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     KQ Chocolate Egg Rolls

   



Above: The KQ Chocolate Egg Rolls shown plated with Raspberry Coulis and a sprinkle of powdered sugar.

 

Ingredients
1 package large square wonton wrappers
1 cup semi-sweet chocolate chips
1/3 cup white chocolate chips
1/3 cup cream cheese
1/4 cup powdered sugar
oil for frying

For plated dessert:
raspberry coulis
powdered sugar

Note: Recipe makes 12-14 dessert egg rolls.


Utensils and Supplies
electric deep fryer with fryer basket
spoons
plate
small and medium bowls
tongs
pastry brush
baking sheet
paper towels
measuring cups


For plated dessert:
sieve
squeeze bottle
dessert plate and fork


Above: Set up fryer and heat oil to 375 degrees.  Line a baking sheet with paper towels and place nearby.


Above: Place cream cheese in a microwave oven safe glass bowl.



Above: Place cream cheese in microwave and heat for about sixty seconds at 50% power, (time based on a 1350 watt oven).


Above: Whisk the heated cream cheese until smooth.


Above: Add powdered sugar to cream cheese.


Above: Thoroughly blend the cream cheese with the powdered sugar.



Above: Measure chocolate chips.



Above: Add chocolate chips and stir together with the cream cheese and powdered sugar.


Above: Be sure all of the chocolate chips are well coated.


Above: Add white chocolate chips.



Above: Stir the chocolate chip filling thoroughly.


Above: Use fresh wonton wrappers.


Above: Place a wrapper on a plate and fill with about 1 and 1/2 tablespoons of chocolate chip filling.



Above: Take the bottom corner of the wrapper and place it over the top of the filling.


Above: Roll the filled wrapper to the center point of the wrapper.


Above: Fold each corner In to create an envelope around the filling.


Above: Dip a finger or a pastry brush in a small bowl of water and wet the exposed edges of the wrapper.


Continue rolling the wrapper and be sure the top point seals to the egg roll.


Above: Egg rolls ready for the fryer.


Place several egg rolls in the fryer basket.  Do not crowd the fryer basket.


Above: Carefully lower the basket into the hot oil.  Fry the egg rolls for three minutes or until golden brown, (do not
over-fry or the wrappers will disintegrate).  For best results, use heat-proof tongs to turn the egg rolls halfway through
the frying time.



Above: Remove the egg rolls from the fryer and place on paper towels to drain any excess oil.


Above: Serve the egg rolls while still warm.  Chocolate Egg Rolls can be reheated in a 350 degree oven for 10-15 minutes.


Above: The KQ Chocolate Egg Roll has been placed over circles of
Raspberry Coulis and dusted with powdered sugar.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ CHOCOLATE EGG ROLLS

Ingredients
1 package large square wonton wrappers
1 cup semi-sweet chocolate chips
1/3 cup white chocolate chips
1/3 cup cream cheese
1/4 cup powdered sugar
oil for frying

For plated dessert:
raspberry coulis
powdered sugar

Note: Recipe makes 12-14 dessert egg rolls.


Utensils and Supplies
electric deep fryer with fryer basket
spoons
plate
small and medium bowls
tongs
pastry brush
baking sheet
paper towels
measuring cups

For plated dessert:
sieve
squeeze bottle
dessert plate and fork

Set up fryer and heat oil to 375 degrees.  Line a baking sheet with paper towels and place nearby.  Place cream
cheese in a microwave oven safe glass bowl.  Place cream cheese in microwave and heat for about sixty seconds
at 50% power, (time based on a 1350 watt oven).
 Whisk the heated cream cheese until smooth.  Add powdered
sugar to cream cheese.  Thoroughly blend the cream cheese with the powdered sugar.  Measure chocolate chips.
Add chocolate chips and stir together with the cream cheese and powdered sugar.
 Be sure all of the chocolate
chips are well coated.
 Add white chocolate chips.  Stir the chocolate chip filling thoroughly.  Use fresh wonton
wrappers.  Place a wrapper on a plate and fill with about 1 and 1/2 tablespoons of chocolate chip filling.
 Take the
bottom corner of the wrapper and place it over the top of the filling.
 Roll the filled wrapper to the center point
of the wrapper.
 Fold each corner In to create an envelope around the filling.  Dip a finger or a pastry brush in
a small bowl of water and wet the exposed edges of the wrapper.  Continue rolling the wrapper and be sure the
top point seals to the egg roll.  Place several egg rolls in the fryer basket.  Do not crowd the fryer basket.  Carefully
lower the basket into the hot oil.  Fry the egg rolls for three minutes or until golden brown, (do not over-fry or the
wrappers will disintegrate).  For best results, use heat-proof tongs to turn the egg rolls halfway through the frying
time.  Remove the egg rolls from the fryer and place on paper towels to drain any excess oil.  Serve the egg rolls
while still warm.  Chocolate Egg Rolls can be reheated in a 350 degree oven for 10-15 minutes.


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