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Strawberry Cheesecake Stuffed Egg Rolls

Crispy fried egg rolls filled with a creamy cheesecake center and fresh strawberries, dusted with powdered sugar.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 10 egg rolls
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 8 oz cream cheese softened
  • 0.33 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup strawberries diced small
  • 1 tbsp cornstarch
Assembly
  • 10 wrappers egg roll wrappers
  • 2 cups vegetable oil for frying
  • 1 tbsp powdered sugar for dusting

Equipment

  • Deep Skillet or Dutch Oven
  • Mixing bowl
  • Hand Mixer
  • Wire rack

Method
 

  1. Beat softened cream cheese, powdered sugar, and vanilla until smooth.
  2. Toss diced strawberries with cornstarch, then gently fold into the cheese mixture.
  3. Lay out an egg roll wrapper. Place 2-3 tablespoons of filling in the center.
  4. Fold bottom corner up, fold sides in, seal edges with water, and roll tightly.
  5. Heat oil in a skillet to 350°F (175°C).
  6. Fry egg rolls in batches for 2-3 minutes until golden brown and blistered.
  7. Drain on a wire rack or paper towels.
  8. Dust with powdered sugar and serve warm.

Notes

Freeze the rolled egg rolls for 20 minutes before frying to prevent the filling from leaking. Serve with chocolate sauce.