Cookie Dough Egg Rolls Recipes

COOKIE DOUGH EGG ROLLS

Steps:

• In a large bowl, using a hand mixer cream together the butter with the sugars and salt. Add the vanilla and mix to combine. Using a wooden spoon or spatula, stir in the flour until it is fully combined, then add the chocolate chips and fold to evenly distribute. Place into the refrigerator for 1 hour.
• Divide the cookie dough in to 6 equal portions. Lay one egg roll wrapper down on a flat surface. Place one portion of cookie dough in a small log shape diagonally into the center of the egg roll wrapper. Dampen edges of wrapper with some water using your finger. Fold in left and right corners to meet in the center of the cook dough log. Then fold bottom corner over cookie dough and gentle roll to completely encase the cookie dough and seal the egg roll wrapper.
• Preheat 1/2" oil over medium high heat in a heavy bottomed skillet. In batches, fry the cookie dough rolls, turning to brown on all sides, about 3-4 minutes. Remove and place onto a wire rack lined sheet tray to drain and cool slightly.
• Serve while still warm with a scoop of ice-cream and drizzled with chocolate and caramel sauce.

ROLL AND CUT COOKIES

Steps:

• Combine butter and sugar. Do not take this mixture to a "light cream." Think "incorporate" ? not "cream." Just make sure the mixture is smooth ? no butter lumps.
• In a small bowl mix egg, milk/cream, and extracts. Add this mixture all at once to the butter and sugar. Mix just until the egg is broken. The mixture will "curdle" but that's not a problem.
• In another small bowl, mix the flour and baking powder. Add these dry ingredients to the liquid ingredients in the mixing bowl. Process to form dough.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. It's just that simple! The beauty of this dough is that it does not need to chill before using it. Simply flour a work surface. Knead the dough a few times to smooth it out and with a rolling pin, roll dough. Cut into desired shapes. The dough scraps can be used several times. Bake for 8 to 10 minutes, or until golden brown. Cool on a wire rack.

THE BEST ROLLED SUGAR COOKIES

Steps:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6 to 8 minutes in preheated oven. Cool completely.

COOKIE DOUGH EGGROLLS

Steps:

• 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.

EASY PHYLLO EGG ROLLS

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook turkey over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in remaining ingredients except phyllo and cooking spray. Cook 2 to 3 minutes, stirring occasionally, until coleslaw mix is wilted.
• Cover phyllo sheets with plastic wrap, then with damp towel to keep them from drying out. Place 1 phyllo sheet on cutting board; spray with cooking spray. Repeat with 2 more phyllo sheets to make stack of 3 sheets. Cut stack of phyllo crosswise into thirds to make 3 rectangles, about 14x6 inches.
• Place 1/4 cup turkey mixture on short end of each rectangle; roll up, folding in edges of phyllo. Place roll, seam side down, on ungreased cookie sheet. Repeat with remaining phyllo and turkey mixture. Spray rolls with cooking spray. Bake 15 to 20 minutes or until light golden brown. Serve warm.

EGGLESS COOKIE DOUGH (1 SERVING)

Steps:

• Mix flour, butter, chocolate chips, water, brown sugar, white sugar, vanilla extract, baking soda, and salt together in a bowl.

BEST EGG ROLLS

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.