Christmas Cookie Dough Egg Rolls

Unwrap the sugar cookie dough and divide into 12 equal portions.

Take one portion of cookie dough and roll it into a log shape, approximately 3 inches long and 1/2 inch thick. (Size will vary depending on the size of your wrappers)

Place one log of cookie dough in the center of an egg roll wrapper.

Fold in the sides of the wrapper, then fold the bottom corner over the cookie dough. Roll tightly towards the top corner, sealing the edge with a little water if needed. Repeat with remaining dough and wrappers.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Carefully place the egg rolls into the hot oil, a few at a time, being careful not to overcrowd the pot.

Fry for 2-3 minutes, or until golden brown and crispy. Flip them to ensure even cooking.

Remove the egg rolls with a slotted spoon or spider and place them on a wire rack to drain excess oil.

Let cool slightly before dusting with powdered sugar and sprinkles, if desired. Serve warm.