Mix strawberries with another 3 tablespoons sugar in small bowl. Let stand at room temperature 10 to 15 minutes or until sugar dissolves. Set aside.
Preheat oven to 350ºF. Cut each egg roll wrapper in half to create 2 rectangles. Then cut each rectangle in half diagonally to create 4 triangles. Heat oil in large skillet on medium heat. Fry triangle wrappers in batches until puffed and golden, about 1 to 2 minutes per batch, turning once. Remove with slotted spoon to paper towel-lined baking sheet to drain.
Mix remaining 3 tablespoons sugar and 2 teaspoons pepper in small bowl. Brush fried triangle wrappers with 1/2 of the melted butter. Sprinkle each triangle wrapper with 1/2 teaspoon of the pepper sugar mixture. Brush triangles again with remaining butter. Place triangles on baking sheet. Bake 6 minutes or until golden brown and pepper sugar mixture is caramelized. Let cool slightly on wire rack.
To assemble for serving, place 1 tablespoon peppered whipped cream on the wide side of each triangle crisp. Top with 2 teaspoons each strawberries and dragon fruit. Drizzle with balsamic pepper reduction.
Ingredients
2 tsp McCormick Culinary® Black Pepper, Table Grind
1/4 cup Nature's Best Dairy® Butter, melted, divided
1 1/2 cups dragon fruit, peeled, 1/4in dice
5 egg roll wrapper
1 1/2 cup strawberries, fresh, 1/4in dice
3 tbsp West Creek® Sugar, Granulated
1 cup Brilliance® Premium Oils Vegetable Oil, for frying
