Dulce de Leche Spring Rolls

It feels like it's been forever since I posted; things have been so busy, but at the same time a lot of fun. So let me tell you what I have been up too! Thursday night Robin Sue hosted the cast party for our school's play and I got to see "the big red kitchen". The next morning we left for our cousins wedding in Illinois and spent the weekend up there. The food was amazing and I wish I had remembered to take pictures, especially the night our cousins' uncle grilled us some amazingly delicious Salmon, Sausage, Rib eye and BBQ Ribs...Texas style. My mouth is watering just thinking about it! Needless to say, I have not done very much cooking in the past week except for...tonight!

Tonight I made 80 spring rolls and another 20 dessert spring rolls filled with Dulce de Leche, drizzled with chocolate, and sprinkled with powdered sugar. Delicious! We had the Senior Dinner at our house tonight and my mom made all kinds of delicious food, which I am sure she will be blogging about soon over at Alice and the Mock Turtle. (In case I didn't mention it before, my Dad is the headmaster of our school, so we get to host all sorts of fun events!) So here is the how too for these little dessert spring rolls; they were very easy and involve very few ingeredients.


Dulce de Leche Spring Rolls
24 egg roll wrappers
1 can Dolce de Leche (Mexican Caramel)
1 tablespoon cornstarch
2 tablespoons cold water
Chocolate Sauce
Powdered Sugar
Oil (for frying)

To begin, heat the oil in a medium sauce pan on medium heat. While the oil is heating, place the Dulce de Leche in the microwave and heat till just warm, stirring every ten seconds. Next, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside. Place 1 tablespoon of the Dulce de Leche into the center of an egg roll skin. Fold the egg roll skin from one corner of the wrapper over the caramel half way. Fold the two side corners in. Place a drop of the cornstarch mixture on the last corner. Then roll the rest of the way. Repeat with remaining egg roll wrappers.

Once they are all wrapped, fry them about five at a time, for two minutes. Drain them on paper towels.

Drizzle them with some chocolate, finishing them off with a dusting of powdered sugar. Enjoy!


I recently did an interview with Melissa Murphy of the Sweet Melissa Patissere who also wrote the Sweet Melissa Baking Book. I'll post that next with one of my favorite recipes from her schweet cookbook!

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