Cheesecake Egg Rolls Dessert (Print Version)
Creamy cheesecake filling wrapped in crispy golden egg roll wrappers, fried and served with sweet dipping sauces.
# What You’ll Need:
→ Cheesecake Filling
01 - 8 oz 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 frying (approximately 2 inches depth)
→ Optional Garnishes
08 - Powdered sugar, for dusting
09 - 1/2 cup chocolate sauce or strawberry sauce, for dipping
# Steps:
01 - In a mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, egg yolk, and salt. Beat with 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. Fold in both side corners toward the center, then continue rolling tightly away from you. Dab a small amount of water along the top corner to seal the edge securely. Repeat with remaining wrappers and filling.
04 - Pour vegetable oil into a deep pan or heavy-bottomed pot to a depth of 2 inches. Heat over medium-high heat until the oil reaches 350°F. Use a thermometer to monitor the temperature for consistent results.
05 - Carefully lower the egg rolls into the hot oil in batches of 3 to 4, turning occasionally, until golden brown and crispy on all sides, about 2 to 3 minutes per batch. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
06 - Dust the warm egg rolls generously with powdered sugar. Serve immediately with chocolate sauce or strawberry sauce on the side for dipping.
# Expert Tips:
01 -
- These disappear at every gathering faster than anything else on the table, and people always ask for the recipe.
- You get all the joy of cheesecake in about half an hour with no water bath anxiety involved.
02 -
- Do not overfill the wrappers or they will burst open in the oil and create a greasy mess you will not soon forget.
- Baking at 200 degrees Celsius for 15 to 18 minutes works surprisingly well if you brush the wrappers with oil first.
03 -
- Seal every roll tightly and double check the corners, because even a small gap will let filling seep into the oil.
- Dust the powdered sugar through a small fine mesh sieve for an even, bakery style coating.