Crispy Pecan Rolls with Chocolate-Espresso Syrup
8 ounces softened low-fat cream cheese
1/4 cup brown sugar
1 cup chopped pecans
1/4 cup Ghirardelli Milk Chocolate Chips
1 teaspoon vanilla
1/2 teaspoon molasses
1 shot Southern Pecan Espresso
1 large egg
1 package egg roll wrappers
48 ounces canola oil
In a medium bowl combine the cream cheese, brown sugar, chopped pecans, chocolate chips, vanilla and molasses and set aside.
In a small sauce pan add 1 shot espresso and chocolate chips. Thicken over low to medium heat, stirring frequently until it resembles a thick syrup. This takes about 30 min. to reduce, DO NOT boil. Let cool before use.
Beat your egg in a small bowl. This will be used to seal your rolls before deep frying. Make your wraps by adding 1 1/2 Tablespoons filling to each, then fold as you would an egg roll and brush with egg on the edges to seal. Rolling directions are listed on the back of each egg roll package.
Heat your canola oil in a wok to 375°F. Fry no more than three rolls at a time to keep the heat of the oil from dropping. Fry until golden-brown and crispy, just about 2-3 minutes each. This makes a dozen rolls.
Let cool, drizzle with chocolate espresso syrup and top with pecans. Make sure to use some espresso syrup for dipping too…yum!