Ingredients
- 2 cups vanilla wafer crumbs
- 1/2 cup chopped pecans
- 2 Tablespoons butter, melted
- 1 package (8-ounce) cottage cheese, blended
- 1 package (3.5-ounce) vanilla instant pudding & pie filling
- 1 cup milk
- 2 limes
- 2 cups cold cooked Riceland Long Grain White Rice
- 3 drops green food coloring
- Wonton wrappers
- 1 egg
- Cooking spray
- 1 cup heavy whipping cream
Preparation
- Combine vanilla wafer crumbs, pecans and margarine in baking dish. Spread on cookie sheet and bake in oven 15 minutes at 350F.
- Remove from oven and allow to cool.
- With a blender, process cottage cheese until smooth; set aside.
- Combine pudding mix and milk; mix well.
- Add cottage cheese, zest & juice of 1 lime, rice, and food coloring. Mix all ingredients well.
- Beat egg in bowl to make egg wash.
- In wonton wrapper, place about 3 Tablespoons of rice pudding mixture diagonally across wonton wrapper from corner to corner.
- Tucking in the sides, roll wonton wrapper into eggroll and brush with egg wash to seal.
- Pre-heat airfryer to 350F. Arrange eggrolls in air fryer so they don't touch. Spray lightly with cooking spray.
- Air fry for 20 minutes, turning halfway.
- Using a mixer with whisk attachment, beat heavy whipping cream until stiff peaks form. Gently fold in zest and juice of remaining lime.
- Serve eggrolls with whipped cream and vanilla wafer, pecan mixture.