Cookie Dough Egg Rolls
Crispy fried egg roll wrappers filled with sweet edible cookie dough loaded with chocolate chips. A fun and indulgent dessert that combines two classic treats into one irresistible bite.
Crispy egg roll wrappers stuffed with safe-to-eat chocolate chip cookie dough and fried until golden.
Nutrition per serving
Ingredients
wrapper
cookie dough
frying
garnish
Instructions
Make the Edible Cookie Dough
Beat softened butter and brown sugar together until fluffy. Mix in milk and vanilla extract. Stir in heat treated flour and mini chocolate chips until a soft dough forms. Do not use raw untreated flour as it is not safe to eat.
Fill the Egg Roll Wrappers
Lay an egg roll wrapper on a clean surface in a diamond orientation. Place about 2 tablespoons of cookie dough in the center. Fold the bottom corner up over the filling, fold in the sides, then roll tightly to the top corner. Seal the edge with a dab of water.
Heat the Oil
Pour vegetable oil into a deep saucepan and heat over medium high heat until it reaches 350 degrees Fahrenheit. Use a thermometer to monitor the temperature and do not let the oil overheat.
Fry the Egg Rolls
Carefully lower egg rolls into the hot oil in batches of 2 or 3. Fry for about 2 to 3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel lined plate.
Dust and Serve
Allow the egg rolls to cool for 2 minutes before dusting generously with powdered sugar. Serve immediately while the outside is still crispy. Pair with a chocolate dipping sauce or vanilla ice cream for extra indulgence.
Substitutions
Common mistakes
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