Cheesecake Cinnamon Egg Rolls (Print Version)
Crunchy egg rolls with a creamy cheesecake center, dusted in cinnamon sugar, ideal for a sweet treat.
# Ingredients:
→ Filling
01 -
8 ounces cream cheese, softened
02 -
3 1/2 tablespoons granulated sugar
03 -
1/2 teaspoon freshly squeezed lemon juice
04 -
1/2 teaspoon pure vanilla extract
05 -
1/4 teaspoon fine sea salt
→ Assembly
06 -
8 egg roll wrappers
07 -
Water, for sealing wrappers
→ Coating and Frying
08 -
1 cup granulated sugar
09 -
2 tablespoons ground cinnamon
10 -
Vegetable oil, for frying
→ Serving Suggestions
11 -
Caramel sauce
12 -
Chocolate sauce
13 -
Chopped fresh strawberries
14 -
Powdered sugar
# Steps:
01 -
Pour 2 inches vegetable oil into a large stockpot and preheat over medium heat until oil reaches 375°F.
02 -
In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese, 3 1/2 tablespoons sugar, lemon juice, vanilla extract, and salt. Beat on high speed for 1 to 2 minutes, scraping down the bowl as needed until smooth.
03 -
Place one egg roll wrapper on a work surface with a corner pointed toward you. Spoon 2 tablespoons of filling into the center. Fold the bottom corner over the filling, then fold the sides inward and continue rolling up. Lightly brush the top corner with water and press to seal. Transfer to a plate and repeat with remaining wrappers and filling.
04 -
In a small bowl, whisk together 1 cup sugar and 2 tablespoons ground cinnamon until well combined. Set aside.
05 -
When the oil is ready, carefully add 4 egg rolls at a time and fry for about 2 minutes or until golden and crisp. Remove egg rolls with a slotted spoon and place on a paper towel-lined plate. Repeat frying with remaining egg rolls.
06 -
Roll hot egg rolls in the cinnamon sugar mixture to coat evenly.
07 -
Serve warm with caramel sauce, chocolate sauce, chopped strawberries, or a dusting of powdered sugar as desired.
# Notes:
01 -
Ensure the oil maintains a steady temperature to achieve an even golden crust and prevent sogginess.