Description
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.
Ingredients
For the Filling
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8 oz cream cheese, softened
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1/3 cup powdered sugar
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1 tsp vanilla extract
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1 cup diced fresh strawberries
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1 tbsp sugar (to toss with strawberries)
For Assembly
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10–12 eggroll wrappers
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1 beaten egg (for sealing)
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Oil for frying
Optional Topping
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Powdered sugar
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Melted chocolate or strawberry sauce
Instructions
1. Prepare the Strawberry Filling
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Toss the diced strawberries with 1 tbsp sugar and set aside.
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In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
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Fold in the sweetened strawberries gently.
2. Fill the Eggrolls
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Place an eggroll wrapper on a flat surface with a corner facing you (diamond shape).
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Add 2–3 tbsp of filling near the bottom point.
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Fold the bottom corner over the filling, then fold in the sides.
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Roll tightly and seal the top corner with a little beaten egg.
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Repeat with all wrappers.
3. Fry the Eggrolls
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Heat oil in a pan over medium heat until hot (about 350°F/175°C).
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Fry eggrolls in batches, turning as needed, until golden and crispy — 2–3 minutes.
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Remove and place on paper towels to drain.
4. Serve
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Dust with powdered sugar OR drizzle with chocolate or strawberry sauce.
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Serve warm for the best texture.
Notes
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Make sure wrappers are tightly sealed or filling may leak out.
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Fresh strawberries prevent excessive moisture — avoid frozen unless thawed and well-drained.
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Frying too hot will brown the outside before the center warms.