Ingredients
Canola oil, for frying
10 fresh or frozen egg-roll wrappers (about 8 inches each)
1 1/4 cups mini semisweet chocolate chips
1/3 cup finely chopped pistachios (2 ounces)
1 container (16 ounces) full-fat ricotta
1 container (8 ounces) mascarpone
1/2 cup confectioners' sugar
1/2 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
Pinch kosher salt
Preparation
In a medium heavy-bottomed pot over medium-high, heat 2 inches oil to 350 degrees. While oil heats, working with one wrapper at a time, use a 1 3/4-inch fluted round cookie cutter to punch out individual cannoli chips. Working in batches of 10 to 12, fry chips, turning often with a spider or slotted spoon, until golden and bubbly, 30 seconds to 1 minute. Transfer to a rimmed baking sheet lined with paper towels to drain.
Line another rimmed baking sheet with parchment. Melt 1 cup chocolate chips in a heatproof bowl set over a pan of simmering water, stirring until smooth. Dip one edge of each cannoli chip in melted chocolate, scraping bottom against side of bowl, and sprinkle with pistachios. Lay on parchment. Repeat with remaining cannoli chips. Refrigerate for at least 10 minutes and up to 1 day.
While chips chill, stir together ricotta, mascarpone, sugar, lemon zest, vanilla, and salt. Sprinkle remaining 1/4 cup chocolate chips over dip and serve, alongside cannoli chips.
