Strawberry Cheesecake Eggrolls - Crispy Outside, Creamy Inside!
Sweet and savory eggrolls filled with a creamy cheesecake filling and fresh strawberries.
Equipment
- Large skillet For frying the eggrolls
- Eggroll wrappers Store-bought are fine
- Mixing bowls For preparing the filling
Ingredients
Cheesecake Filling
- 8 oz Cream cheese Softened
- 1 cup Powdered sugar
- 1 tsp Vanilla extract
- 1 cup Heavy cream Whipped
Strawberry Mixture
- 1 pint Fresh strawberries Sliced
- 2 tbsp Sugar
- 12 Egg roll wrappers
- 1 cup Vegetable oil For frying
Instructions
- In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Gently fold in the whipped heavy cream until just incorporated.
- In a separate bowl, combine the sliced strawberries and sugar. Let sit for 10 minutes to allow the strawberries to release their juices.
- Spoon a generous amount of the cheesecake filling onto each egg roll wrapper. Top with a spoonful of the strawberry mixture.
- Fold the egg roll wrappers and seal the edges with water.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Carefully place the eggrolls in the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the eggrolls from the skillet and place them on a wire rack to drain excess oil. Serve warm and enjoy!
Notes
For a richer flavor, use mascarpone cheese instead of some of the cream cheese. You can also add a pinch of cinnamon to the cheesecake filling.