Crispy Cheesecake Egg Rolls (Printable Version)
Crispy fried egg rolls stuffed with creamy cheesecake filling, dusted with powdered sugar and served warm.
# What You Need:
→ Cheesecake Filling
01 - 8 oz cream cheese, softened to room temperature
02 - ¼ cup granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon pure vanilla extract
05 - Zest of 1 lemon (optional)
→ Egg Rolls
06 - 12 egg roll wrappers
07 - 2 tablespoons all-purpose flour
08 - 2 tablespoons water (for sealing)
09 - Vegetable oil, for frying
→ Topping & Serving
10 - Powdered sugar, for dusting
11 - Fresh strawberries or berry compote (optional)
12 - Chocolate or caramel sauce (optional)
# How To Make It:
01 - In a mixing bowl, beat the softened cream cheese, granulated sugar, egg yolk, vanilla extract, and lemon zest until the mixture is smooth and creamy with no lumps remaining.
02 - Lay an egg roll wrapper flat on a clean work surface with one corner pointing toward you. Place 1 to 2 tablespoons of the cheesecake filling near the corner closest to you.
03 - Fold the bottom corner up and over the filling, tuck in the left and right sides, then continue rolling tightly away from you. Seal the top edge with a thin paste made by mixing the flour and water together.
04 - Continue filling, rolling, and sealing the remaining wrappers until all 12 egg rolls are assembled.
05 - Pour vegetable oil into a deep fryer or heavy-bottomed skillet to a depth of about 1½ inches. Heat the oil to 350°F.
06 - Carefully lower the egg rolls into the hot oil in small batches of 3 to 4. Fry for 2 to 3 minutes, turning occasionally, until all sides are evenly golden brown and crisp.
07 - Using a slotted spoon, transfer the fried egg rolls to a plate lined with paper towels to drain off any excess oil.
08 - Dust the warm egg rolls generously with powdered sugar and serve alongside fresh berries or drizzle with chocolate or caramel sauce as desired.
# Helpful Hints:
01 -
- The contrast between the shatteringly crisp shell and the warm velvet cheesecake center is the kind of textural magic that makes people close their eyes when they bite in.
- You probably already have everything you need in your kitchen right now, and the whole thing comes together faster than waiting in line at a food truck.
02 -
- If the oil temperature drops below 170 degrees Celsius the wrappers absorb grease like sponges and you end up with something soggy and sad instead of shatteringly crisp.
- Overfilling is the number one cause of blowouts, and trust me when I say cleaning exploded cheesecake filling out of hot oil is a deeply unpleasant experience.
03 -
- Test your oil temperature with a small piece of wrapper before committing a whole egg roll, because oil that is too hot burns the outside before the filling warms through and oil that is too cool leaves everything greasy.
- Work with slightly chilled filling because it holds its shape better during rolling and is less likely to squish out the sides when you seal the wrapper.