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1
Take egg roll or wonton wrapper and place in a diamond shape.
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2
Take 2 tablespoons of the hazelnut spread and place across middle of wrapper leaving room on the sides to roll.
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3
Use less if using wonton wrappers since they are smaller.
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4
Sprinkle some of the chopped nuts onto the chocolate spread.
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5
I use a food processor to finely chop my hazelnuts, but chopped is fine also.
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6
Take the corner closest to you and fold over just past the chocolate and nuts.
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7
Fold over each side to meet in the middle to seal and hold mixture inside wrapper.
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8
Like a burrito.
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9
Making sure edges are secure, continue tightly rolling towards the top of the wrapper.
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10
When almost to the top, leave a edge and dip your fingers in the water and dab around the edge of the top on inside edge.
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11
Continue to roll to seal the wrapper.
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12
The water will act as a glue to hold roll together.
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13
Heat the oil to 375 while preparing the rolls.
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14
When oil is heated, cook a few at a time.
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15
This does not take long to brown.
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16
Just a few minutes.
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17
If pan frying, place sealed flap down in pan first to keep sealed.
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18
Do not over crowd.
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19
Flip over if pan frying when golden brown on both sides.
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20
If deep frying, it should brown all at once, you may have to flip if needed.
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21
Do not over crowd, just cook a few at a time not to over crowd.
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22
When golden brown, remove from oil and drain on paper towels to absorb the excess oil.
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23
Can use baking rack also.
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24
Sprinkle with confectioners sugar while hot or after cooled, this step is optional.
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25
I just like it.
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26
I took picture of both egg roll and wonton rolls to show the size difference.
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27
Bite size or full size, both are great!
