Create Your Own Mets' Rainbow Cookie Egg Rolls at Home
When I first heard of fried Oreos, I was skeptical. But after trying one at a Jersey boardwalk, I couldn't help but be amazed by its simplicity. Now, there's a newer version of fried cookies on the scene - the rainbow cookie egg roll. It's currently being served at Mets Stadium, but I think it'll soon make an appearance at state fairs and boardwalks. This colorful dessert is easy to make and only requires a few ingredients, making it perfect for anyone to try at home.
Much like how fried Oreos have a soft, cake-like center surrounded by a crunchy shell, rainbow cookie egg rolls offer a similar contrast in textures. The rainbow cookie center is a delicious triple-decker treat. Wrapped in an egg roll shell, it becomes a crunchy, blistered pastry that not only tempers the sweetness but also allows you to eat three rainbow cookies in one go. It's truly delicious, and who doesn't want to eat more than one cookie?
The Rainbow Cookie Egg Roll is the brainchild of Long Island-based restaurant Wok n' Roll, which serves these tasty treats at Citi Field. While it's easy to make, take heed of Chris Huang's advice: don't overfill the egg roll wrapper with cookies. Otherwise, they might tear. So, even if you're tempted to fill it with tons of cookies, just remember that you can always have two egg rolls.
How to make a rainbow cookie egg roll
I initially thought to follow Wok n' Roll's lead and add chocolate syrup and raspberry jam to the egg roll wrapper, but I forgot and simply used packaged rainbow cookies straight from the package. To be honest, there was no need for more sauce since the cookies have enough jam and chocolate coating on their own.
1. Moisten the edges
Most egg roll wrappers come dusted with cornstarch, so dampening the edges with water is sufficient to create a good seal. To prevent them from unfurling in the hot oil, you can use egg white instead. If you opt for water, use a pastry brush or your fingertips to apply a little to each edge.
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2. Fill the egg roll
To add raspberry jam and chocolate syrup to your egg roll, now's the time to do it. Just add a swipe. Be careful not to overfill, as this might cause the egg roll to burst in the oil. Whether you choose to add the sweet sauces or not, arrange the cookies in a line, from one corner to the opposite one. The number of cookies you'll need depends on their size.
I got my cookies from the Cake Bites brand, which I highly recommend using (or any other similarly packaged item). Please don't use homemade or fancy rainbow cookies for this recipe. Save those for your own enjoyment and stick to the packaged ones to avoid the high-quality chocolate coating melting in the oil.
3. Wrap the egg roll
Credit: Allie Chanthorn Reinmann
Wrapping egg rolls may seem daunting at first, but it's actually quite easy once you get the hang of it. Follow the pictures below, and you can read more about wrapping egg rolls here.
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. This won't work, it'll only tear.
Credit: Allie Chanthorn Reinmann
Next, take one of the remaining flaps and fold it up and over the filling.
Again, fold the other flap over the filling. Ensure the moistened edges make contact wherever they meet.
Credit: Allie Chanthorn Reinmann
4. Fry the egg rolls
Heat a deep pot with about 1.5 to 2 inches of neutral oil to 375 F. Position a cooling rack near the stove. Fry the egg rolls for about 3 minutes, or until golden brown. Use tongs or a metal spider to lift them out of the oil and let the excess drain back into the pot for a few seconds. Move them to a wire cooling rack or one of these alternates. Allow the rolls to cool for at least 5 minutes before dusting them with powdered sugar.
Credit: Allie Chanthorn Reinmann
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)
Spread out the egg roll wrappers and brush water (or egg whites) on all the edges. Place three rainbow cookies in the middle section of each wrapper. Tightly wrap each one.
Cook the egg rolls in hot oil for roughly 3 minutes apiece, or until golden brown. Let them rest on a wire rack for at least 5 minutes. Before serving, dust them with powdered sugar if you prefer.
