Easy Crispy Strawberry Cheesecake Egg Rolls
Get ready for a treat that's crispy on the outside, warm and gooey on the inside, and bursts with sweet, creamy, strawberry flavor! These Strawberry Cheesecake Egg Rolls are simple to make, unforgettable to eat, and perfect for any occasion.
Equipment
- Medium bowl
- Electric mixer or whisk
- Large skillet, deep frying pan, or wok
- Tongs
- Wire rack
- Plate
- Paper towels
Ingredients
- 8 oz cream cheese softened
- 1/4 cup powdered sugar Also known as confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries hulled and finely chopped
- 1 package egg roll wrappers about 20
- Vegetable oil about 1 inch in the pan, for frying
- Strawberry sauce or whipped cream for serving, optional
Instructions
- Step 1: Prepare the Filling In a medium bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, beating until combined and fluffy. Gently fold in finely chopped strawberries. Chill the filling in the fridge for at least 30 minutes to firm up.
- Step 2: Assemble the Eggrolls Lay one egg roll wrapper like a diamond. Place about 2 tablespoons of chilled filling near the corner closest to you, leaving space at the edges.
- Step 3: Fold the Eggrolls Fold the bottom corner snugly over the filling. Fold in the left and right corners towards the center. Moisten the top corner with water. Tightly roll the wrapper upwards from the bottom, sealing with the wet corner. Repeat for remaining wrappers and filling.
- Step 4: Fry the Eggrolls Heat about 1 inch of vegetable oil in a large skillet over medium-high heat (350-375°F / 175-190°C). Carefully add a few egg rolls, without overcrowding. Fry for about 2-3 minutes per side, until golden brown and crispy. Use tongs to turn them.
- Step 5: Drain and Serve Carefully remove fried egg rolls with tongs and transfer to a wire rack set over a plate or a paper towel-lined plate to drain excess oil. Repeat with remaining egg rolls. Serve immediately, optionally with strawberry sauce or whipped cream.
Notes
Ensure cream cheese is well softened for a smooth filling. Chilling the filling is crucial for easy wrapping and preventing leaks. Don't overfill the wrappers. Seal the edges well with water. Maintain proper oil temperature; test with one egg roll first. Keep unused wrappers covered with a damp towel. Best enjoyed fresh and hot. Store cooled leftovers in an airtight container in the fridge for 1-2 days. Reheat in an air fryer or oven (350°F / 175°C) for 5-10 mins to restore crispiness. Freezing after frying is not recommended.
Substitutions: Use other fruits like blueberries, raspberries, or diced apples/peaches. Add mini chocolate chips for chocolate-strawberry. Add lemon or orange zest for a citrus boost. A pinch of cinnamon or nutmeg can enhance fruit flavors. Serve with chocolate sauce, caramel sauce, or a simple glaze.
Baking alternative: Bake at 375°F (190°C) for 15-20 mins, flipping halfway, after lightly brushing with oil.
Use fresh strawberries, as frozen ones release too much water.