Who doesn’t love sweets and fried food?! Well, combine the two and you get a match made in heaven. In essence this recipe follows the example of deep-fried fair food, however, instead of coating the cookie dough in a batter mixture, you’re blanketing it with an egg roll wrapper. Served warm, the crispy-crunchy fried shell gives way to ooey-gooey (egg free!) chocolate chip cookie dough. While the idea of these cookie dough egg rolls might sound unusual at first, just one bite will make you a believer!
These fried treats are deeply satisfying and indulgent in just the right way. They’re bound to be a hit at your next outdoor picnic or family dinner!
Makes 8 cookie dough egg rolls (recipe can be halved or doubled)
- ½ cup plus 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, softened
- ½ cup brown sugar, packed
- ½ teaspoon vanilla
- 1 tablespoon milk
- ¼ cup chocolate morsels
- 8 egg roll wrappers
- Vegetable or canola oil (for frying)
In a medium bowl sift together the flour and salt.
In another medium bowl (or the bowl of a stand mixer fitted with the paddle attachment) cream the butter and sugar until fluffy. Stir in the vanilla.
Add the flour mixture, and stir to combine. If the mixture is too thick, add the milk, 1 teaspoon at a time, until it reaches your desired consistency (you may not use all the milk). Fold in the chocolate morsels.
Let the dough chill in the refrigerator for about an hour, or even overnight (this will help it stay put when fried in the egg rolls). When you’re ready to roll (get it?), remove from the fridge and let soften just long enough so that the dough is easy to handle and form.
Divide the dough into 1 (heaping) tablespoon-sized portions (you’ll get about 8 servings). Then, roll each portion into a tube shape.
Grab your egg roll wrappers and place one serving of dough in the center of the egg roll wrapper. Fold the edge from the left inward, then fold down the top and bottom portions of the wrapper. From there, roll the whole thing, as if it were a burrito. You can wet your fingers slightly to “seal” the seam along the bottom. Repeat with all of the remaining portions of dough.
In a skillet, pour enough oil to fill it about 1½ inches deep. Set the stove to medium-high heat, targeting a temperature of about 325 F (it’s a great moment to use an instant-read thermometer). While you wait for the oil to heat, set up an area to let the finished rolls cool. I like to use a wire rack placed over paper towels because this allows any excess oil to drip off without making the egg rolls soggy.
Carefully place the cookie dough egg rolls in the hot oil with the seam side facing down (to discourage them from popping open). You can fry a few at a time, but don’t overcrowd the pan. Fry for about 1 minute, or until golden on the bottom. Flip and fry the other side (the seam should stay closed once the first side is cooked). The second side may take slightly less time than the first.
Once the egg rolls are fried evenly on both sides, remove from the pan using a slotted spoon or tongs. Transfer them to the prepared rack to allow them to cool. Continue with the rest of the rolls and enjoy! These treats taste best when they’re still warm.
Note: If you have another favorite (egg-free) cookie dough recipe, feel free to substitute it for the dough called for in this recipe!