Description
These Cheesecake Egg Rolls are a crispy, delightful dessert combining smooth, creamy cheesecake filling wrapped in golden, crunchy egg roll wrappers. Coated in cinnamon sugar and optionally served with caramel or chocolate sauce, they make a perfect indulgent treat party appetizer or a fun twist on classic cheesecake.
Ingredients
Scale
Filling
- 227 g cream cheese, softened
- 45 g granulated sugar
- 2.5 ml lemon juice
- 2.5 ml pure vanilla extract
- 1.25 ml fine sea salt
Wrappers
- 8 egg roll wrappers
- Water, for sealing wrappers
Topping
- 200 g granulated sugar
- 16 g ground cinnamon
Frying
- Vegetable oil, for deep frying (enough to fill a pot to 5 cm depth)
Serving (optional)
- Caramel sauce, as desired
- Chocolate sauce, as desired
- Chopped strawberries, as desired
- Powdered sugar, as desired
Instructions
- Prepare the Cinnamon Sugar: Combine 200 g granulated sugar and 16 g ground cinnamon in a small bowl and whisk thoroughly until the mixture is uniform in color and texture. Set aside for coating the fried egg rolls later.
- Make the Cheesecake Filling: In the bowl of a stand mixer fitted with a paddle attachment, blend 227 g softened cream cheese, 45 g granulated sugar, 2.5 ml lemon juice, 2.5 ml vanilla extract, and 1.25 ml fine sea salt on high speed for 1–2 minutes. Stop occasionally to scrape down the sides until the mixture becomes smooth and creamy without lumps.
- Assemble the Egg Rolls: Lay out one egg roll wrapper on your work surface in a diamond shape. Spoon about 30 ml of the cheesecake filling onto the center of the wrapper. Fold the bottom corner up over the filling, then fold the left and right corners towards the center to form an envelope shape. Moisten the top corner with a bit of water and roll tightly to seal the edges. Repeat this process with all 8 wrappers and the filling.
- Heat the Oil: Pour vegetable oil into a large stockpot to about 5 cm depth. Heat the oil over medium heat until it reaches approximately 190°C (375°F), suitable for deep frying.
- Fry the Egg Rolls: Carefully add four assembled egg rolls at a time into the hot oil. Fry them for about 2 minutes or until they turn golden brown and crisp, turning occasionally to ensure even frying. Remove the egg rolls with a slotted spoon and place them on a paper towel–lined plate to drain excess oil. Repeat this step with the remaining egg rolls.
- Coat with Cinnamon Sugar: While still warm, roll each fried egg roll in the cinnamon sugar mixture until evenly coated, ensuring a sweet and flavorful crust.
- Serve: Serve the cheesecake egg rolls immediately for optimal crispness. Optionally, accompany with caramel sauce, chocolate sauce, chopped fresh strawberries, or a light dusting of powdered sugar to enhance the dessert experience.
Notes
- Be sure the cream cheese is fully softened to ensure a smooth filling without lumps.
- Frying oil temperature is crucial; use a thermometer to keep the oil steady at 190°C to avoid greasy or burnt egg rolls.
- The egg rolls are best eaten immediately after frying and coating as they lose crispness if left to sit.
- Feel free to experiment with different dipping sauces like berry compote or whipped cream.
