Crispy Cheesecake Egg Rolls (Printer-Friendly)
Creamy cheesecake stuffed in crispy golden egg roll wrappers, fried and served with sweet dipping sauces.
# What You’ll Need:
→ Cheesecake Filling
01 - 8 oz (225 g) cream cheese, softened to room temperature
02 - 1/4 cup (60 g) granulated sugar
03 - 1 tsp vanilla extract
04 - 1 large egg yolk
05 - 1/4 tsp salt
→ Egg Rolls
06 - 12 egg roll wrappers
07 - Vegetable oil, for frying (approximately 2 inches depth)
→ Optional Garnishes
08 - Powdered sugar, for dusting
09 - 1/2 cup (100 g) chocolate sauce or strawberry sauce, for dipping
# How To Make It:
01 - In a mixing bowl, beat the softened cream cheese, granulated sugar, vanilla extract, egg yolk, and salt together using an electric mixer or whisk until the mixture is completely smooth and creamy with no lumps remaining.
02 - Lay one egg roll wrapper flat on a clean work surface. Place approximately 1½ tablespoons of the cheesecake filling in the center of the wrapper.
03 - Fold the bottom corner up and over the filling, then fold both side corners inward. Roll the wrapper tightly toward the top corner, sealing the final edge with a dab of water. Repeat with remaining wrappers and filling.
04 - Pour vegetable oil to a depth of 2 inches into a deep pan or heavy-bottomed pot. Heat over medium-high heat until the oil reaches 350°F (175°C), using a thermometer to monitor the temperature.
05 - Carefully lower the egg rolls into the hot oil in batches of 3 to 4, turning occasionally, until all sides are golden brown and crispy, approximately 2 to 3 minutes per batch. Transfer fried rolls to a paper towel-lined plate to drain excess oil.
06 - Dust the warm egg rolls generously with powdered sugar. Serve immediately alongside chocolate or strawberry sauce for dipping. Optionally garnish with whipped cream or fresh berries.
# Helpful Hints:
01 -
- The contrast between that shatteringly crisp shell and the molten cream cheese center is the kind of thing that makes people close their eyes when they take a bite.
- You can prep the filling in five minutes and have the whole batch done before your coffee cools.
02 -
- Overfilling is the fastest way to disaster because the wrappers burst open in the oil and create a greasy mess you will not soon forget.
- The oil temperature drops when you add cold rolls, so fry in small batches and give the oil thirty seconds to recover between rounds.
03 -
- Chill the filled rolls in the refrigerator for ten minutes before frying, they hold their shape better and leak less filling into the oil.
- A slotted spoon or tongs with silicone tips prevent you from accidentally puncturing the delicate wrappers while turning.