Cookie dough egg rolls-something you maybe haven’t ever heard of or even thought of-have been a vital part of my life for nearly 10 years. Deep fried cookie dough in a warm, crispy shell. Perfection. Back when we lived in Madison, WI we made these bad boys and then had a yearly party with friends to eat these amazing creations and play games. It was happiness in my world. Then we moved to San Diego and we had that same party there. Our yearly party has evolved over the years, but cookie dough egg rolls are still the mark of friendship and fun in my world. And oh-so-amazing, hot, gooey cookie dough goodness. Just trust me on this. If you like cookie dough, it doesn’t get better than this:
They are one of my all time favorite desserts. And I love desserts, so that is saying a lot. If you love cookie dough, these are for you. And your friends. Your friends will love you when you make them these. (Unless they are some of those weird people who don’t like chocolate?) It’s just deep fried cookie dough goodness.
Deep Fried Cookie Dough Egg Rolls:
These are SO easy to make too! Let’s learn.
- Chocolate Chip Cookie Dough-any type will work. Grab a store bought log or make your own favorite recipe. (If you are squeamish about raw eggs, you can leave them out or substitute something else.)
- Spring Roll Forms-just like you would get for a regular egg roll. These can be tricky to find in a store-ask for help. They will be in the refrigerated section near other Asian items usually. Or I have bought them at Asian specialty stores.
- Vegetable oil (or other cooking oil)
Heat some oil in a small pot on your stove. Heat it to about medium heat.
Grab a ball of cookie dough. It should be about the size of 1 and a half cookie dough balls that you would usually make to make cookies.
Roll it into a log and lay it in the center of a spring roll form:
Fold the bottom of the spring roll form up and around the cookie dough:
Grab a bowl of water and keep it handy. Dip your finger in it and get the top of the log wet (just a little bit).
Fold the two sides in and press them gently to seal it:
Using your bowl of water again, get the top edges wet with your finger and the roll the egg roll closed. Make sure that the dough is pretty sealed on itself. You don’t want it to pop open when it cooks.
Now you are ready to deep fry them. Drop one into your already heated oil. The oil temperature needs to be right for this to work, so let your first one be a test. You want it to take about 60 seconds for the egg roll to cook-maybe a few seconds longer, but NOT less time or the cookie dough won’t be warm.
If your test roll cooks too fast, lower the temperature of your oil and then try again. If it cooks to slow, heat it up slightly.
Allow it to cook until lightly golden brown. Remove from the oil and drain on paper towels.
Serve immediately. You want them to nice and warm-so you have no more than a 10 minute window to eat these guys!
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