Oh my goodness, you have to try these strawberry cheesecake egg rolls! I still remember the first time I served them at my niece’s birthday party – they disappeared faster than the balloons popped! Imagine all the creamy, dreamy goodness of cheesecake filling with fresh strawberries, wrapped up in a crispy golden shell and dusted with powdered sugar. It’s like your favorite diner dessert got a fun, handheld makeover.
What I love most (besides how ridiculously easy they are) is that perfect contrast – the crunch when you bite in, then that smooth, sweet filling just melts in your mouth. Trust me, once you make these, they’ll become your go-to party trick. My friends now demand them at every gathering, and I don’t blame them one bit!
Why You’ll Love These Strawberry Cheesecake Egg Rolls
Let me tell you why these little crispy sweet egg roll wonders are about to become your new obsession:
- Crazy easy – Seriously, if you can spread cream cheese and roll a wrapper, you’ve got this. My 10-year-old niece helps me make them!
- Party magic – They disappear faster than you can say “finger food dessert.” I always make double batches because people hover near the kitchen waiting.
- That perfect crunch – When fried just right, that golden shell gives way to creamy cheesecake filling in the most satisfying way.
- Endless variations – Swap strawberries for blueberries, drizzle with chocolate, or dust with powdered sugar – they’re like little edible canvases!
Honestly? The hardest part is not eating them all yourself before your guests arrive. Not that I’d know anything about that… *cough*
Ingredients for Strawberry Cheesecake Egg Rolls
Gather these simple ingredients – I promise you probably have most in your kitchen already! The magic happens when they all come together:
- 8 egg roll wrappers – Find them in the refrigerated produce section near the tofu. They dry out fast, so keep them covered with a damp towel!
- 1 cup cream cheese, softened – Leave it out for 30 minutes. No shortcuts here – cold cream cheese will tear your wrappers.
- 1/3 cup granulated sugar – Just enough sweetness to make the strawberries pop without being cloying.
- 1/2 tsp vanilla extract – The secret background note that makes it taste like real cheesecake.
- 1/2 cup chopped strawberries – Small dice is key – big chunks will poke through the wrappers when frying.
- 1 egg – Just for sealing – beat it with a splash of water to make your egg wash.
- Powdered sugar – For that snowy finish that makes everyone’s eyes light up.
- Oil for frying – I use vegetable, but canola works too – just need enough for 2-inch depth in your pan.
Equipment Needed
No fancy gadgets needed here – just a few basics from your kitchen:
- Heavy pot or deep fryer – My trusty Dutch oven works perfectly for this
- Candy thermometer – Crucial for keeping that oil at the golden 350°F
- Mixing bowl – Any medium-sized bowl will do for the filling
- Slotted spoon – For safely lifting those golden beauties out of the oil
That’s it! Now let’s get rolling (pun totally intended).
How to Make Strawberry Cheesecake Egg Rolls
Okay, here’s where the real magic happens! Don’t let the frying part intimidate you – I’ll walk you through each step so your egg rolls turn out perfectly crispy outside and lusciously creamy inside. Just follow these simple steps and you’ll be snacking on these beauties in no time!
Step 1: Prepare the Filling
First, grab your softened cream cheese – this is crucial! If it’s still cold, you’ll end up with lumpy filling that’s impossible to spread. Mix it with the sugar and vanilla in a bowl until completely smooth. I like to use a rubber spatula for this – it really scrapes the sides well. Then gently fold in those chopped strawberries. Pro tip: pat your berries dry with a paper towel first so they don’t make the filling watery!
Step 2: Assemble the Egg Rolls
Lay out your egg roll wrappers like little diamonds (that’s the easiest way to roll them). Spoon about 2 tablespoons of filling across the center – resist the urge to overfill or they’ll burst in the oil! Fold the bottom corner up over the filling, then fold in the sides before rolling tightly upwards. Brush the top corner with egg wash to seal it shut – this keeps all that creamy goodness inside where it belongs.
Step 3: Fry to Perfection
Heat your oil to 350°F – this temp is KEY. Too low and they’ll be greasy; too high and they’ll burn before the filling warms through. Carefully lower in 2-3 egg rolls at a time (don’t crowd them!) and fry for about 2 minutes per side until they’re golden brown and gorgeous. Transfer to paper towels to drain – this keeps them crispy. Now try not to eat them all before your guests arrive!
Tips for Perfect Strawberry Cheesecake Egg Rolls
After making these more times than I can count (okay fine, I lost count after the third batch last weekend), I’ve learned all the little tricks:
- Oil thermometer is your best friend – That 350°F sweet spot makes all the difference between crispy and soggy. I keep mine clipped to the pot the whole time.
- Don’t rush the cooling – Let them sit for 5 minutes after frying. I know it’s hard, but that filling gets lava-hot! The texture sets perfectly this way.
- Work in batches – Overcrowding drops the oil temp fast. Four at a time max in my Dutch oven keeps everything golden and crisp.
- Pat your berries dry – A quick blot with paper towels prevents watery filling that can make wrappers soggy.
Follow these and you’ll get that perfect crunch every single time – promise! *chef’s kiss*
Serving Suggestions
Oh, the fun part! These strawberry cheesecake egg rolls are like little canvases just begging for your creative touches. My absolute favorite way is a snowy dusting of powdered sugar – it melts slightly on the warm rolls for this magical sweet crust. For parties, I arrange them on a platter with extra fresh berries and let guests drizzle their own warm chocolate sauce (just microwave some chocolate chips with a splash of cream). Pro tip: serve them slightly warm – that contrast of crisp wrapper against the melty cheesecake filling will make everyone think you’re a dessert genius!
Storage & Reheating
Now, I’ll be honest – these strawberry cheesecake egg rolls rarely last long enough to store! But if you do have leftovers (miraculously), pop them in an airtight container at room temperature for up to 2 days. When you’re ready for round two, skip the microwave – it’ll make them soggy. Instead, reheat in a 350°F oven for 5-7 minutes to bring back that perfect crispiness. The filling gets all warm and gooey again – almost like fresh! Just don’t blame me if they disappear even faster the second time around.
Nutritional Information
Here’s the scoop on what you’re biting into (because let’s be real – we all sneak a peek at nutrition facts sometimes!): Each roll has about 230 calories with a nice balance of sweet and creamy. Remember, these are estimates – your actual numbers might dance around a bit depending on your exact ingredients and how much powdered sugar you go wild with! *wink*
FAQs About Strawberry Cheesecake Egg Rolls
Can I bake these instead of frying?
Absolutely! While frying gives that perfect crunch, you can bake at 400°F for 12-15 minutes. Brush with melted butter first for extra browning. They won’t be quite as crispy, but still delicious!
What other fruits work well in the filling?
Oh, get creative! Blueberries, raspberries, or even diced peaches all shine. For something tropical, try mango or pineapple (just pat them extra dry). My friend swears by blackberry-lemon zest combo!
How do I keep the egg rolls from bursting while frying?
Three golden rules: 1) Don’t overfill (2 tablespoons max!) 2) Seal tightly with egg wash 3) Keep oil at steady 350°F. If you see bubbles forming while frying, that’s normal – just flip gently!
Can I make these ahead for a party?
You bet! Assemble (but don’t fry) up to 4 hours ahead. Keep them covered with a damp towel in the fridge. Fry just before serving – that first crispy bite is worth the wait!
Share Your Experience
Did you make these strawberry cheesecake egg rolls? I’d love to hear how they turned out! Leave a comment below or tag me on Instagram – seeing your creations makes my day!
Print8 Irresistible Strawberry Cheesecake Egg Rolls You’ll Crave
A crispy and creamy dessert featuring cheesecake and strawberries wrapped in egg roll wrappers, fried to perfection.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 rolls 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 egg roll wrappers
- 1 cup cream cheese, softened
- 1/3 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/2 cup strawberries, chopped (plus extra for garnish)
- 1 egg (for sealing the wrappers)
- Powdered sugar (for dusting)
- Oil for frying (vegetable or canola)
Instructions
- Mix cream cheese, sugar, and vanilla until smooth.
- Place a spoonful of filling on each wrapper, add chopped strawberries, and roll tightly, sealing with egg wash.
- Heat oil to 350°F and fry egg rolls for 2 minutes per side until golden and crispy.
- Drain on paper towels and let cool slightly.
- Dust with powdered sugar and serve with extra berries or chocolate drizzle.
Notes
- Ensure the oil is hot enough to prevent sogginess.
- Do not overfill the wrappers to avoid bursting.
- Let cool slightly before serving for the best texture.
Nutrition
- Serving Size: 1 roll
- Calories: 230
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg