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Cheesecake Egg Rolls

Deliciously crispy on the outside and creamy on the inside, these cheesecake egg rolls are a fun twist on traditional cheesecake, perfect for parties or a sweet treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 7 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 8 ounces Cream cheese, softened Make sure it's at room temperature for easy mixing.
  • 1/2 cup Granulated sugar
  • 1 teaspoon Lemon juice
  • 1 teaspoon Vanilla extract
  • a small pinch Salt
Egg Roll Assembly
  • 14 to 16 Egg roll wrappers Keep covered with a damp towel while working.
  • 2 tablespoons Water For sealing the wrappers.
Cinnamon Sugar Coating
  • 1/2 cup Granulated sugar For coating.
  • 1 tablespoon Ground cinnamon
Frying
  • 4 cups Vegetable or canola oil For frying.
Optional Toppings
  • Caramel sauce, chocolate sauce, or fresh berries Serve as toppings.

Method
 

Preparation of Filling
  1. Start with cream cheese at room temperature for about 30 minutes. Add cream cheese, sugar, lemon juice, vanilla, and salt to a mixing bowl. Beat on medium-high speed for about two minutes until smooth and creamy.
Rolling and Sealing Egg Rolls
  1. Lay an egg roll wrapper flat with a corner pointing towards you. Spoon about two tablespoons of the cheesecake filling onto the center. Fold the bottom corner over the filling, then fold in the left and right corners. Moisten the top edge with water, then roll tightly to seal.
Frying
  1. Heat two inches of oil in a deep pot to 350-375°F. Carefully fry three or four egg rolls at a time for about two minutes until golden brown. Remove and drain on paper towels.
Coating and Serving
  1. While warm, mix cinnamon and sugar in a shallow bowl. Roll each fried egg roll in the mixture until evenly coated. Serve warm with optional toppings.

Notes

Ensure cream cheese is at true room temperature, monitor oil temperature closely, and don't overfill wrappers for best results.