Sometimes, you experience little things that make you incredibly happy. Little gifts from God. Like warm sunshine on your face on the first day of spring. The smell of rain after a thunderstorm. And the rainbow that follows. The first cries of a newborn baby, declaring its entrance into the world. A hug from a best friend. A smile from your baby. An “I love you”.
And then, there are these.
Chocolate Chip Cookie Dough Eggrolls.
Yes. You read that correctly. Cookie dough. Enclosed in an eggroll wrapper. Flash fried to crispy perfection.
We found this recipe a while ago and bookmarked it as “MAKE NOW”. We have hundreds of recipes bookmarked. This was the first with that adapted heading.
These eggrolls are everything you love about the fried food at state fairs, only better. So much better. They are crispy on the outside and gooey on the inside, like slightly underdone chocolate chip cookies.
This is not a joke. You have to go make these now. Make them after the kids are in bed, because you are going to want to savor these. With a scoop of vanilla ice cream and dark chocolate syrup drizzled over top. And maybe a glass of cold milk.
If you wanted the little set up above to be your lunch, go ahead. We wouldn’t judge you. *wink*
Are you salivating yet? You should be. Go make them. Thank us later.
-Heather and Melissa
Chocolate Chip Cookie Dough Eggrolls
makes 6-7 eggrolls
½ cup butter, melted
½ cup brown sugar
¼ cup sugar
1 cup flour
½ tsp salt
1 tsp vanilla extract
¾ cup chocolate chips
6-7 eggroll wrappers
Vanilla ice cream
Ice cream toppings: chocolate syrup, caramel, etc.
- In a large mixing bowl, cream the butter and sugar.
- Add the flour, salt, and vanilla. Mix until fully combined and then stir in the chocolate chips. The dough will be slightly crumbly.
- Lay the eggroll wrappers on a flat, clean surface with the corner pointing up in a diamond shape, not a square.
- Form a handful of cookie dough into a log shape and place it horizontally in the center of the eggroll wrapper.
- Fold the bottom up over the cookie dough.
- Fold in the two side corners, one at a time.
- Roll the eggroll the rest of the way and brush the last corner with water to seal it.
- Heat about 1/2 inch of oil in a large, deep skillet over medium-high heat.
- When hot, flash-fry the eggrolls one or two at a time. Use tongs to make sure that each side cooks until golden and crispy, about 10-15 seconds.
- Drain on a paper towel. Repeat with the remaining eggrolls.
- Serve immediately with a scoop of vanilla ice cream and drizzled with your choice of toppings. We refrigerated our leftovers and heated them the next day and they were still just as heavenly as the night before.
Source: Pennies on a Platter