When I first became aware of fried Oreos, I remember being skeptical at first. Then I had one on the boardwalk somewhere in Jersey and marveled at the genius of its simplicity. Well, there’s a new generation of fried cookie on the scene and while it’s found a home at Mets Stadium for the moment, I think the idea will be rolling onto boardwalks and into state fairs soon enough. It’s the rainbow cookie egg roll, and requiring just a few ingredients and no particular skills, pretty much anyone can whip up this vibrant dessert at home.
Similarly to how a fried Oreo offers a soft, cake-like center enrobed in a fried shell, the rainbow cookie egg roll boasts this contrast in textures—to a pleasant exaggeration. The rainbow cookie center is a triple-decker cake-y treat, and it’s a winner all on its own. Wrap it up in an egg roll shell and you’ve got a crunchy, blistered bit of pastry that at once tempers the sweetness but also allows you to eat three rainbow cookies in one go. It’s fantastic. And I was going to eat at least three cookies anyway.
Long Island-based restaurant Wok n’ Roll is responsible for providing this tasty treat to Citi Field. While it’s easy to make, watch out for this egg roll rookie mistake: overfilling. Wok n’ Roll’s chef Chris Huang recommends that you “just don’t put too many cookies inside the wrapper before you roll it up, otherwise they’ll tear.” So despite what you might want, keep the cookies to a reasonable amount. You can always have two egg rolls.
How to make a rainbow cookie egg roll
While Wok n’ Roll adds a squeeze of chocolate syrup and a dollop of raspberry jam, I didn’t look before leaping and so I filled the egg roll wrappers with straight-up packaged rainbow cookies. To be honest, I was not in need of more sauce because the rainbow cookies are already striped with jam and covered in a chocolatey coating. They have plenty of that classic rainbow cookie flavor, and because I didn’t add anything liquid, I had absolutely no issues with anything oozing out in the hot oil.
1. Prep the edges
The average packaged egg roll wrappers come dusted with cornstarch, so moistening the perimeter edge with water is enough to create an effective seal. However, if you’re at all worried about it unfurling in the hot oil, you can use egg white instead. Whichever liquid you choose, just use a pastry brush or your fingertips to wipe a bit of it along each edge.
Credit: Allie Chanthorn Reinmann
2. Fill the egg roll
If you opt to add a bit of raspberry jam and chocolate syrup to your egg roll, now is the time to do it. Just add a swipe—remember, we’re trying to prevent any explosions in the oil. With or without the added condiments, add the cookies close together, in a line, from one corner to the opposite corner. I only needed three cookies, but depending on the size of yours, you might need more or fewer.
I got my cookies from a package, Cake Bites brand to be exact, and I recommend using that one or a similarly packaged item. You do not want to use your own scratch-made rainbow cookies, or expensive ones from the fine bakery uptown for this recipe. Those should be relished on their own, and a high-quality chocolate coating will definitely swim out into the oil.
3. Wrap the roll
Wrapping egg rolls is easy once you get the hang of it, but I can see how they can confuse some folks. Follow the pictures below, and you can read more about wrapping egg rolls here.
Credit: Allie Chanthorn Reinmann
Start by folding the two corners closest to the filling up and over it. Wrap the pastry snuggly, but don’t try to stretch it over the filling. It won’t happen, it’ll just tear.
Credit: Allie Chanthorn Reinmann
Next, take one of the remaining flaps and fold it up and over the filling.
Credit: Allie Chanthorn Reinmann
Repeat this with the other flap, making sure the moistened edges make good contact wherever they land.
4. Fry the egg rolls
In a deep pot filled with about one and a half to two inches of a neutral frying oil, fry the egg rolls at 375 F for about three minutes, or until browned. Use tongs or a metal spider to lift the rolls out of the oil and let the excess drain back into the pot for a few seconds. Move the rolls to a wire cooling rack, or one of these alternative ones. Allow them to cool for at least five minutes, and dust them with powdered sugar before serving.
Rainbow Cookie Egg Roll Recipe
Ingredients:
4 egg roll wrappers
12 Italian rainbow cookies (I used Cake Bites)
Neutral oil for frying
Powdered sugar for garnish (optional)
1. Pour about 2 inches of the frying oil into a pot. Bring it up to 375 F and set up a cooling rack nearby.
2. Lay out the egg roll wrappers and wipe water (or egg whites) around all four edges of each wrapper. Line up 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 nicely browned. Cool them on the wire rack for at least 5 minutes. If you like, dust them with powdered sugar before serving.
