In a small pot, add dark chocolate, heavy cream, milk and vanilla extract and bring to a boil. Mix well and ensure chocolate has melted and is homogenised.
Heat cooking oil in a large saucepan (about 3-4cm in height)
On a plate, add brown sugar and cinnamon powder and mix well.
Brush some water on a piece of Dim Sum skin and spread evenly on both sides.
Place moist Dim Sum skin onto plate containing sugar and cinnamon powder and coat evenly.
Roll up the skin and gently place into hot oil to fry.
Repeat steps 4-6 for the rest of the skins.
Fry for 2-3 mins then remove from oil and place on kitchen towel.
Sprinkle leftover sugar and cinnamon mix onto fried skins.
Serve immediately while hot and crispy!