Description
Deliciously crispy Cheesecake Egg Rolls filled with a creamy, sweetened cream cheese mixture and optional fresh fruit. Perfectly fried to golden perfection and dusted with powdered sugar, these dessert egg rolls bring a fun twist to traditional cheesecake.
Ingredients
Scale
Filling
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ½ cup diced strawberries or fruit filling of choice (optional)
Egg Rolls
- 8 egg roll wrappers
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Prepare the filling: In a mixing bowl, beat the softened cream cheese with sugar, vanilla extract, and lemon juice until smooth and creamy. If using, stir in the diced fruit gently to incorporate.
- Assemble the egg rolls: Place one egg roll wrapper on a clean surface with a corner facing you, forming a diamond shape. Spoon about 2 tablespoons of the cheesecake mixture into the center. Fold the bottom corner over the filling, then fold in both side corners tightly. Roll up the wrapper toward the top corner to enclose the filling completely. Seal the edge with a dab of water to ensure it stays closed during frying. Repeat the process with the remaining wrappers and filling.
- Heat the oil: In a deep skillet or pot, heat 1–2 inches of vegetable oil to 350°F (175°C). Use a thermometer for accuracy to achieve perfect frying temperature.
- Fry the egg rolls: Carefully place the assembled egg rolls into the hot oil in batches. Fry each side for 2–3 minutes or until they turn golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain and serve: Remove the fried egg rolls using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Dust liberally with powdered sugar and serve warm. For enhanced flavor, accompany with chocolate sauce, berry compote, or whipped cream if desired.
Notes
- For a lighter alternative, bake the egg rolls at 400°F (200°C) for 12–15 minutes until golden, or air fry at 375°F (190°C) for 8–10 minutes, flipping halfway through cooking.
- If you don’t have fresh strawberries, feel free to use other fruit fillings such as blueberry, cherry, or canned pie filling.
- Make sure to seal the egg rolls tightly to prevent filling from escaping during frying.
- Use a thermometer to monitor oil temperature for best results and avoid soggy egg rolls.
