Sunday, October 17, 2010
When in Doubt, Dip it in Chocolate
3 egg roll wrappers
3 tbs reduced fat cream cheese
1/2 tbs sugar
1/2 tsp vanilla
Oil for frying
Heat oil in a deep fryer. Meanwhile mix cream cheese, sugar, and vanilla.
Cut egg roll wrappers in half twice, making 4 squares. Take about 1/2 tsp of the cream cheese mixture and place it in the center of an egg roll wrapper. Dip your finger in water and trace the edge of the wrapper, this will help seal the wrapper. Fold the wrapper in half so it makes a triangle, then press the edges together tightly. Be careful and make sure that you don't puncture the wrapper because if any of the cream cheese mixture should escape into the oil it will bubble violently and may cause a fire if you're doing this on the stove top. This is why I recommend using a deep fryer, where there isn't an open flame. Drop dumpling into the hot oil and cook until golden brown, you may need to flip it once so it cooks evenly. Remove dumpling from oil and let the excess oil drain onto a paper towel lined plate.
Once dumplings have cooled dip them in chocolate and refrigerate for 15 minutes. Feel free to substitute the cheesecake mixture with peanut butter.
These were so good! I would recommend dipping some in chocolate and leaving some without because I felt that the sweetness of the chocolate over powered the tartness of the cream cheese. Enjoy!