4 cups lychees
12 ounces lychee or orange juice
1 1/2 cups water
1/2 cup sugar
2 tablespoons lemon juice
1 tablespoon quick-cooking tapioca
2 cups finely chopped walnuts
1 package (7 ounces) shredded coconut
1 package egg roll wrappers
Vegetable oil, for frying
Sour cream and chocolate sauce, for dipping
Combine lychees, juice, water, sugar and lemon juice in large
saucepan; bring to a boil. Remove from heat; cover and let stand
1 hour. Drain, reserving liquid. Finely chop lychees. Combine lychees,
reserved liquid and tapioca in same saucepan; bring to boil, stirring constantly. Remove
from heat and let stand 20 minutes. Stir in walnuts and coconut.
For each roll-up, place about 2 heaping tablespoons of the lychee
mixture on lower half of egg roll wrapper. Moisten left and right
edges with water. Fold bottom edge up to just cover filling. Fold
left and right edges 1/2 inch over; roll up jelly-roll fashion. Moisten top edge and seal.
Heat about 2 inches oil in heavy skillet to 370 F. Fry roll-ups, a few
at a time, seam side down in hot oil until golden brown; turn as necessary. Drain
on paper towels. Serve with bowls of sour cream and chocolate sauce for dipping.