Description
Delicious crispy egg rolls filled with creamy cheesecake and served with a sweet berry sauce.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 tsp vanilla extract
- ½ cup (120 ml) heavy cream (whipped to soft peaks)
- 12 egg roll wrappers
- 1 egg (beaten, for sealing)
- Oil for frying (vegetable or canola)
- Granulated sugar (for coating)
- 1 ½ cups mixed berries (raspberries, strawberries, or blueberries)
- ¼ cup (50 g) sugar
- 1 tsp lemon juice
- 2 tsp cornstarch + 2 tbsp water (slurry)
- Powdered sugar (for garnish)
Instructions
- Beat cream cheese, sugar, and vanilla until smooth.
- Fold in whipped cream to make the filling light and creamy.
- Chill in the fridge while you prepare the wrappers.
- Lay an egg roll wrapper on a clean surface in a diamond shape.
- Place 2–3 tbsp of cheesecake filling in the center.
- Fold the bottom corner up, fold in the sides, then roll tightly.
- Brush edges with beaten egg to seal. Repeat with all wrappers.
- Heat oil in a deep pan to 350°F (175°C).
- Fry egg rolls in batches until golden brown, about 2–3 minutes per side.
- Drain on paper towels and immediately roll in granulated sugar.
- In a saucepan, combine berries, sugar, and lemon juice. Cook over medium heat until berries release their juices.
- Stir in cornstarch slurry and cook until thickened. Remove from heat and cool slightly.
- Plate the egg rolls, dust with powdered sugar, and spoon berry sauce over the top.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- Feel free to use any combination of berries for the sauce.
- These egg rolls are best served fresh but can be stored in the fridge for a day.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg