Cheesecake Eggrolls (Print Version)
# Ingredients:
01 -
Cream cheese: 8 oz, softened for filling.
02 -
Powdered sugar: 1/4 cup, for filling sweetness.
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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.
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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.