Description
Golden, crispy Strawberry Cheesecake Stuffed Eggrolls filled with creamy cheesecake and fresh strawberries, coated in cinnamon sugar for the ultimate easy dessert.
Ingredients
8 oz (225 g) cream cheese, softened
⅓ cup powdered sugar
1 tsp vanilla extract
1 tsp fresh lemon juice
1 cup fresh strawberries, finely diced
10 eggroll wrappers
1 tbsp all-purpose flour
2 tbsp water
Vegetable oil, for frying
½ cup granulated sugar
1 tsp ground cinnamon
Powdered sugar, for serving
Strawberry sauce, for serving
Whipped cream, for serving
Fresh strawberry slices, for garnish
Instructions
1. In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
2. Fold the finely diced strawberries gently into the cheesecake mixture.
3. Mix the flour and water together in a small bowl to create a sealing paste.
4. Lay an eggroll wrapper on a clean surface with one corner facing you and spoon about 2 tablespoons of filling into the center.
5. Fold the bottom corner over the filling, fold in the sides, roll tightly, and seal the edge with the flour paste. Repeat with the remaining wrappers.
6. Heat 2–3 inches of vegetable oil in a deep pot to 350°F (175°C).
7. Fry the eggrolls in batches for 2–3 minutes per side until golden brown and crispy.
8. Transfer to a paper towel-lined plate to drain excess oil.
9. Mix the granulated sugar and cinnamon together, then roll each warm eggroll in the mixture.
10. Dust with powdered sugar and serve warm with strawberry sauce, whipped cream, and fresh strawberry slices.
Notes
Use fully softened cream cheese for a smooth filling.
Pat diced strawberries dry to prevent excess moisture.
Do not overfill the wrappers to avoid leaks during frying.
Keep the oil at 350°F (175°C) for perfectly crispy eggrolls.
These can also be air-fried or baked for a lighter version.
Serve immediately for the crispiest texture.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Frying
- Cuisine: American