Crispy Cheesecake Egg Rolls (Print View)

Creamy cheesecake stuffed inside crispy golden egg roll wrappers, fried until perfectly crunchy.

# What You'll Need:

→ Cheesecake Filling

01 - 8 oz cream cheese, softened to room temperature
02 - 1/4 cup granulated sugar
03 - 1 tsp pure vanilla extract
04 - 1 large egg yolk
05 - 1/4 tsp kosher salt

→ Egg Rolls

06 - 12 egg roll wrappers
07 - Vegetable oil, for frying (approximately 2 inches depth)

→ Optional Garnishes

08 - Powdered sugar, for dusting
09 - 1/2 cup chocolate sauce or strawberry sauce, for dipping

# How to Make:

01 - In a mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, egg yolk, and salt. Beat with an electric mixer or whisk until the mixture is completely smooth and creamy with no lumps remaining.
02 - Lay one egg roll wrapper flat on a clean work surface with one corner pointing toward you. Place approximately 1 1/2 tablespoons of the cheesecake filling in the center of the wrapper.
03 - Fold the bottom corner up and over the filling. Fold the left and right sides inward toward the center. Continue rolling tightly away from you. Lightly brush the top corner with water and press firmly to seal the edge. Repeat with all remaining wrappers and filling.
04 - Pour vegetable oil into a deep pan or heavy-bottomed pot to a depth of 2 inches. Heat over medium-high heat until the oil reaches 350°F. Use a candy or frying thermometer to monitor the temperature.
05 - Carefully lower the egg rolls into the hot oil in small batches of 3 to 4 at a time, turning occasionally. Fry for 2 to 3 minutes per batch until the wrappers are golden brown and crisp all over. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
06 - Allow the egg rolls to cool slightly, then dust generously with powdered sugar. Serve warm alongside chocolate sauce or strawberry sauce for dipping.

# Expert Suggestions:

01 -
  • The contrast between the crackling wrapper and the silky cheesecake center is genuinely addictive, and you will find yourself eating three before the rest even cool down.
  • They look wildly impressive on a party platter but come together with almost no effort, which is the best kind of recipe magic.
02 -
  • Do not overfill the wrappers because the filling expands slightly as it heats, and a burst roll in hot oil makes a mess you will not soon forget.
  • Seal every edge thoroughly with water because even a small gap will let the filling seep out during frying and cause the oil to splatter.
  • If you want a lighter version, bake them at 200 degrees Celsius for 15 to 18 minutes, brushing the wrappers lightly with oil first to help them crisp.
03 -
  • Chill the assembled rolls for fifteen minutes in the refrigerator before frying because firm cold filling holds its shape better and produces a cleaner, more defined center.
  • Double the recipe and freeze half of the assembled, unfried rolls in a single layer on a baking sheet before transferring to a bag, then fry them straight from frozen whenever the craving hits.

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