Chocolate Chip Cookie Dough Egg Rolls

(Courtesy of Bonnie Tiedt)

Ingredients:
1 stick butter
1/2 c. brown sugar
1/2 c. white sugar
1/8 c. water (or for more rich recipe, can substitute 2 eggs here)
1 tsp. vanilla extract
1 tsp. salt
1 1/8 c. flour
1/2 c. chocolate chips
24 egg roll wrappers, thawed
1/2 gallon vegetable oil, for frying

Directions:
Blend the butter and sugars in a mixer on low speed until it is light and fluffy.  Add the water, vanilla and salt; mix until well-blended.  Add the flour a little at a time.  Blend the flour in completely.  Mix in the chocolate chips.

Put a scoop of filling near one corner of the egg roll wrap.  Flatten the dough a bit and fold 1/3 of the wrapper over it.  Roll the egg roll toward the middle.  Moisten with a bit of water and fold each side towards the middle to make an envelope.  Finish rolling.  Moisten end-flap with a small amount of water and seal the egg roll.

Heat oil to 350 degrees.  Drop the egg rolls gently and fry in batches for about 2 minutes.  Remove from oil and drain on paper towels. 

Optional: Serve with vanilal ice cream and drizzle with chocolate sauce

(From Bluephies New American Cooking Cookbook)

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