Chocolate Spring Rolls


½ cup cream

2 tablespoons butter

175g dark chocolate, chopped

½ cup peanuts, chopped

12 egg roll wraps

Vegetable oil for frying

Icing sugar (optional for sprinkling on)


1. Bring cream and butter to a boil over medium-high heat in a small saucepan.

2. Remove from heat and sprinkle chocolate over cream mixture. Let stand for 1 minute. Stir with wire whisk until smooth. Stir in nuts. Chill in refrigerator until firm (about 1 hour)

3. Lay egg roll wrapper on work surface. Spoon 1 rounded tablespoon of chocolate filling into center of wrapper, shaping chocolate into an elongated shape. Brush edges of wrapper with water. Fold in sides and roll up very tightly. Cover with plastic wrap and refrigerate until needed.

4. In a large heavy skillet (or use deep fryer), heat oil to 350 Deg C. Fry spring rolls in small batches until golden.

5. Transfer with a slotted spoon to paper towels to drain. Sprinkle with icing sugar just before serving.


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