Crispy Fried Cheesecake Egg Rolls
Get ready for a dessert revelation! These Crispy Fried Cheesecake Egg Rolls take creamy, dreamy cheesecake filling and wrap it in a perfectly golden, crispy egg roll shell. Quick, easy, and guaranteed to impress!
Equipment
- Medium bowl
- Hand mixer or whisk
- Flat surface or cutting board
- Deep skillet or pot
- Candy thermometer (optional)
- Tongs
- Wire rack
- Paper towels
Ingredients
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 8 egg roll wrappers
- 1 large egg lightly beaten
- Vegetable oil for frying
- 1/4 cup caramel sauce
- Powdered sugar for dusting
Instructions
- Step 1: Whip Up the Filling: In a medium bowl, beat softened cream cheese, granulated sugar, and vanilla extract until completely smooth and creamy with no lumps. Set aside.
- Step 2: Lay Out Your Wrappers: Lay a single egg roll wrapper on a clean, flat surface like a diamond (point facing you). Keep the remaining wrappers covered with a slightly damp paper towel to prevent them from drying out.
- Step 3: Fill 'Er Up: Spoon about 2 tablespoons of the creamy cheesecake filling into the center of the wrapper. Spread it slightly, leaving about an inch border clear around the edges for sealing.
- Step 4: Time to Seal the Deal: Dip your finger or a pastry brush into the lightly beaten egg and brush the edges of the wrapper. Fold the bottom corner up over the filling, tucking it in slightly. Fold in the side edges towards the center. Starting from the bottom, tightly roll the wrapper upwards to create a sealed cylinder. The egg wash helps it stick shut. Place rolled egg rolls seam-side down while you finish the batch.
- Step 5: Get Ready to Fry: Pour about 2 inches of vegetable oil into a deep skillet or pot. Heat the oil to around 350°F (175°C). Use a candy thermometer if possible, or test the heat with a small piece of wrapper (it should sizzle gently).
- Step 6: Fry 'Til Golden: Carefully place a few egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side, using tongs to flip them, until they are golden brown and crispy. Remove from oil and place on a wire rack set over paper towels or directly onto paper towels to drain excess oil.
- Step 7: Serve Sweet & Hot: Drizzle the warm fried egg rolls generously with caramel sauce and dust with powdered sugar. Serve immediately.
Notes
Tips for Success: Ensure cream cheese is well-softened for a smooth filling. Don't overfill the wrappers to prevent leaks. Seal the edges tightly using egg wash. Maintain the oil temperature around 350°F (175°C) for optimal crispiness and even cooking. Fry in batches to avoid lowering the oil temperature.
Substitutions & Additions: Add 1 tablespoon of finely diced fruit (strawberries, blueberries, apple pie filling) to the center of the filling. Mix in 1-2 tablespoons of mini chocolate chips, or drizzle with chocolate sauce instead of caramel. Add a pinch of cinnamon or nutmeg to the filling. Try other toppings like raspberry sauce, hot fudge, chopped nuts, or toasted coconut.
How to Store: Best enjoyed fresh and hot. Store leftovers in an airtight container in the refrigerator for 1-2 days. Reheat in an air fryer (350°F for 3-5 minutes) or oven (350°F for 5-8 minutes) to regain crispness. Microwave reheating is not recommended as it makes them soft.
Baking Option: Brush or spray egg rolls lightly with oil and bake at 400°F (200°C) for 12-18 minutes, flipping halfway, until golden brown and heated through. Note they will not be as crispy as fried.