Cheesecake Egg Rolls
Indulge in these Cheesecake Egg Rolls, featuring a crispy exterior and a creamy cheesecake filling, perfect for any dessert lover.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 egg rolls 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese
- 3 ½ Tbs sugar
- ½ tsp lemon juice
- ½ tsp vanilla
- ¼ tsp salt
- Egg roll wrappers
- Water for brushing wrappers
- 1 cup sugar (for rolling)
- 2 Tbs cinnamon
- Oil for frying
- Caramel, chocolate, chopped strawberries, powdered sugar (for serving)
Instructions
- Preheat 2 inches of oil in a large stockpot over medium heat to 375°F.
- In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon juice, vanilla, and salt. Beat on high speed for 1-2 minutes.
- Place an egg roll wrapper on your workspace with one corner facing you. Spoon about 2 tablespoons of the cheesecake filling into the center.
- Bring up the bottom corner over the filling, then fold the outer corners toward the center.
- Brush the top corner of the wrapper with water and roll up to seal the egg roll.
- In a small bowl, combine 1 cup of sugar and 2 tablespoons of cinnamon. Whisk to blend and set aside.
- Carefully place 4 egg rolls into the hot oil. Fry for 2 minutes or until golden brown.
- Once all egg rolls are cooked, roll them in the cinnamon-sugar mixture while they’re still warm.
- Serve your cheesecake egg rolls with toppings of your choice.
Notes
These egg rolls are best served fresh but can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 egg roll
- Calories: 230
- Sugar: 8g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
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