Here’s my fun twist on two classic treats – s’mores and egg rolls combined into one crispy, melty dessert. The outside is perfectly crunchy, while the inside has all those familiar s’mores ingredients – chocolate, marshmallow, and graham crackers – wrapped up in an easy-to-eat package.
These s’mores egg rolls have become my kids’ favorite after-dinner treat. I usually make a double batch because they disappear so quickly! Nothing beats watching that melted chocolate ooze out when you take that first bite, don’t you think?
Why You’ll Love These S’mores Egg Rolls
- No campfire needed – Get that classic s’mores taste without having to build a fire – these crispy treats bring the summer camp experience right to your kitchen.
- Quick preparation – Ready in just 15-25 minutes, these dessert egg rolls are perfect for last-minute cravings or unexpected guests.
- Fun twist on classic s’mores – The crispy egg roll wrapper adds an exciting crunch that regular s’mores can’t match, while keeping all the gooey chocolate and marshmallow goodness inside.
- Simple ingredients – With just 6 basic ingredients that you can easily find at any grocery store, these treats are surprisingly easy to put together.
- Kid-friendly activity – Rolling up these treats is a fun cooking project that kids can help with – just keep them away from the hot oil during frying.
What Kind of Marshmallows Should I Use?
Regular-sized marshmallows are your best bet for this recipe, rather than mini or jumbo ones. The standard marshmallows (about 1-inch in size) will give you just the right amount of gooey goodness without overwhelming the egg roll or making it too difficult to wrap. Fresh marshmallows work better than stale ones, as they’ll melt more smoothly when heated. If you’re feeling fancy, you could try flavored marshmallows like vanilla or even chocolate-swirled ones, but classic plain white marshmallows are really all you need for that authentic s’mores taste. Just make sure to keep your marshmallows sealed until you’re ready to use them, as they can get sticky if exposed to humidity.
Options for Substitutions
Looking to switch things up with these fun s’mores egg rolls? Here are some handy substitutions you can try:
- Egg roll wrappers: These are pretty important for the recipe, but you can use spring roll wrappers or even wonton wrappers (though you’ll need to make smaller rolls). Just keep in mind wonton wrappers will give you bite-sized treats instead.
- Hershey’s Chocolate: Any milk chocolate bars will work great here! Try dark chocolate for a less sweet version, or even chocolate chips in a pinch. Just avoid chocolate that’s filled with nuts or caramel as it might get too messy.
- Graham crackers: No graham crackers? Try using crushed digestive biscuits, vanilla wafers, or even gingersnaps for a spicy twist. Just make sure to crush them finely.
- Marshmallows: Regular marshmallows are perfect, but mini marshmallows work too – just use about 4-5 minis per roll. You can even try flavored marshmallows like vanilla or strawberry for fun variations.
- Vegetable oil: Any neutral oil with a high smoke point works well – canola, peanut, or sunflower oil are all good options for frying.
- Cinnamon-sugar: You can easily make your own by mixing 1/4 cup sugar with 1-2 teaspoons of cinnamon, or skip it altogether and try powdered sugar instead.
Watch Out for These Mistakes While Cooking
The biggest challenge when making s’mores egg rolls is preventing the filling from leaking during frying – make sure to seal the edges completely with water and press firmly to create an airtight wrapper.
Temperature control is crucial here: if your oil is too hot (above 350°F), the wrapper will burn before the chocolate and marshmallows melt properly, while oil that’s too cool will make your egg rolls greasy and soggy.
Rolling these treats requires a gentle touch – overstuffing the wrappers will lead to bursting during frying, so stick to two marshmallows and a reasonable amount of chocolate per roll.
For the best texture, serve these within 15-20 minutes of frying, as they tend to soften over time, and remember to place them on paper towels immediately after frying to absorb excess oil before rolling in cinnamon-sugar.
What to Serve With S’mores Egg Rolls?
These sweet and crispy s’mores egg rolls are perfect for dessert parties or casual gatherings, and there are lots of fun ways to serve them! A scoop of vanilla ice cream on the side creates an amazing hot-and-cold contrast that really hits the spot. I like to put out some extra dipping options besides melted chocolate – try caramel sauce, raspberry sauce, or even a cream cheese frosting for dunking. Since these treats are pretty rich, serving them with some fresh berries or sliced fruit helps balance out all that chocolate-marshmallow goodness and adds a nice pop of color to the plate.
Storage Instructions
Keep Fresh: These s’mores egg rolls are best enjoyed right after making while the chocolate is still melty and the wrapper is crispy. If you have leftovers, keep them in an airtight container at room temperature for up to 2 days. Just know that the wrapper might lose some of its crunch over time.
Make Ahead: You can prep these treats ahead of time! Roll them up and store uncooked in an airtight container with wax paper between layers for up to 24 hours in the fridge. When you’re ready, just fry them up fresh – it’s worth the wait for that perfect crispy outside and gooey inside.
Warm Up: If your egg rolls have cooled down, you can give them new life with a quick zap in the microwave for 10-15 seconds. Just keep an eye on them – the marshmallow can get super hot! For better results, warm them in the oven at 350°F for about 5 minutes to help crisp up the wrapper again.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 20-25 g
- Fat: 100-120 g
- Carbohydrates: 200-220 g
Ingredients
- 12 wrappers for egg rolls
- 2 bars hershey’s chocolate
- 4 crushed graham crackers
- 24 large marshmallows
- Vegetable oil, for deep frying
- 1/4 cup cinnamon sugar
- Melted chocolate for dipping (optional)
Step 1: Assemble the S’mores Egg Rolls
- 12 wrappers for egg rolls
- 2 bars Hershey’s chocolate
- 4 crushed graham crackers
- 24 large marshmallows
- water (just a few drops for sealing)
Lay an egg roll wrapper on a clean surface in a diamond shape.
Place 2 pieces of Hershey’s chocolate, about 1 tablespoon of crushed graham crackers, and 2 marshmallows in the center.
Fold up the bottom half of the wrapper, then fold in the sides tightly.
Roll up the wrapper gently, sealing the final edge with a couple of drops of water.
Repeat this process until all egg roll wrappers are filled and rolled.
Step 2: Fry the Egg Rolls
- vegetable oil, for deep frying
- assembled egg rolls (from Step 1)
In a large skillet, pour enough vegetable oil to reach about 1 inch up the side of the pan.
Heat the oil over medium heat until it starts to bubble.
Add the assembled egg rolls (from Step 1) to the skillet in batches, being careful not to overcrowd.
Fry each egg roll until golden brown, about 1 minute per side, turning gently to ensure even cooking.
Transfer the fried egg rolls to a plate lined with paper towels to drain.
Step 3: Coat with Cinnamon Sugar
- 1/4 cup cinnamon sugar
- fried egg rolls (from Step 2)
While the egg rolls are still hot, immediately sprinkle or roll them in cinnamon sugar to ensure a sweet coating sticks to the surface.
I always make sure to coat them while they’re hot for the best flavor and crunch.
Step 4: Serve with Optional Dipping Sauce
- melted chocolate for dipping (optional)
Arrange the cinnamon-sugar coated egg rolls on a serving platter.
Serve warm, with a side of melted chocolate for dipping if desired.
For a fun touch, I like to drizzle a little extra melted chocolate over the top just before serving.
