Crispy Cheesecake Egg Rolls (Printer-friendly)
Creamy cheesecake wrapped in crispy golden egg roll wrappers, fried until perfectly crunchy and dusted with sugar.
# 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 (about 2 inches deep in pan)
→ Optional Garnishes
08 - Powdered sugar, for dusting
09 - 1/2 cup chocolate sauce or strawberry sauce, for dipping
# Directions:
01 - In a mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, egg yolk, and salt. Beat with 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. Fold both side corners inward toward the center. Continue rolling tightly away from you. Dab a small amount of water along the top corner to seal the edge shut. Repeat with all remaining wrappers and filling.
04 - Pour vegetable oil into a deep pan or heavy-bottomed pot to a depth of 2 inches. Heat over medium-high heat until the oil reaches 350°F. Use a thermometer to monitor the temperature for consistent results.
05 - Carefully lower the egg rolls into the hot oil in small batches of 3 to 4 at a time. Fry for 2 to 3 minutes, turning occasionally, until all sides are uniformly golden brown and crisp. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
06 - Dust the warm egg rolls generously with powdered sugar. Arrange on a serving platter alongside bowls of chocolate sauce or strawberry sauce for dipping. Serve immediately while still warm and crispy.
# Expert Advice:
01 -
- The contrast of shatteringly crisp wrapper against warm, creamy cheesecake filling is the kind of texture combo that makes people close their eyes when they bite in.
- They come together in about half an hour with ingredients you probably already have, which means no special grocery run when the sweet tooth strikes.
02 -
- If your oil is not hot enough the wrappers absorb grease and turn soggy instead of crisp, so invest in a thermometer if you do not own one already.
- Do not overfill the wrappers or they will burst open in the oil and create a mess you will be scrubbing off your stove for days.
03 -
- Place the assembled rolls seam side down while you finish the rest so they do not unroll themselves before hitting the oil.
- A plastic bag with the corner snipped off makes a tidy piping tool for filling the wrappers quickly and without mess.