Cheesecake Strawberry Eggrolls Fried

Cheesecake eggrolls are the ultimate dessert mashup combining creamy cheesecake filling and crispy golden shells for an indulgent treat that never fails to wow a crowd. I started making these after my cousin sent me a photo of her favorite fair food and now they have a permanent place at every holiday get together.

When I first made these cheesecake eggrolls for a summer barbecue everyone thought I had bought them at a bakery and now they always ask when I will make the next batch.

Ingredients

• Cream cheese softened: Essential base for a creamy rich filling Always choose full fat blocks for the best texture and flavor
• Powdered sugar: Sweetens without grittiness Use fresh for clump free mixing
• Vanilla extract: Boosts the cheesecake flavor Try to use real extract for depth
• Strawberry jam or preserves: For that fruity swirl flavor Look for preserves with real fruit for vibrant taste
• Fresh strawberries optional: Adds texture and brightness Ripe berries give the best pop
• Eggroll wrappers: Creates that crispy shell Check they are fresh and pliable
• Water or egg wash: Seals the wrappers so filling stays put I find swirling in a little water works just as well as egg
• Vegetable oil: Lets you fry the eggrolls to a shatteringly crisp finish Choose a neutral oil such as canola or sunflower for best results
• Powdered sugar for dusting optional: Gives a bakery worthy finish Use a sifter if you love a fine snowy look
• Extra strawberry jam or chocolate sauce for dipping optional: Brings over the top flavor Serve both for variety

Step-by-Step Instructions

Prepare the Filling:

In a medium bowl beat the cream cheese powdered sugar and vanilla until the mixture is completely smooth and fluffy This makes the creamy base for the eggrolls

Swirl in Flavors:

Gently fold strawberry jam and diced strawberries into the cream cheese mixture just a few turns with a spatula for visible streaks You want pretty swirls not fully blended

Fill the Wrappers:

Lay one eggroll wrapper down with a corner pointing towards you so it looks like a diamond Spoon one to two tablespoons of the filling into the center

Roll the Eggrolls:

Lift the bottom corner of the wrapper up over the filling Fold both side corners in over the filling then roll everything up tightly into a log Use water or egg wash to seal the final corner to keep it closed

Repeat Process:

Continue filling and rolling with remaining wrappers and filling Line them up on a plate or tray until ready to fry

Heat Oil:

Pour vegetable oil into a heavy skillet or saucepan to a depth of one to two inches Heat it to three hundred fifty degrees Fahrenheit using a thermometer for accuracy Crispiness depends on the right temperature

Fry Eggrolls:

Carefully add eggrolls to the hot oil in batches so you do not crowd the pan Fry two to three minutes per side until golden brown turning as needed

Drain and Finish:

Transfer fried eggrolls to a plate lined with paper towels so excess oil is absorbed Sprinkle with powdered sugar while still warm if you want a beautiful finish

Serve:

Serve warm with extra strawberry jam or chocolate sauce for dipping Offer both for flavor variety and let everyone dig in

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My favorite ingredient is the fresh strawberries because every bite bursts with real berry flavor My niece loves to help swirl them in and those little hands always end up sneaking extra bites before the frying even begins

Storage Tips

These cheesecake eggrolls are best when fresh but can be cooled and stored in an airtight container for up to two days To reheat place in a low oven uncovered for a few minutes so they crisp up again Avoid the microwave or they will turn soggy

Ingredient Substitutions

Swap cream cheese for mascarpone if you want a milder flavor Use raspberry preserves instead of strawberry for a tart twist Gluten free eggroll wrappers are available at some stores for allergy friendly treats

Serving Suggestions

Cut eggrolls in half for daintier dessert platters or leave them whole for a dramatic fair food look Serve with bowls of jam fruit sauce or warm chocolate sauce for dipping Top with fresh berries and a little whipped cream for a show stopping effect

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Cultural Context

This recipe is a playful take on the deep fried desserts popular at summer fairs and carnivals With a classic cheesecake filling and the crunch of an eggroll wrapper it combines favorite textures and flavors in a form that is easy to share and irresistibly fun

Recipe FAQs

→ How can I prevent the eggrolls from bursting while frying?

Seal each wrapper tightly using a water or egg wash seal on the edges, and avoid overfilling. Fry in small batches at 350°F so the oil temperature remains steady for even cooking.

→ Is it possible to prepare these in advance?

Assemble and roll the eggrolls ahead of time, then refrigerate covered. Fry just before serving to maintain their crispy texture.

→ Can I bake instead of fry for a lighter option?

Yes, brush the eggrolls lightly with oil and bake at 400°F (200°C) until golden, flipping once halfway. They’ll be slightly less crisp but delicious.

→ What dipping sauces work well?

Classic choices include extra strawberry jam, chocolate sauce, or even caramel. Use your favorite sweet sauces for variety.

→ What’s the best way to store leftovers?

Allow eggrolls to cool completely, then store in an airtight container. Reheat in the oven to restore crispiness before serving.

→ Can I substitute other fruits in the filling?

Absolutely! Try raspberries, blueberries, or peaches for a twist on the classic strawberry flavor combination.