This delicious Pinoy chicken dish comes together quickly and easily. Give heated rice a serving.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 16 |
| Yield: | 16 egg rolls |
Ingredients
- 1 (8 ounce) package cream cheese, softened
- ¼ cup white sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon milk (Optional)
- 1 (16 ounce) package egg roll wrappers
- 1 cup chocolate chips, or as needed
- vegetable oil for frying
Instructions
- Mix cream cheese and sugar in a bowl until smooth. Stir in vanilla extract. Thin filling with a little milk if it appears too thick; it should be the consistency of jelly.
- Lay out 1 egg roll on a flat work surface. Add about 2 tablespoons of the cream cheese filling down the middle. Sprinkle a few chocolate chips on top. Brush edges of the wrapper with water. Fold in sides and roll up, pressing in edges to seal. Place seam side-down on a plate. Repeat with remaining wrappers, filling, and chocolate chips.
- Heat oil in a deep saucepan over medium heat. Fry egg rolls in batches until golden brown, 1 to 2 minutes per side. Drain on paper towels.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 203 mg |
| Sugars | 9 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I chose to air fry my egg rolls rather than frying them in oil. They came out very good. The combination of cream cheese and chocolate is delicious. I will be making these again.