Peanut Butter Chocolate Chip Cookie Dough Egg Rolls
It’s possible that you’ve never even considered the possibility that egg rolls could be anything other than savory. But truthfully, the wrappers themselves are completely neutral in flavor: it’s the frequent fillings (cabbage, pork) that give them a reputation for a savory snack. But here, we’re going to challenge that reputation with some sweet fusion food: crispy, crunchy egg rolls filled with ooey, gooey peanut butter chocolate chip cookie dough.
Featuring Peanut Butter and Co. Smooth Operator, the dough is full of flavor, and it’s set off by the rich, oil-fried shell which adds a pleasing crunch. One bite of these unique egg rolls and you’ll be in love!
- Yield:24 rolls
- Prep Time:30 minutes
- Cook Time:15 minutes
- Total Time:45 minutes
2 large eggs, room temperature
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup Peanut Butter & Co. Smooth Operator
1 cup granulated sugar
1 cup light brown sugar, packed
5 ounces milk or dark chocolate, chopped in small pieces (or, use chocolate chips)
24 egg roll wrappers
Oil, for frying
Pasteurize the eggs; this is a safety measure since the dough won’t cook very long when you fry the rolls. Pasteurizing is a method of briefly raising the temperature to kill bacteria, and then cooling it again. Putting the eggs in a saucepan full of water, and then raising the temperature to about 140°F (60°C) for 2–3 minutes will kill bacteria but will not be hot enough to scramble your eggs. Once cooled, you can employ the eggs as called for in the recipe.
In a large bowl, sift together the flour and salt. Set to the side.
In a stand mixer fitted with the paddle attachment, cream the butter and Peanut Butter & Co. Smooth Operator until silky in texture and totally combined, about 1-2 minutes on high speed.
Pause to add the two types of sugar, and mix briefly on low speed and then as the sugar is absorbed, increase the speed to high, mixing until the butter and sugar mixture is fluffy and light. Pause to scrape down the sides of the bowl as needed.
Add the eggs, one at a time, mixing briefly to incorporate each one into the mixture.
Add the flour mixture to the dough, and mix until incorporated. Fold in the chocolate pieces.
Let the dough chill in the refrigerator for about an hour, or as long as overnight. When you’re ready to roll (get it?), remove from the fridge and let warm up for about 10 minutes for easiest handling.
Form the dough into little tubes, just like the shape of the inside of an egg roll. I used approximately 2-3 tablespoons of dough per portion. You should end up with about 24 portions, give or take depending on the size.
Grab your egg roll wrappers. Place one of the portions of dough about in the center of the first egg roll wrapper, aligned like a diamond. Fold the edge from the left inward, then fold down the top and bottom portions of the wrapper. Now, roll the whole thing like you would a burrito. You can slightly wet your fingers to “seal” the seam along the bottom.
Repeat with all of the remaining portions of dough.
Pour enough oil in a skillet to fill it about 1 1/2 inches deep. Heat on medium-high heat, aiming for a temperature of about 325°F (an instant-read thermometer is very helpful right now). While the oil heats, set up a drying rack, consisting of a wire rack placed above paper towels.
Gently place the egg rolls in the hot oil, seam-side down (otherwise they can pop open) a few at a time. You don’t want to overcrowd the pan. I cooked four rolls at a time.
Fry for about 1 minute, or until golden on the bottom. Flip, and fry the second side (the seam should stay closed once the first side is cooked). The second side may take slightly less time to fry.
Once golden to your liking, remove using a slotted spoon or tongs and transfer to the rack. Continue frying, monitoring and adjusting the heat of the oil as needed, until you’ve you’ve fried all of the rolls.
Enjoy! These treats are at their best when still warm.