Description
Strawberry Cheesecake Eggrolls are a crispy, creamy, and sweet dessert that’s perfect for any occasion. Creamy cheesecake filling blended with strawberry jam is wrapped in a crispy eggroll shell and fried to golden perfection. Serve them warm with extra dipping sauce for a decadent treat that everyone will love.
Ingredients
Cream cheese: 8 oz, softened
Powdered sugar: 1/4 cup
Vanilla extract: 1/2 tsp
Strawberry jam or preserves: 1/4 cup
Fresh strawberries: diced (optional)
Eggroll wrappers: 10-12
Water or egg wash (1 egg whisked with water)
Vegetable oil: for frying
Powdered sugar: for dusting (optional)
Extra strawberry jam or chocolate sauce: for dipping (optional)
Instructions
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the strawberry jam and diced fresh strawberries (if using) to create a swirled filling.
Place one eggroll wrapper on a clean surface, positioning it like a diamond.
Spoon about 1 to 2 tablespoons of the filling into the center of the wrapper.
Fold the bottom corner up over the filling, then fold in the two side corners. Roll up tightly to form a log, sealing the top corner with a bit of water or egg wash.
Repeat the process with the remaining wrappers and filling.
Heat 1 to 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
Fry the eggrolls in batches for 2 to 3 minutes per side, or until golden brown and crispy.
Remove the eggrolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Dust the warm eggrolls with powdered sugar if desired. Serve with extra strawberry jam or chocolate sauce for dipping.
Notes
Make sure the cream cheese is fully softened for a smooth filling.
Do not overfill the wrappers to avoid leaking during frying.
Fry in small batches to maintain oil temperature and even cooking.
These eggrolls are best served warm, but leftovers can be stored in the fridge and reheated in the oven for a few minutes to restore crispiness.