Make Eggroll With Mets Rainbow Cookies at Home
When I first learned about fried Oreo cookies, I remember being skeptical at first. Then I had one on a boardwalk somewhere in Jersey, and I was struck by the genius of its simplicity. Well, a new generation of fried cookies has arrived on the scene, and while they’ve found a home at Mets Stadium for now, I think the idea will spread to the boardwalks and state fairs soon enough. It’s a rainbow cookie egg roll and with just a few ingredients and no special skills, just about anyone can make this colorful dessert at home.
Just as a fried Oreo cookie has a soft, cake-like center covered in a fried shell, a rainbow cookie egg roll boasts that textural contrast—with a nice exaggeration. The centerpiece of the rainbow cookies is a three-tiered cake, and it’s a winner in its own right. Wrap it in an egg roll shell and you’ve got a crispy, puffy piece of dough that both mellows out the sweetness but also allows you to eat three rainbow cookies in one go. This is incredible. And I was still going to eat at least three cookies.
Long Island’s Wok n’ Roll restaurant is responsible for bringing this tasty treat to Citi Field. While it’s easy to make, beware of this newbie egg roll mistake: overfilling. Wok n’ Roll chef Chris Huang recommends “just don’t put too many cookies in the wrapper before you roll it up, or they’ll break.” Therefore, despite your wishes, keep a reasonable number of cookies. You can always have two egg rolls.
How to Make Rainbow Cookie Egg Roll
While the Wok n’ Roll adds a splash of chocolate syrup and a dollop of raspberry jam, I didn’t look before I leap and so filled the egg roll wrappers with straight-packed rainbow cookies. Honestly, I didn’t need more sauce because the rainbow cookies were already drenched in jam and covered in chocolate frosting. They have a lot of the classic rainbow cookie flavor, and since I didn’t add anything liquid, I had absolutely no problems with anything seeping into the hot oil.
1. Prepare the edges
Regular packaged egg roll wrappers are dusted with cornstarch, so just moisten the edges with water to create an effective seal. However, if you are worried about it spreading in the hot oil, you can use egg white instead. Whatever liquid you choose, simply use a pastry brush or your fingertips to brush it along each edge.
2. Fill the egg roll.
If you’ve decided to add some raspberry jam and chocolate syrup to your egg roll, now is the time to do it. Just swipe your finger across the screen – remember, we’re trying to prevent oil explosions. With or without seasoning, place the cookies close together, in a line, from one corner to the opposite. I only needed three cookies, but depending on the size of yours, you may need more or less.
The cookies I received came from a package, specifically the Cake Bites brand , and I recommend using that or another product in a similar package. You don’t want to use homemade rainbow cookies or expensive cookies from a nice downtown bakery for this recipe. They are meant to be savored on their own, and a good quality chocolate glaze is sure to float into the butter.
3. Wrap the roll
Wrapping egg rolls isn’t difficult once you get the hang of it, but I can see how they can be confusing for some people. Follow the images below and you can learn more about egg roll packaging here .
Start by folding the two corners closest to the filling over it. Wrap the dough tightly, but do not try to stretch it over the filling. This won’t happen, it will just break.
Then take one of the remaining flaps and fold it over the filling.
Repeat with the other flap, making sure the wet edges make good contact where they land.
4. Fry the egg rolls.
In a deep saucepan filled with about one and a half to two inches of neutral frying oil, fry the egg rolls at 375 F for about three minutes or until browned. Using tongs or a metal spider, remove the buns from the oil and let the excess drip back into the pan for a few seconds. Transfer rolls to a cooling rack or one of these alternative racks . Let them cool for at least five minutes and dust with powdered sugar before serving.
Rainbow Cookie Egg Roll Recipe
Ingredients:
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4 egg roll wrappers
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12 Italian Rainbow Cookies (I used Cake Bites )
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Neutral frying oil
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Powdered sugar for decoration (optional)
1. Add about 2 inches of frying oil to the pan. Bring the temperature to 375 F and place a cooling rack nearby.
2. Lay out the egg roll wrappers and rub water (or egg white) all four edges of each wrapper. Place three rainbow cookies in the center of each egg roll wrapper. Wrap each one securely.
3. Fry the egg rolls in the hot oil for about 3 minutes each or until lightly browned. Cool them on a wire rack for at least 5 minutes. If desired, dust them with powdered sugar before serving.