Cookie Dough Egg Rolls Recipes

COOKIE DOUGH EGG ROLLS

Steps:

• In a large bowl, using a hand mixer cream together the butter with the sugars and salt. Add the vanilla and mix to combine. Using a wooden spoon or spatula, stir in the flour until it is fully combined, then add the chocolate chips and fold to evenly distribute. Place into the refrigerator for 1 hour.
• Divide the cookie dough in to 6 equal portions. Lay one egg roll wrapper down on a flat surface. Place one portion of cookie dough in a small log shape diagonally into the center of the egg roll wrapper. Dampen edges of wrapper with some water using your finger. Fold in left and right corners to meet in the center of the cook dough log. Then fold bottom corner over cookie dough and gentle roll to completely encase the cookie dough and seal the egg roll wrapper.
• Preheat 1/2" oil over medium high heat in a heavy bottomed skillet. In batches, fry the cookie dough rolls, turning to brown on all sides, about 3-4 minutes. Remove and place onto a wire rack lined sheet tray to drain and cool slightly.
• Serve while still warm with a scoop of ice-cream and drizzled with chocolate and caramel sauce.

COOKIE DOUGH EGGROLLS

Steps:

• In a large mixing bowl, cream together the butter and sugars.
• Add the flour, salt and vanilla.
• Mix until fully combined, then stir in the chocolate chips.
• Position the eggroll wrappers on a flat, clean surface.
• Place a handful of the cookie dough in the center of each wrapper.
• Roll one corner up over the dough, then fold up the side corners before rolling the rest of the way.
• Brush the last corner with water to seal it.
• Heat about a 1/2-inch of vegetable oil in a large deep skillet.
• When hot, flash fry each eggroll, one or two at a time.
• Using tongs, turn the eggrolls so each side cooks for about 10 seconds. Drain on a paper towel.
• Repeat with remaining rolls.
• Serve immediately on individual plates with vanilla ice cream topped with caramel and hot fudge sauces.

MOM'S EGG ROLLS WITH SWEET AND SOUR SAUCE

Steps:

• To make sweet and sour sauce, in 1-quart saucepan, mix sugar, ketchup, 2/3 cup water, 1 tablespoon soy sauce and the salt. Cook 5 minutes. Stir in vinegar.
• In small bowl, mix cornstarch and 1/3 cup cold water. Add to sauce; cook until thickened.
• To make egg rolls, in 12-inch skillet, cook ground beef, onion and green onions until beef is thoroughly cooked. Drain off excess fat.
• Stir in coleslaw mix. Add soy sauce by pouring around top of mixture about 2 times. Taste and check saltiness; you can always add more. Cook until thoroughly heated.
• While cabbage mixture is cooking, place egg roll skins on large work surface. Spoon 1 serving spoon-size of beef mixture on center of each skin. For each egg roll, bring up bottom corner; fold in side corners and roll up. Bring down top corner; wet with small amount of water to stick.
• In small skillet, heat oil. When oil is hot, fry egg rolls until crispy. Shake off excess oil.