Ingredients
Cheesecake Filling
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8 oz cream cheese, softened
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½ cup powdered sugar
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1 teaspoon vanilla extract
Strawberry Filling
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1 cup strawberry pie filling or finely chopped fresh strawberries
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1 tablespoon granulated sugar (if using fresh strawberries)
Assembly
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12 eggroll wrappers
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1 egg, beaten (for sealing)
For Frying
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Vegetable oil, for frying
Optional Toppings
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Powdered sugar
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Strawberry sauce or chocolate sauce
Instructions
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth, creamy, and fully combined. Set aside.
If using fresh strawberries, combine chopped strawberries with granulated sugar and let sit for 5–10 minutes to release juices. Drain excess liquid before using.
Lay an eggroll wrapper on a flat surface in a diamond shape. Spoon 1–2 tablespoons of cheesecake filling in the center, followed by a spoonful of strawberry filling. Fold the bottom corner over the filling, fold in the sides, then roll tightly. Seal edges with beaten egg. Repeat with remaining wrappers.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Ensure there is enough oil to submerge the eggrolls.
Carefully fry eggrolls in batches for 2–3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
Notes
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Do not overfill wrappers to prevent leaking.
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Seal edges tightly for clean frying.
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Maintain oil temperature to avoid greasy eggrolls.
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Fry in small batches for even browning.