The avoidance of gluttony resulted in the creation of…well, a gluttonous dessert! Fail? Oh, no, I don’t think so. Neither will you, when you try these crispy-on-the-outside-gooey-chocolate-y-creamy-on-the-inside packages of delight: Oreo Egg Rolls.
This dessert came about one night last week as I was making Southwest Egg Rolls for dinner. A package of egg roll wraps contains around 23-25 wraps, and I knew if I made up all of those wraps into Southwest Egg Rolls, Mr. Saucy would probably eat nearly all of them. So, to help him
from being a piggy with portion control, I decided to make only half the package of wraps.
This presented me with a dilemma: What to do with the remaining egg roll wraps? As I wrapped up dinner egg rolls, I thought to myself, “Saucy, you should come up with a dessert egg roll!” And I thought, “What a dandy idea!” But, what to do?
If I related the process my brain went through to finally arrive at Oreo Egg Rolls, I fear you would wonder at my sanity
as if you don’t already. So, suffice it to say, this recipe was the result. It is a winner. They are relatively simple to make; there are only five ingredients; they are an Oreo-lovers dream!
So, for Five Ingredient Friday, allow me to present a delicious dessert: Oreo Egg Rolls. They transform the simple little cookie into a very elegant looking, and very rich and delightful end to any meal. They are certainly dinner party worthy.
Put any fears of rolling your own egg rolls aside (it is quite simple – see photos below), and make these! You may regret it, not because you don’t enjoy them; perhaps because you enjoy them too much!
- 10 egg roll wraps
- 10 double stuff Oreos, plus the creme from 5 double stuff Oreos
- 5 chocolate creme Oreos
- 8 ounces cream cheese
- Oil for frying (I used canola)
- Garnish: Confectioner's sugar, Fudge Sauce, Oreo Cookie Ice Cream
- In a bowl, break up the Oreo cookies into smallish pieces (I broke them with my hands into about the size of a nickel).
- Place half of the broken Oreos and the cream cheese into the bowl of your food processor, or mixer, and pulse (or cream) until well combined, but not completely smooth.
- Place the Oreo-cream cheese mixture back into the bowl with the remaining broken Oreo pieces and stir to combine.
- Place one egg roll wrap on a flat surface, with a small bowl of water nearby.
- Take about two tablespoons of the Oreo mixture and place it on the egg roll wrap and fold the wrap around the filling, using the water to seal the edges.
- Continue this process until the filling is gone.
- In a skillet, or heavy bottomed sauce pan, heat the oil (you will want at least 2 inches of oil in the pan) to 325 degrees F.
- Carefully place 2-3 egg rolls into the hot oil using a slotted spoon.
- Cook for 2 minutes, and using the slotted spoon, carefully turn the egg rolls in the oil.
- Continue to cook for another 2 minutes, or until the egg rolls are golden brown and blistered.
- Remove the egg rolls to a rack (with paper towel underneath) to cool.
- Continue this process until all the egg rolls are fried.
- Dust the egg rolls with sifted powdered sugar, drizzle with fudge sauce, and serve.