Crispy Cheesecake Egg Rolls (Printable View)
Crispy golden egg rolls stuffed with creamy cheesecake filling, fried and served with sweet dipping sauces.
# What You Need:
→ Cheesecake Filling
01 - 8 oz cream cheese, softened to room temperature
02 - 1/4 cup granulated sugar
03 - 1 tsp pure vanilla extract
04 - 1 large egg yolk
05 - 1/4 tsp kosher 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 chocolate sauce or strawberry sauce, for dipping
# How-To Steps:
01 - In a mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, egg yolk, and salt. Beat with 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 with one corner pointing toward you. Place approximately 1 1/2 tablespoons of the cheesecake filling in the center of the wrapper.
03 - Fold the bottom corner up and over the filling, then fold in both side corners toward the center. Continue rolling tightly away from you, sealing the top corner with a dab of water. Repeat with the remaining wrappers and filling.
04 - Pour vegetable oil into a deep pan or heavy-bottomed pot to a depth of 2 inches. Heat over medium-high heat until the oil reaches 350°F. Use a thermometer to monitor the temperature for consistent results.
05 - Carefully lower the egg rolls into the hot oil in batches of 3 to 4, being careful not to overcrowd the pan. Fry for 2 to 3 minutes, turning occasionally, until all sides are golden brown and crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
06 - Dust the warm egg rolls generously with powdered sugar. Serve immediately with chocolate or strawberry sauce on the side for dipping.
# Expert Advice:
01 -
- The contrast of shatteringly crisp wrappers against warm, gooey cheesecake filling is genuinely addictive.
- They look fancy but come together with barely any effort and zero baking skills required.
02 -
- Do not overfill the wrappers or they will burst open during frying and make a mess of your oil.
- The oil temperature drops when you add cold rolls so fry in small batches and let the heat recover between rounds.
03 -
- Line up all twelve wrappers and portion out the filling before you start folding so you get even amounts every time.
- A thermometer for the oil is the single tool that takes these from good to perfect because guessing temperature is how you get greasy or burnt results.