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Cookie Dough Egg Rolls

– Pre-packaged Goya dough from the freezer aisle
– A 36 oz tub of Toll House Cookie Dough
– 1 cup of canola oil
Pour canola oil into large pot over medium to low heat. Remove empanada dough from package, lay flat. Add large spoonful of cookie dough to the middle of the empanada dough and fold dough so that all ends are secure. Carefully add folded dough to slightly boiling pot canola oil [I would recommend using a large metal spoon] . Give the egg roll 1 – 1.5 minutes on each side depending on the heat of the stove. Remove and place on paper towel to help soak up the oil and give them a couple minutes to decrease in heat. While still warm, enjoy your egg roll with a scoop of vanilla ice cream.

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