Crispy Cheesecake Egg Rolls (Printable version)

Crispy fried egg rolls stuffed with creamy cheesecake filling, dusted with sugar and served with 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 tsp pure vanilla extract
04 - 1 large egg yolk
05 - 1/4 tsp kosher salt

→ Egg Rolls

06 - 12 egg roll wrappers
07 - Vegetable oil, for frying (approximately 2 inches deep)

→ Optional Garnishes

08 - Powdered sugar, for dusting
09 - 1/2 cup chocolate sauce or strawberry sauce, for dipping

# Directions:

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. Place approximately 1½ tablespoons of the cheesecake filling in the center of the wrapper.
03 - Fold the bottom corner up and over the filling. Fold both side corners inward toward the center. Roll the wrapper tightly upward, sealing the top edge with a dab of water. Repeat with the remaining wrappers and filling.
04 - Pour vegetable oil into a deep pan or fryer to a depth of 2 inches. Heat the oil to 350°F over medium-high heat.
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, approximately 2 to 3 minutes per batch. Transfer the fried rolls to a paper towel-lined plate to drain excess oil.
06 - Dust the warm egg rolls generously with powdered sugar. Serve immediately alongside chocolate or strawberry sauce for dipping.

# Expert Advice:

01 -
  • The contrast of shatteringly crisp wrappers against that velvety cheesecake center is genuinely addictive.
  • You get all the joy of cheesecake without waiting hours for it to set or chill.
  • They look impressive plated up but require zero pastry skills to pull off.
02 -
  • Do not overfill the wrappers or they will burst open in the oil and create a greasy mess everywhere.
  • The oil temperature drops when you add cold rolls, so work in small batches and let the heat recover between rounds.
03 -
  • Line up all twelve wrappers and fill them assembly line style, it cuts your rolling time in half.
  • A thermometer for the oil is non negotiable, guesswork is how you get burnt outsides and cold centers.

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