Cheesecake Egg Rolls Dessert (Printable)
Crispy fried egg rolls stuffed with creamy cheesecake filling, dusted with powdered sugar and served warm.
# What You'll 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 deep 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 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 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 both side corners inward. Roll the wrapper tightly away from you, sealing the top corner with a dab of water. Repeat this process with the remaining wrappers and filling.
04 - Pour vegetable oil into a deep pan or heavy-bottomed pot to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a thermometer to monitor the temperature for consistent results.
05 - Carefully lower the egg rolls into the hot oil in small batches of 3 to 4, turning them occasionally with a slotted spoon. Fry until the wrappers turn golden brown and become crispy, about 2 to 3 minutes per batch. Transfer each finished batch to a plate lined with paper towels to drain excess oil.
06 - Dust the warm egg rolls generously with powdered sugar. Serve immediately alongside chocolate or strawberry dipping sauce. For an elevated presentation, pair with whipped cream or fresh berries.
# Expert Advice:
01 -
- The contrast between the shattering crisp wrapper and the molten cream cheese center is the kind of texture surprise that makes people close their eyes when they bite in.
- These come together in under 35 minutes from bowl to plate, which means you can satisfy a cheesecake craving without the usual six hour chill time.
- Frying them fills your whole kitchen with a warm vanilla scent that makes everyone gather around the stove like moths.
02 -
- Do not overfill the wrappers because the cream cheese expands slightly as it heats and will burst through the seams if you were too generous.
- The oil temperature drops when you add cold rolls, so fry in small batches and wait thirty seconds between batches for the oil to recover.
03 -
- Chill the filled but unfried rolls on a parchment lined tray in the freezer for fifteen minutes before frying because firm cold rolls hold their shape better and seal more reliably in hot oil.
- If you are making these for a party, fry them an hour ahead and reheat in a 180 degree Celsius oven for five minutes to bring back all the crunch without any last minute stress.