Crispy Cheesecake Egg Rolls (Printable)

Creamy cheesecake wrapped in crispy golden egg roll wrappers, fried until perfectly crunchy and dusted with powdered sugar.

# What You 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 It:

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 in a diamond orientation. 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. Dab a small amount of water along the top corner to seal the edge. Repeat with the remaining wrappers and filling.
04 - Pour vegetable oil into a deep pan or heavy-bottomed pot to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F. Use a candy or deep-fry thermometer to monitor the temperature.
05 - Carefully lower the egg rolls into the hot oil in batches of 3 to 4, avoiding overcrowding. Fry for 2 to 3 minutes per batch, turning occasionally, until the wrappers are golden brown and evenly crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
06 - Dust the warm egg rolls generously with powdered sugar. Serve immediately alongside chocolate or strawberry sauce for dipping.

# Expert Suggestions:

01 -
  • They come together in under 35 minutes from fridge to plate, which makes them dangerously easy for weeknight cravings.
  • The contrast of shatteringly crisp wrappers against that silky cheesecake center will ruin regular cheesecake for you in the best way.
02 -
  • If the filling is too soft to work with, chill it for fifteen minutes and it will firm up enough to scoop cleanly.
  • Do not overfill the wrappers or they will burst open during frying and make a greasy mess of your oil.
03 -
  • Lay your filled rolls seam side down on the tray before frying so they do not unroll in the oil.
  • The single biggest secret is making sure your cream cheese is fully softened before mixing, because cold lumps will never blend no matter how long you beat them.

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