Crispy Cheesecake Egg Rolls (Printable)
Creamy cheesecake wrapped in crispy golden egg roll shells — a sweet party-ready treat.
# What You’ll Need:
→ Cheesecake Filling
01 - 8 oz (1 package) cream cheese, softened to room temperature
02 - 1/4 cup granulated sugar
03 - 1 large egg yolk
04 - 1 tsp pure vanilla extract
05 - Zest of 1 lemon (optional)
→ Egg Rolls
06 - 12 egg roll wrappers
07 - 2 tbsp all-purpose flour
08 - 2 tbsp water (for sealing paste)
09 - Vegetable oil, for frying (approximately 3 cups)
→ Topping & Serving
10 - Powdered sugar, for dusting
11 - Fresh strawberries or berry compote (optional)
12 - Chocolate or caramel sauce (optional)
# How To Make It:
01 - In a mixing bowl, beat the softened cream cheese, granulated sugar, egg yolk, vanilla extract, and lemon zest using an electric mixer or whisk until the mixture is smooth, creamy, and free of lumps.
02 - Lay one egg roll wrapper flat on a clean surface with one corner pointing toward you. Spoon 1 to 2 tablespoons of the cheesecake filling onto the wrapper, placing it near the corner closest to you.
03 - Fold the bottom corner up and over the filling. Fold in both side corners toward the center. Roll the wrapper tightly away from you. Seal the top corner with a small dab of the flour-and-water paste to hold the roll closed.
04 - Continue filling, rolling, and sealing the remaining wrappers until all 12 egg rolls are assembled. Keep completed rolls seam-side down on a sheet pan lined with parchment paper.
05 - Pour vegetable oil into a deep fryer or heavy-bottomed skillet to a depth of about 1 1/2 inches. Heat the oil to 350°F (180°C), using a thermometer to monitor the temperature.
06 - Carefully lower 3 to 4 egg rolls at a time into the hot oil. Fry for 2 to 3 minutes, turning occasionally, until the wrappers are golden brown and crispy on all sides.
07 - Using a slotted spoon, transfer the fried egg rolls to a plate lined with paper towels. Let them drain for 1 to 2 minutes to remove excess oil.
08 - Dust the warm egg rolls generously with powdered sugar. Serve immediately alongside fresh strawberries or berry compote, and drizzle with chocolate or caramel sauce if desired.
# Expert Tips:
01 -
- You get all the indulgence of cheesecake without waiting hours for it to set in the fridge.
- The contrast of a shatteringly crisp shell against velvety filling is the kind of thing people will beg you to make again.
02 -
- If your oil is not hot enough the wrappers absorb grease and turn limp instead of shattering when you bite in.
- Overfilling is the number one cause of blowouts so resist the urge to stuff more than one and a half tablespoons per roll.
03 -
- Test your oil with a small scrap of wrapper first and it should sizzle vigorously within seconds.
- A piping bag makes filling the wrappers faster and neater than using a spoon.