1 ounce) package sugar-free instant vanilla pudding mix
• 2 cups milk
• 1 pint raspberries
• 2 tablespoons lemon juice
• 14 cup Splenda sugar substitute
• 12 cup chocolate syrup (I use sugar free)
• 1 tablespoon cocoa powder

1. Prepare sauce:.
2. Puree raspberries, lemon juice, and Splenda in blender or food processor.
3. Place a sieve over a bowl, and press pureed raspberries through it to separate the seeds.
4. Discard seeds.
5. Add chocolate syrup and powdered cocoa and stir well.
6. Refrigerate until ready to serve.
7. Prepare pudding according to directions and refrigerate until ready to serve.
8. Mix together berries, and refrigerate.
9. AT SERVING TIME:.
10. Lay out 8 egg roll wrappers on the counter.
11. Divide fruit filling evenly among the wrappers.
12. Roll tightly, securing with a toothpick.
13. Fry in 1-2 inches of hot oil.
14. They brown quickly, so watch carefully.
15. Removed to absorbent paper toweling.
16. TO SERVE:.
17. Smear a large dollop of pudding on a desert plate, making a "puddle," top with an egg roll, and drizzle with chocolate raspberry sauce.

blueberries, raspberries, strawberry, egg roll wraps, vanilla pudding, milk, raspberries, lemon juice, splenda sugar substitute, chocolate syrup, cocoa powder

Taken from www.food.com/recipe/berry-egg-rolls-with-chocolate-raspberry-sauce-95917 (may not work)