Strawberry Sorbet with Strawberry Salad & Big Sugar Crisp

2-1/2 pounds ripe strawberries

1/2 cup plus 6 tablespoons vanilla-sugar

3 egg roll wrappers

Remove stems from 1 pound strawberries. Wash and pat dry. Place in a food processor with 1 cup water, 1/2 cup vanilla-sugar and a pinch of salt.  Process until smooth, strain, and chill. Freeze in an ice cream maker. When ready to serve, set aside 6 large strawberries 

with stems for garnish. Remove stems from remaining berries, wash and pat dry.  Cut each strawberry into thin wedges. Distribute equally among 6 large glasses. Sprinkle each with 1 teaspoon 

vanilla-sugar and let sit until some juices begin to flow.  Meanwhile, preheat oven to 400 degrees F.  Cut each egg roll wrapper in half, diagonally, to make 2 triangles each. Place on a baking sheet.  

Using a pastry brush, lightly brush with water. Sprinkle each triangle with 2 teaspoons vanilla-sugar.  Bake 5 to 6 minutes, until golden and crisp. Remove from oven. Top each mound of berries with a scoop of sorbet with top with a sugar crisp. Garnish with a berry with stem. Serve immediately.  Serves 6