So…I started playing ChefVille on Facebook.
I had just deleted Candy Crush off of my phone, after trying to break my addiction for 3 months. And I succeeded!
But then…I got sucked in. A sweet woman asked if I would start playing with her and boy do I have a hard time saying no to sweet requests.
And since that conversation 3 days ago, I have been very busy making fake hamburgers and veggie kabobs and harvesting fictional tomatoes. And, as I was sitting in front of my computer, frantically counting down the time until I earned an extra energy, I realized that I hadn’t made dinner in 3 days. I hadn’t done laundry, earned interpreting CEUs, or even blogged. In 3 days.
I don’t know if I can stop playing cold turkey (& how can I when she asked me to play with her so nicely?!), but my new plan is to start setting a timer. When the timer goes off, I’m done for the day. Even if another request for supplies comes in. Or I know my salmon is done and waiting to be served. Or my roses are ready to be collected and I could be earning more VIP thumbs ups from customers.
It’s summertime, meaning s’mores are all over the place. The bagger at the grocery store looked devastated the other day when I told her the marshmallows I was buying were, in fact, for Rice Krispy Treats and not for s’mores.
S’mores Egg Rolls.
They’re super easy to whip up. Crush up some graham crackers.
Add some softened cream cheese and a little splash of vanilla.
It makes this sweet, creamy dough that makes the perfect egg roll filling.
Then, stir in mini marshmallows and chocolate chips…
and the filling is complete.
Now, for the folding. Take your egg roll wrapper and put about 2 tablespoons of filling down the center, like so.
Fold one side over and make sure it is fairly taut against the filling. We want our egg rolls to be full of s’more filling, not air bubbles!
Next, dip your finger in a little bit of water and run it over the remaining edges.
The water helps the wrapper stick together so that you end up with an egg roll and not a s’more-splosion in your fryer.
Now fold the top down.
And the bottom up.
And pull that last edge tightly around.
As a final precaution against filling seepage, use your finger to rub water on the outside edge of the wrapper.
Earlier this summer, I was lucky enough to win a fryer from Ninja Kitchen at BlogHer Food. This is the 3rd fryer I’ve owned and by far the best! It comes with a basket with a lid, so you don’t have to flip your food, since it’s fully immersed throughout the cooking process. And this fryer is able to maintain a higher temperature throughout all of the batches you cook (unlike others that cool down when food is placed in them), so the food is cooked faster and it absorbs less oil (my love handles thank you).
This was my first opportunity to use the fryer and I was very impressed with everything from the even cooking to the easy cleanup.
Cook the egg rolls in batches (I did 3 at a time so I didn’t overcrowd them) for 2-3 minutes.
And you end up with a crispy on the outside, creamy on the inside s’mores egg roll.
The graham cracker filling is sweet, without being too sweet and each bite you take gives you a taste of smooth chocolate and little pockets of melty marshmallow.
Now, if you’ll excuse me…I have a line of animated people waiting to be served in my restaurant, which, by the way, is named “The Chocolate Moose.”
- 4.8 oz graham crackers (9 full Honey Maid crackers)
- 8 oz cream cheese, softened
- 1/2 tsp vanilla
- 1/2 cup chocolate chips
- 1 cup mini marshmallows
- 10 egg roll wrappers
- 2 Tbs water
- optional garnish: chocolate syrup, whipped cream, extra chocolate chips, graham crackers, and marshmallows
- In a food processor, crush graham crackers into crumbs.
- Add cream cheese and vanilla and pulse until ingredients are combined.
- With a spatula, stir in chocolate chips and marshmallows.
- Fill each egg roll wrapper with about 2 tablespoons of the cream cheese mixture.
- Fold wrapper around filling according to instructions above, sealing edges with water.
- In a deep fat fryer, heat oil to 325 degrees.
- Carefully place a few egg rolls into the oil with tongs and let cook for about 2-3 minutes, until golden brown.
- Move rolls to a paper towel-lined plate and let cool slightly.
- Add your desired toppings.
If you do not have a deep fryer, heat 1-2 inches of oil in a pan on the stove top to 325 degrees. Cook the egg rolls for 2 minutes per side, or until golden brown.