Crispy Cheesecake Egg Rolls (Printable)

Creamy cheesecake wrapped in crispy golden egg roll wrappers, fried and served with sweet dipping sauces.

# What's Needed:

→ Cheesecake Filling

01 - 8 oz cream cheese, softened to room temperature
02 - 1/4 cup granulated sugar
03 - 1 teaspoon pure vanilla extract
04 - 1 large egg yolk
05 - 1/4 teaspoon kosher salt

→ Egg Rolls

06 - 12 egg roll wrappers
07 - Vegetable oil, for frying (about 2 inches depth)

→ Optional Garnishes

08 - Powdered sugar, for dusting
09 - 1/2 cup chocolate sauce or strawberry sauce, for dipping

# How to Make It:

01 - In a mixing bowl, beat the softened cream cheese, granulated sugar, vanilla extract, egg yolk, and salt together using an electric mixer or whisk until the mixture is completely smooth and creamy with no lumps remaining.
02 - Lay one egg roll wrapper flat on a clean work surface. Place approximately 1½ tablespoons of the cheesecake filling in the center of the wrapper.
03 - Fold the bottom corner up and over the filling, then fold both side corners inward. Roll tightly toward the top corner, sealing the final edge with a light brush of water. Repeat with the remaining wrappers and filling.
04 - Pour vegetable oil into a deep pan or heavy-bottomed pot to a depth of 2 inches. Heat over medium-high heat until the oil reaches 350°F. Use a thermometer to monitor the temperature.
05 - Carefully lower the egg rolls into the hot oil in small batches of 3 to 4. Fry for 2 to 3 minutes, turning occasionally, until all sides are golden brown and crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
06 - Dust the warm egg rolls generously with powdered sugar. Serve immediately alongside chocolate or strawberry dipping sauce.

# Tips for Success:

01 -
  • The contrast between the crackling shell and the warm, barely set cheesecake center is genuinely addictive, and your guests will demand the recipe.
  • They come together with barely any fuss since the filling is just five ingredients beaten smooth and the rolling technique takes about two tries to master.
02 -
  • Do not overfill the wrappers or the filling will burst out during frying and leave you with a greasy mess and a sad pan of loose cheesecake.
  • Let the cream cheese come fully to room temperature before mixing, because cold cream cheese will leave stubborn lumps that no amount of beating can fix.
03 -
  • Double the recipe without hesitation because twelve rolls sounds like plenty until you watch how fast they disappear, and leftover filling stores beautifully in the fridge for round two.
  • Keep your folded rolls seam side down on the tray before frying so they do not unroll themselves when they hit the hot oil.

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