Description
These Cheesecake Egg Rolls are a delightful twist on a classic dessert, featuring a creamy cheesecake filling wrapped in crisp, golden egg roll wrappers and fried to perfection. Ideal for parties or a sweet treat, they can be enjoyed warm and dusted with powdered sugar, with optional fresh strawberries or other fruits to boost flavor. Crispy on the outside and rich inside, they offer a quick and easy way to satisfy your sweet tooth with a fun, handheld dessert.
Ingredients
Scale
Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup fresh strawberries, diced (optional)
Egg Rolls
- 8 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
- 1/4 cup powdered sugar, for dusting
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and sour cream together until the mixture is smooth and creamy, ensuring there are no lumps for a perfect filling.
- Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface with one corner pointing towards you to form a diamond shape. Spoon about 2 tablespoons of the cheesecake filling into the center of the wrapper. If using strawberries, add a small spoonful on top of the filling.
- Roll and Seal: Fold the bottom corner of the wrapper up over the filling, then fold in the two sides tightly over the filling. Roll the wrapper upward towards the top corner, creating a tight roll. Brush the top corner edge with the beaten egg to seal the egg roll securely and prevent it from opening during frying.
- Repeat Assembly: Repeat the filling and rolling process with the remaining wrappers and cheesecake filling until all 8 egg rolls are ready.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep skillet or pot. Heat the oil to 350°F (175°C), using a thermometer for accuracy to ensure proper frying temperature.
- Fry the Egg Rolls: Fry the egg rolls in batches, carefully placing them into the hot oil. Turn occasionally for even cooking and fry for 2 to 3 minutes until all sides are golden brown and crispy. Avoid overcrowding the skillet to maintain oil temperature.
- Drain and Cool: Use a slotted spoon or tongs to remove the egg rolls from the oil and drain them on paper towels to remove excess oil. Let them cool slightly for safe handling.
- Finish and Serve: Once cooled slightly, dust the egg rolls generously with powdered sugar. Serve warm for the best texture and flavor. They can be paired with chocolate or caramel dipping sauces if desired.
Notes
- Feel free to replace strawberries with other fruits like blueberries or raspberries for variation.
- Serve with chocolate or caramel sauce as a delicious dip to enhance the flavor.
- These egg rolls are best enjoyed warm, but leftovers can be reheated in the oven or air fryer to restore crispiness.
- Ensure the oil temperature is maintained at 350°F to achieve the perfect golden crisp without absorbing excess oil.
