it all started with a peak on twitter. and then this link. and then a text to EP. savvy julie had these at her wedding. in place of wedding cake.
i went very un-homemade. i wanted to use store-bought chocolate chip cookie dough. homemade would of course be better. and, really, since we’re eating a lot of dough, a vegan no-eggs dough would probably be a better idea. EP and i sort of both had tummy aches.* might i suggest this recipe?
and i didn’t want to deep fry them… i wasn’t sure if the egg roll wrappers would cook through in a pan. i also wasn’t sure if the outsides would be sweet enough without the ice cream / whipped cream from the original.
and this is what happened.**
- 1 package wonton wraps
- 1 tube cookie dough (or homemade egg-free suggestion from above)
- oil or cooking spray
- confectioner’s sugar
spoon out a teaspoon of cookie dough onto wonton wrapper.
wet edges of wonton wrap with water | finger.
seal up into a triangle. try not to have holes, but these aren’t really messy like other wontons if there are.
heat a pan on medium-high heat. spray with oil or cooking spray [oil works much better, but i did try both]. drop wontons on.
watch closely for browning [usually takes less than 30 seconds]. flip. brown.
sprinkle with confectioner’s sugar.
EAT. with milk of your choice. feel slightly woozy. lay down blissfully.
*[maybe not the best “recipe” to share on the blog, but it’s worth it for the no-eggs suggestion.]
**[i have not had these in a few weeks. i’ve been eating somewhat better, and feeling a little bit good. but these really were delicious, and i had to share the photos.]