Crispy Cheesecake Egg Rolls (Printable Version)
Creamy cheesecake filled crispy golden egg rolls, a sweet fried party snack.
# 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 depth)
→ Optional Garnishes
08 - Powdered sugar, for dusting
09 - 1/2 cup chocolate sauce or strawberry sauce, for dipping
# Directions:
01 - In a mixing bowl, beat the softened cream cheese, granulated sugar, vanilla extract, egg yolk, and salt together using 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 1 1/2 tablespoons of the cheesecake filling in the center of the wrapper.
03 - Fold the bottom corner up and over the filling, then fold both side corners inward toward the center. Roll tightly toward the top corner, sealing the final edge with a light brush of water. Repeat with all remaining wrappers and filling.
04 - Pour vegetable oil to a depth of 2 inches into a deep heavy-bottomed pan or fryer. Heat over medium-high heat until the oil reaches 350°F. Use a thermometer to monitor the temperature.
05 - Carefully lower the egg rolls into the hot oil in batches of 3 to 4, turning occasionally, until all sides are golden brown and crispy, approximately 2 to 3 minutes per batch. Transfer each batch to a paper towel-lined plate to drain excess oil.
06 - Dust the warm egg rolls generously with powdered sugar and serve immediately with chocolate sauce or strawberry sauce on the side for dipping.
# Expert Tips:
01 -
- That impossible contrast of crispy shell and warm cheesecake center will make people think you spent hours on something that takes thirty minutes flat.
- They are ridiculously fun to eat with your hands, which makes them the first thing to disappear at any gathering.
02 -
- Overfilling is the number one cause of blowouts during frying so be disciplined with that tablespoon measure.
- The oil temperature drops every time you add a new batch so wait thirty seconds between rounds for it to recover.
03 -
- Seal every roll with a proper water dab along the final flap because an unsealed roll will unwrap itself the moment it hits the oil.
- Use a slotted spoon or tongs with silicone tips since metal tongs can puncture the delicate wrapper before it has a chance to firm up.