Cheesecake Strawberry Eggrolls

Crispy, golden, and stuffed with creamy cheesecake filling and juicy strawberries — these dessert eggrolls make the perfect sweet treat for parties, cravings, or a fun weekend baking project.

Why You’ll Love This Recipe

• Extra crispy outside, creamy inside
• Uses simple ingredients
• Perfect for parties or snacking
• Easy to customize with other fruits
• Ready in under 30 minutes

Ingredients

For the Filling

• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup diced fresh strawberries
• 1 tbsp sugar (to toss with strawberries)

For Assembly

• 10–12 eggroll wrappers
• 1 beaten egg (for sealing)
• Oil for frying

Optional Topping

• Powdered sugar
• Melted chocolate or strawberry sauce

Instructions

1. Prepare the Strawberry Filling

• Toss the diced strawberries with 1 tbsp sugar and set aside.
• In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
• Fold in the sweetened strawberries gently.

2. Fill the Eggrolls

• Place an eggroll wrapper on a flat surface with a corner facing you (diamond shape).
• Add 2–3 tbsp of filling near the bottom point.
• Fold the bottom corner over the filling, then fold in the sides.
• Roll tightly and seal the top corner with a little beaten egg.
• Repeat with all wrappers.

3. Fry the Eggrolls

• Heat oil in a pan over medium heat until hot (about 350°F/175°C).
• Fry eggrolls in batches, turning as needed, until golden and crispy — 2–3 minutes.
• Remove and place on paper towels to drain.

4. Serve

• Dust with powdered sugar OR drizzle with chocolate or strawberry sauce.
• Serve warm for the best texture.

You Must Know

• Make sure wrappers are tightly sealed or filling may leak out.
• Fresh strawberries prevent excessive moisture — avoid frozen unless thawed and well-drained.
• Frying too hot will brown the outside before the center warms.

Pro Tips

• Chill the cream cheese filling for 15 minutes to help it thicken.
• For extra crispiness, fry twice — a quick second fry makes them super crunchy.
• Air fryer option: spray lightly with oil and cook at 380°F (195°C) for 6–8 minutes, flipping halfway.

Ingredient Substitutions

• Strawberries: Raspberries, blueberries, or mixed berries
• Cream cheese: Mascarpone for extra richness
• Eggroll wrappers: Large wonton wrappers (use 2 per roll)

Serving Suggestions

• Serve with vanilla ice cream
• Dip in chocolate ganache
• Dust with cinnamon sugar for a churro-like twist

Storage Tips

• Best eaten fresh, but you can refrigerate leftover eggrolls for up to 2 days.
• Reheat in the air fryer at 350°F (175°C) for 3–4 minutes to crisp back up.
• Do not store with toppings — add sauces only when serving.

Frequently Asked Questions

→ Can I bake them instead of frying?
Yes — bake at 400°F (200°C) for 12–15 minutes, brushing with butter or oil.

→ Why is my filling too runny?
Strawberries may have too much moisture. Pat them dry before mixing.

→ Can I freeze them?
Yes — freeze un-fried rolls and fry straight from frozen (add 1–2 minutes).

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