Dessert Egg Rolls
Breakfast Dessert for the fun at heart. This was sent to us and is very good. I will post the versions we use at a later post. Namaste, The Queen Cronista..
1 can (12.4 Oz) Refrigerated Cinnamon Rolls With Original Icing (8 Count)
8 Large Egg Roll Skins Or Wrappers (From 16-Oz Package)
Vegetable Oil, For Frying
4oz Cream Cheese (From 8-Oz Package), Softened
2 Tablespoons Powdered Sugar, Plus Additional For Sprinkling
1 Bake cinnamon rolls as directed on can; cool 10 minutes.
2 On damp paper towel on work surface, place 1 egg roll skin with 1 corner facing you. Place 1 cinnamon roll on corner facing you, pressing slightly on roll to flatten, while folding same corner of egg roll skin over roll, tucking in sides. Brush remaining corner with water; gently roll egg roll toward remaining corner, and press to seal. Cover filled egg roll with damp paper towel to prevent drying out. Repeat with remaining egg roll skins and cinnamon rolls.
3 In deep fryer or 4-quart heavy-duty saucepan or Dutch oven, heat 2 to 3 inches oil to 350°F. Fry egg rolls, 2 to 3 at a time, in hot oil 3 to 5 minutes, turning once, until golden brown. Drain on paper towels.
4 In small microwavable bowl, mix icing (from cinnamon roll can), cream cheese and 2 tablespoons powdered sugar with spoon, until stirred smooth. Microwave icing mixture uncovered on High 15 to 30 seconds or until thin enough for dipping. Sprinkle egg rolls with powdered sugar, and serve with icing mixture.