Cheesecake Egg Rolls Dessert (Printer-Friendly)
Creamy cheesecake stuffed in crispy egg roll shells, fried golden and dusted with powdered sugar.
# What You'll Need:
→ Cheesecake Filling
01 - 8 ounces 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 cream cheese, granulated sugar, egg yolk, vanilla extract, and lemon zest together until the mixture is completely smooth and creamy with no lumps remaining.
02 - Lay one egg roll wrapper flat on a clean surface with a corner pointing toward you. Spoon 1 to 2 tablespoons of the cheesecake filling near the corner closest to you.
03 - Fold the bottom corner up and over the filling, then fold in the left and right sides toward the center. Continue rolling tightly away from you. Seal the top corner with a paste made by mixing the flour and water together, pressing firmly to close.
04 - Continue filling, rolling, and sealing the remaining wrappers until all 12 egg rolls are assembled. Keep finished rolls seam-side down on a tray.
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 over medium-high heat.
06 - Carefully lower 3 to 4 egg rolls at a time into the hot oil. 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. Allow them to drain and cool slightly for 2 to 3 minutes.
08 - Dust the warm egg rolls generously with powdered sugar. Serve alongside fresh strawberries or berry compote, and drizzle with chocolate or caramel sauce as desired.
# Expert Advice:
01 -
- The contrast of shatteringly crisp shell against that warm, velvety cheesecake center is genuinely addictive and will disappear faster than you expect.
- They look impressively complicated but come together with almost no finesse, making you look like a kitchen genius at any gathering.
02 -
- Do not overfill these rolls or they will burst open in the oil and you will have a greasy, sad mess floating around your skillet.
- The oil temperature matters enormously: too low and they absorb grease like sponges, too high and the outside burns before the filling warms through.
03 -
- Set up a small assembly line with the filling, wrappers, sealing paste, and a tray so you can work quickly before the wrappers dry out and become uncooperative.
- Test the oil temperature with a tiny scrap of wrapper first: if it sizzles and floats immediately, you are ready to fry.