About 24 pieces
1 jar of La Vida Vegan pure chocolate spread
8 sheets of filo pastry
4 conference pears
2 tsp. cinnamon
4 tbsp. jam sugar
1 pouch of baking soda
2 tbsp. corn starch
Oil (for frying)
Heat the deep fryer at 175°C degrees. Peel the pears and remove the core. Cut the pear into small chunks and add them to a skillet along with the cinnamon, jam sugar, vanilla sugar and bring it to boil until the sugar has dissolved. Mix the corn starch with water and add this to the pear. Now, give it a good stir until it starts to bind and let it simmer. Drain the pear on a platter and let it cool down. Lay down the filo pastry with the tip pointed upwards, then put two tablespoons of pear in the middle of the filo pastry. Wet the sides with a teeny tiny little bit of water, then fold the bottom of the filo pastry over the filling. Fold the sides inwards and roll up the filling tightly. Repeat this step with the remaining pastry sheets and when finished, bake two or three egg rolls in heated oil, until the filo pastry is colored nicely. Let the egg rolls drain on kitchen paper. Finally, serve the egg rolls with La Vida Vegan pure chocolate spread and enjoy!
