Discover this irresistible recipe for Strawberry Cheesecake Stuffed Eggrolls Perfectly sweet treats that blend classic flavors in a crunchy wrap
Ingredients
Scale
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup strawberries, hulled and diced
1 tbsp lemon juice
10–12 eggroll wrappers
1 egg, beaten (for sealing)
Vegetable oil (for deep frying)
Whipped cream (optional)
Chocolate sauce or strawberry sauce for drizzling (optional)
Instructions
In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use an electric mixer for about 2-3 minutes until the mixture is smooth and creamy. Then gently fold in the diced strawberries and lemon juice. Set this mixture aside.
Grab your eggroll wrappers and lay them out on a clean surface. Keep the wrappers covered with a damp towel to prevent them from drying out. For each wrapper, place about 2 tablespoons of the cheesecake filling near one corner. Make sure not to overstuff; you want them to be able to seal tightly.
To roll the eggroll, fold the corner over the filling, then tuck in the sides, and continue to roll it up tightly. Brush the top corner with beaten egg to seal it completely. Repeat this process with all the wrappers.
In a large pot or deep skillet, heat vegetable oil over medium-high heat (about 350°F). Once the oil is hot, carefully place a few eggrolls at a time into the oil. Fry until golden brown and crispy, approximately 3-4 minutes, turning occasionally for even cooking.
Once fried, remove the eggrolls from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Let them cool slightly before serving.
