Cheesecake Egg Rolls Dessert (Printable Version)
Creamy cheesecake tucked inside crispy golden egg roll wrappers, fried until perfectly crunchy and served warm with sweet dipping sauce.
# What You'll Need:
→ Cheesecake Filling
01 - 8 ounces cream cheese, softened to room temperature
02 - 1/4 cup granulated sugar
03 - 1 teaspoon pure vanilla extract
04 - 1 large egg yolk
05 - 1/4 teaspoon 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 in a diamond orientation. 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. Fold in both side corners toward the center, then continue rolling tightly upward. Lightly brush the top corner with water and press to seal the edge securely. Repeat with all remaining wrappers and filling.
04 - Pour vegetable oil into a deep heavy-bottomed pan or fryer to a depth of 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 at a time, turning occasionally with a slotted spoon. Fry until the wrappers are golden brown and crispy, approximately 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. Optionally garnish with whipped cream or fresh berries.
# Expert Insights:
01 -
- That crunch followed by molten cream cheese is honestly unfair, and nobody at your party will believe how simple these are to make.
- You probably have most of the ingredients already sitting in your fridge right now.
02 -
- Overfilling is the number one disaster here, stick to one and a half tablespoons max or they burst open in the oil and make a genuine mess.
- The oil temperature drops fast when you crowd the pan, so fry only three or four at a time and wait thirty seconds between batches for the heat to recover.
03 -
- Assemble all twelve rolls before you heat the oil because once frying starts you will not have a free hand for folding.
- Keep the unused wrappers under a slightly damp towel while you work so they stay pliable and never crack on you.