Description
Strawberry Cheesecake Egg Rolls are crispy, golden‑fried dessert bites filled with creamy sweet cheesecake and juicy strawberries. They’re indulgent, easy to make, and perfect served warm with powdered sugar or chocolate sauce.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 16 egg roll wrappers
- 1 cup fresh strawberries, chopped
- 1/4 cup chocolate chips (optional)
- Oil for frying (vegetable or canola)
- Powdered sugar or chocolate sauce for serving (optional)
Instructions
- In a bowl, mix softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Gently fold in the chopped strawberries and chocolate chips (if using).
- Lay an egg roll wrapper on a clean surface in a diamond shape. Place a few spoonfuls of the cheesecake mixture in the center.
- Fold the bottom corner up over the filling, tuck in the sides, and roll tightly. Seal the edge with a little water.
- Heat oil in a deep pan over medium heat (about 350°F / 175°C). Carefully fry egg rolls in batches until golden brown and crispy, about 2–3 minutes per side.
- Remove and drain on paper towels. Serve warm, dusted with powdered sugar or drizzled with chocolate sauce.
Notes
- Swap strawberries for blueberries, raspberries, or a mixed berry blend.
- Add a little lemon zest to the cheesecake filling for extra brightness.
- For a lighter version, brush with oil and bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
- Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag. Cook directly from frozen when needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying (or baking option)
- Cuisine: American / Fusion
Nutrition
- Serving Size: 1 egg roll
- Calories: 220
- Sugar: 12g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
