Cheesecake Egg Rolls Dessert (Print version)
Crispy fried egg rolls filled with creamy cheesecake, dusted with powdered sugar and served warm.
# What goes in:
→ Cheesecake Filling
01 - 8 oz cream cheese, softened to room temperature
02 - 1/4 cup granulated sugar
03 - 1 large egg yolk
04 - 1 tsp pure vanilla extract
05 - Zest of 1 lemon (optional)
→ Egg Rolls
06 - 12 egg roll wrappers
07 - 2 tbsp all-purpose flour
08 - 2 tbsp water (for sealing)
09 - Vegetable oil, for frying
→ Topping & Serving
10 - Powdered sugar, for dusting
11 - Fresh strawberries or berry compote (optional)
12 - Chocolate or caramel sauce (optional)
# Cooking steps:
01 - In a mixing bowl, beat the cream cheese, granulated sugar, egg yolk, vanilla extract, and lemon zest until the mixture is smooth and creamy with no lumps remaining.
02 - Lay an egg roll wrapper flat on your work surface with one corner pointing toward you. Spoon 1 to 2 tablespoons of the cheesecake filling near the corner closest to you.
03 - Fold the bottom corner over the filling, then fold in both side corners toward the center. Roll tightly upward and seal the top edge with a paste made by mixing the flour and water together.
04 - Continue filling, rolling, and sealing the remaining egg roll wrappers until all the filling is used.
05 - Pour vegetable oil into a deep fryer or heavy-bottomed skillet and heat to 350°F.
06 - Carefully lower the egg rolls into the hot oil in small batches. Fry for 2 to 3 minutes, turning occasionally, until all sides are evenly golden brown.
07 - Using a slotted spoon, transfer the fried egg rolls to a plate lined with paper towels to drain any excess oil.
08 - Dust the warm egg rolls generously with powdered sugar and serve alongside fresh berries or drizzle with chocolate or caramel sauce as desired.
# Tips from flavorandfeast:
01 -
- That shatteringly crisp shell giving way to warm, velvety cheesecake filling is the kind of textural magic that makes people close their eyes on the first bite.
- They take barely half an hour from start to finish, which means you can satisfy a late night sweet tooth without planning ahead.
02 -
- Do not overfill the wrappers or the filling will burst out during frying and create a messy, smoky situation that will set off every alarm in your house, as I learned the hard way on a Tuesday night.
- The oil temperature is everything: too hot and the outside burns before the filling warms through, too cool and the wrappers absorb oil like sponges and become heavy and greasy.
03 -
- Cover unused wrappers with a damp kitchen towel while you work because dried out wrappers crack and tear, turning your beautiful rolling session into a frustrating mess of torn dough.
- Dust with powdered sugar right before serving, not before, because the sugar melts into the hot surface and disappears if you do it too early.