Cookie Dough Egg Rolls Food

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.

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.

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.