Broken Cannoli
This playful “broken cannoli” reimagines the classic Italian dessert using quick-frying egg roll wrappers instead of traditional shells—an easy, four-minute shortcut that still delivers big flavor. The filling blends ricotta and mascarpone for a rich, silky texture, brightened with orange zest, vanilla, and mini chocolate chips. Crispy, sugar-dusted shards replace the usual tubes, offering a fun, dip-style presentation. Distinctive for its speed, simplicity, and deconstructed approach, it gives you all the nostalgic cannoli taste with none of the fuss.
Ingredients:
- 4 egg roll wrappers
- 1 cup (252 g) ricotta cheese
- 1 cup (225 g) mascarpone cheese
- 1/4 cup (30 g) powdered sugar
- 1 tbsp (15 ml) vanilla extract
- 1/4 cup (44 g) mini semi-sweet chocolate chips
- Zest of 1 orange
- 1 cup (237 ml) vegetable oil for frying
Method:
Add vegetable oil to a large cast iron skillet and bring up to 350 F (177 C) over medium-high heat. Cut egg roll wrappers in half and fry in two batches, using tongs or a spider to keep them under the oil. Fry for about 30 seconds to 1 minute on each side, flipping once, until golden brown and crispy. Remove from oil, place on a paper towel lined plate, and dust on both sides with powdered sugar.
Meanwhile, whip together ricotta, mascarpone, powdered sugar, and vanilla until thoroughly combined. Fold in the mini chocolate chips and orange zest.
Transfer filling into 4 individual bowls. Break egg roll wrapper halves in half again and stick into the filling for scooping.