Description
Crispy, golden eggrolls filled with creamy cheesecake and sweet strawberry filling. A fun and delicious dessert or snack!
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon zest (optional, but highly recommended!)
- 1 pound fresh strawberries, hulled and diced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cornstarch
- 12 eggroll wrappers
- 1 large egg, beaten (for egg wash)
- Vegetable oil, for frying (about 3-4 cups)
- Powdered sugar
- Cinnamon sugar
Instructions
- Prepare the Strawberry Filling: In a medium saucepan, combine the diced strawberries, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring occasionally, until simmering. Whisk together cornstarch and 1 tablespoon cold water to make a slurry. Slowly pour the slurry into the simmering strawberry mixture, stirring constantly. Simmer for 3-5 minutes, or until thickened to a jam-like consistency. Cool completely.
- Make the Cheesecake Filling: Ensure cream cheese is softened. In a mixing bowl, cream together the softened cream cheese and 1/2 cup of granulated sugar until smooth. Add the 1/4 cup of sour cream and 1 teaspoon of vanilla extract and mix until well combined. Incorporate lemon zest (optional). Chill the filling for at least 30 minutes.
- Assemble the Eggrolls: Set up your workstation with eggroll wrappers, cooled strawberry filling, chilled cheesecake filling, beaten egg, and a clean work surface. Lay out an eggroll wrapper with one point facing you (diamond shape). Spoon about 1 tablespoon of cheesecake filling onto the center of the wrapper. Top with about 1 tablespoon of cooled strawberry filling. Fold the bottom corner up and over the filling, tucking it tightly. Fold in the left and right corners towards the center. Brush the top corner with the beaten egg wash. Roll the eggroll up tightly, pressing firmly to seal the edge. Repeat with remaining wrappers and fillings.
- Fry the Eggrolls: Pour about 3-4 cups of vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). Carefully place the eggrolls into the hot oil, being careful not to overcrowd the pot. Fry them in batches of 3-4 at a time to prevent the oil temperature from dropping too much. Fry the eggrolls for about 2-3 minutes per side, or until they are golden brown and crispy. Remove and drain on a wire rack lined with paper towels.
- Serve and Enjoy: While the eggrolls are still warm, you can dust them with powdered sugar or cinnamon sugar for an extra touch of sweetness and flavor. Serve immediately.
Notes
- Air Fryer Option: Preheat air fryer to 375°F (190°C). Brush eggrolls with a little oil and air fry for 8-10 minutes, flipping halfway through, until golden brown.
- Chocolate Drizzle: Drizzle melted chocolate over the finished eggrolls.
- Different Fruit Fillings: Experiment with blueberry, raspberry, or peach.
- Add Graham Cracker Crumbs: Mix crushed graham cracker crumbs into the cheesecake filling.
- Make Ahead: Assemble eggrolls and store in the refrigerator for up to 24 hours before frying.
- Freezing: Freeze assembled eggrolls before frying. Fry directly from frozen, adding a minute or two to the cooking time.
- Eggrolls Bursting: Avoid overfilling and monitor oil temperature.
- Eggrolls Not Crispy: Ensure oil is hot enough and fry in batches.
- Filling Leaking: Ensure eggroll is sealed properly.
- Prep Time: 30 minutes
- Cook Time: 20 minutes