Cookie Dough Eggroll with Ice Cream

enmaai:

Prep Time: 10 minutes Cook Time: 5 minutes

Total Time: 15 minutes 

Yield: 6 servings

Serving Size: 1 eggroll

• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 cup flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup chocolate chips
• 6 eggroll wrappers
• Vegetable oil
• Vanilla ice cream
• Caramel and hot fudge ice cream toppings

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.

next thing i’ll be making, no doubt, although I already know how to roll egg rolls…and all that jazz.