Cheesecake Eggrolls (Print Version)

Ingredients:

01 - Cream cheese: 8 oz, softened for filling.
02 - Powdered sugar: 1/4 cup, for filling sweetness.
03 - Vanilla extract: 1/2 tsp, for flavor.
04 - Strawberry jam or preserves: 1/4 cup, for filling flavor.
05 - Fresh strawberries: diced (optional, for extra texture).
06 - Eggroll wrappers: 10-12, for rolling.
07 - Water or egg wash: for sealing wrappers (1 egg whisked with water).
08 - Vegetable oil: for frying.
09 - Powdered sugar: for dusting (optional).
10 - Extra strawberry jam or chocolate sauce: for dipping (optional).

Instructions:

01 - In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
02 - Gently fold in strawberry jam and diced strawberries (if using) to create a swirled effect.
03 - Place an eggroll wrapper on a clean surface in a diamond shape.
04 - Spoon 1-2 tablespoons of filling onto the center of the wrapper.
05 - Fold the bottom corner up over the filling, then fold in the sides. Roll up the wrapper tightly to form a log, sealing the top corner with water or egg wash.
06 - Repeat with remaining wrappers and filling.
07 - Heat about 1-2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
08 - Fry eggrolls in batches for 2-3 minutes per side or until golden brown and crispy.
09 - Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
10 - Dust eggrolls with powdered sugar if desired, and serve warm with extra strawberry jam or chocolate sauce for dipping.

Notes:

01 - These Strawberry Cheesecake Stuffed Eggrolls are crispy on the outside with a creamy, fruity filling, perfect for dessert or a unique snack.
02 - Serve warm for the best texture, with a dusting of powdered sugar and a side of strawberry or chocolate dipping sauce.
03 - Great for sharing at gatherings or as a fun treat.