🧁 Cheesecake Egg Rolls
Ingredients (Makes 8–10 egg rolls):
For the filling:
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8 oz cream cheese, softened
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1/4 cup granulated sugar
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1/2 tsp vanilla extract
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1 tsp lemon juice (optional for tang)
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1/4 cup sour cream or whipped topping (optional, for extra creaminess)
For the egg rolls:
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8–10 egg roll wrappers
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Oil for frying (vegetable or canola)
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Powdered sugar, for dusting
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Optional: fruit filling (strawberry, blueberry, or Nutella swirl)
🔪 Instructions:
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Make the filling:
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In a bowl, beat together cream cheese, sugar, vanilla, and lemon juice until smooth and creamy.
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Fold in sour cream or whipped topping if using.
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Assemble the egg rolls:
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Lay an egg roll wrapper on a clean surface with one corner facing you (like a diamond).
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Spoon about 2 tablespoons of filling into the center. Add a teaspoon of fruit filling if desired.
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Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water.
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Fry:
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Heat about 1–2 inches of oil in a deep skillet or saucepan to 350°F (175°C).
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Fry egg rolls 2–3 at a time until golden brown and crispy (about 2–3 minutes per side).
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Drain on paper towels.
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Finish:
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Dust with powdered sugar and serve warm.
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Optional: Serve with a dipping sauce like strawberry puree, chocolate sauce, or caramel.
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🔄 Baking or Air Fryer Option:
Baked: Brush with melted butter, bake at 400°F (200°C) for 15–18 min until golden.
Air Fryer: Spray with oil, air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
Want to try a churro version (cinnamon sugar-coated), savory cheesecake twist, or make-ahead freezer method?