Cheesecake Egg Rolls
Cheesecake egg rolls are crispy, golden-fried pastries filled with a smooth, sweet cream cheese filling, then rolled in cinnamon sugar. They're perfect served warm with toppings like caramel, chocolate, or fresh fruit.
Ingredients
For the Filling
- 8 ounces cream cheese softened
- 3½ tablespoons granulated sugar
- ½ teaspoon freshly squeezed lemon juice
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
For Assembly
- 8 egg roll wrappers
- Water for sealing wrappers
For Coating and Frying
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- Vegetable oil for frying
For Serving (Optional)
- Caramel sauce
- Chocolate sauce
- Chopped fresh strawberries
- Powdered sugar
Instructions
- Heat 2 inches of vegetable oil in a deep skillet to 375°F, using a thermometer for accuracy.
- Beat cream cheese, sugar, lemon juice, vanilla, and salt in a stand mixer until smooth. Scrape down the bowl.
- Place 2 tbsp filling in the center of a wrapper. Fold the bottom corner over, tuck in the sides, and roll tightly. Seal with water. Repeat.
- Stir together 1 cup sugar and 2 tbsp cinnamon in a small bowl. Set aside.
- Fry 4 rolls at a time for 2 minutes at 375°F, turning until golden. Drain on paper towels. Repeat.
- Roll warm egg rolls in the cinnamon sugar to coat evenly.
- Serve warm with caramel, chocolate sauce, powdered sugar, or fresh berries.