Oh my gosh, you have to try these cheesecake egg rolls – they’re like little pockets of pure joy! Imagine biting through that crispy golden shell into creamy, dreamy cheesecake filling. I first made these for my niece’s birthday party last summer, and let me tell you, they disappeared faster than the kids could say “more please!” The best part? They come together in about 25 minutes flat. Whether you’re hosting game night or just craving something sweet, these handheld treats always steal the show. Trust me, once you’ve had cheesecake wrapped in a crunchy egg roll, there’s no going back to plain old slices!
Ingredients for Cheesecake Egg Rolls
Gather these simple ingredients and let’s make some magic happen! For the filling, you’ll need: 8 oz cream cheese (softened – this is crucial!), 1/4 cup granulated sugar, 1 tsp vanilla extract (the good stuff), and 1 egg yolk (lightly beaten). Then grab 8 egg roll wrappers (find them in the refrigerated section near the tofu), 1 cup vegetable oil for frying, and 1/4 cup powdered sugar for that snowy finish. Pro tip: let your cream cheese sit out for 30 minutes – it makes all the difference when mixing!
Essential Equipment
You’ll need just a few trusty tools: a medium mixing bowl, a sturdy whisk (or fork if you’re feeling rustic), a heavy-bottomed frying pan, a candy thermometer (don’t skip this – oil temperature is everything!), and paper towels for draining. Safety first – keep a lid nearby just in case, and never leave hot oil unattended!
How to Make Cheesecake Egg Rolls
Ready for the fun part? Let’s turn these simple ingredients into golden pockets of deliciousness! I’ll walk you through each step – trust me, it’s easier than you think.
Step 1: Prepare the Filling
First, grab that softened cream cheese (see? I told you letting it sit out was important!) and plop it into your mixing bowl. Add the sugar, vanilla, and that golden egg yolk. Now, mix it all together until it’s smooth as silk. But here’s the thing – don’t go crazy with the whisk! Overmixing can make the filling too runny, and we want it nice and thick to stay put in those wrappers.
Step 2: Assemble the Egg Rolls
Lay out an egg roll wrapper like a diamond in front of you. Spoon about a tablespoon of filling right in the center – and I mean just a tablespoon! Too much and you’ll have a cheesecake explosion on your hands (learned that the hard way). Fold the bottom corner up over the filling, tuck in the sides like you’re wrapping a present, then roll it up tight. Dip your finger in water and moisten the top corner to seal the deal – this is your edible glue!
Step 3: Fry to Perfection
Here’s where the magic happens! Heat your oil to 350°F – that candy thermometer is your best friend here. Too cold and they’ll soak up oil; too hot and they’ll burn before the filling gets warm. Gently place 2-3 egg rolls in at a time (don’t crowd the pan!) and fry for 2-3 minutes until they’re that perfect golden brown color. You’ll hear them sizzle happily when they’re ready. Transfer them to paper towels to drain – the crispiness will make you want to do a happy dance!
Tips for Perfect Cheesecake Egg Rolls
Want foolproof results every time? Here are my tried-and-true secrets! First, pop your filling in the fridge for 15 minutes – it makes rolling so much easier (no more messy fingers!). Keep that oil thermometer handy – 350°F is the sweet spot for crispy-but-not-greasy shells. And here’s my favorite trick: dust with powdered sugar right after frying while they’re still warm – it melts into the most heavenly glaze. Oh, and fry in small batches – overcrowding drops the oil temp fast!
Fun Twists on Cheesecake Egg Rolls
Once you’ve mastered the basic version, let’s get creative! My family goes nuts when I add mini chocolate chips to the filling – they make little melty pockets of joy. For a fruity spin, try swirling in raspberry jam or topping with strawberry compote after frying. And my personal favorite? Roll the finished egg rolls in cinnamon sugar while they’re still warm – it’s like cheesecake met churros and had the most delicious baby!
Serving and Storing Cheesecake Egg Rolls
Oh, you’ve gotta serve these beauties warm – that’s when the crispy shell shatters just right and the filling oozes like a dream! If you somehow have leftovers (rare in my house), stash them in an airtight container for up to 2 days. Here’s my trick for reviving that crunch: 2 minutes in a 375°F air fryer makes them taste fresh-fried all over again. Just don’t microwave them – that’s a soggy tragedy waiting to happen!
Nutritional Information
Just a quick heads up – these numbers are ballpark estimates since ingredients can vary. One cheesecake egg roll packs about 180 calories of pure happiness! Remember, portion sizes and brands can change the numbers, so take this as a friendly guideline rather than gospel truth.
FAQ About Cheesecake Egg Rolls
Can I bake these instead of frying? Absolutely! Brush them with melted butter and bake at 375°F for about 15 minutes until golden. They won’t get quite as crispy, but they’ll still be delicious – my cousin swears by this method!
Can I freeze cheesecake egg rolls? Yes, but do it before frying! Assemble them, then freeze in a single layer on a baking sheet before transferring to a freezer bag. When cravings hit, fry straight from frozen (just add an extra minute to the cooking time).
What’s the best dipping sauce? Oh, this is where the fun begins! Warm caramel sauce is heavenly, but raspberry puree adds a nice tart contrast. My weird-but-wonderful combo? A drizzle of honey and sprinkle of sea salt – trust me on this one!
Try This Recipe and Share Your Twist in the Comments!
Now it’s your turn – whip up these cheesecake egg rolls and tell me how you made them your own! Did you add a special ingredient? Try a fun dipping sauce? I can’t wait to hear your delicious ideas!
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Crispy Cheesecake Egg Rolls in Just 25 Minutes
- Total Time: 25 minutes
- Yield: 8 egg rolls 1x
- Diet: Vegetarian
Description
A delicious twist on classic cheesecake, wrapped in crispy egg roll wrappers and fried to perfection.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 8 egg roll wrappers
- 1 cup vegetable oil for frying
- 1/4 cup powdered sugar for dusting
Instructions
- In a bowl, mix cream cheese, sugar, vanilla, and egg yolk until smooth.
- Place 1 tbsp of filling in the center of each egg roll wrapper.
- Fold the sides inward and roll tightly, sealing the edge with water.
- Heat oil in a pan to 350°F (175°C).
- Fry egg rolls for 2-3 minutes until golden brown.
- Drain on paper towels and dust with powdered sugar.
Notes
- Serve warm for the best texture.
- Store leftovers in an airtight container for up to 2 days.
- For a crispier result, air-fry at 375°F (190°C) for 8-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
Keywords: cheesecake egg rolls, dessert, fried cheesecake, easy dessert