Description
Crispy, golden eggrolls stuffed with a creamy strawberry cheesecake filling and fresh strawberries. These bite-sized treats are perfect for dessert or a party snack. Serve them warm with powdered sugar or a drizzle of chocolate sauce for extra decadence!
Ingredients
Units
Scale
For the Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup diced fresh strawberries
For the Eggrolls:
- 10 eggroll wrappers
- 1 small bowl of water (for sealing)
- Vegetable oil (for frying)
For Garnish (optional):
- Powdered sugar
- Chocolate sauce or strawberry sauce
Instructions
- Prepare the Cheesecake Filling:
In a mixing bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth. Gently fold in the diced strawberries. Set aside. - Assemble the Eggrolls:
Lay an eggroll wrapper on a clean surface in a diamond shape. Add about 2 tablespoons of filling to the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the top edge with water. Repeat with the remaining wrappers and filling. - Fry the Eggrolls:
Heat vegetable oil in a deep pan or skillet to 350°F (175°C). Fry the eggrolls in small batches for 2-3 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels. - Garnish and Serve:
Sprinkle with powdered sugar or drizzle with chocolate or strawberry sauce. Serve warm for the best flavor.
Notes
- For a lighter version, bake the eggrolls at 375°F (190°C) for 12-15 minutes, flipping halfway through.
- You can substitute fresh strawberries with frozen ones, but be sure to thaw and drain them well.