cookie dough egg rolls*

I have been an active participant in the Biggest Loser competition going on at my work. I have been going at it since about mid-January, but I started my healthier eating diet plan and workout regimen since the day after Christmas. Although I have been doing OK, I have not been perfect by any stretch of the imagination. I have a sweet tooth unlike any other, not to mention that food is literally my career. The competition only goes until the end of April, so I really need to kick it into gear, and stop eating things like these cookie dough egg rolls!

A couple of weekends ago I really splurged, and needed a yummy dessert to end my horrible day of eating. I asked the hubs what he was feeling like, and I showed him some options that I had saved on Pinterest. He picked these cookie dough egg rolls. He is on a cookie dough kick these days, so this came to no surprise to me. They were pretty good, but I must say that I was a little bit disappointed. I think it is because the sugar in the dough was still really gritty, and that is not my favorite thing. Which reminds me, my least favorite part about Easter is Peeps. Those things are the grossest! I will not be indulging in any Peeps this coming Easter Sunday! Anyway, so if I make these again, I will definitely be creaming the butter and sugar for quite a bit longer. However, my favorite part of this dessert is the presentation! I think they would be so cute for refreshments for an event or wedding!

Cookie Dough Egg Rolls
from Pennies on a Platter

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. 

Aren't they the cutest??

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.

*The recipe says that it yields 6 egg rolls, but I could have gotten around 10-12.



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