Strawberry Cheesecake Egg Rolls with Lemon Glaze is a delightful dessert that combines the flavors of strawberry cheesecake in a crispy egg roll wrapper.
Author:Lisa
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:10 egg rolls 1x
Category:Dessert
Method:Frying
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
10 egg roll wrappers
1 egg, beaten (for sealing)
Oil for frying
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice
1 tablespoon milk (optional, for glaze consistency)
Instructions
In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy.
Gently fold in the diced strawberries until evenly distributed within the cream cheese mixture.
Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the cheesecake filling near the corner closest to you.
Brush a little beaten egg along the edges of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.
In a deep frying pan or pot, heat oil over medium heat until it reaches 350°F (175°C).
Carefully place a few egg rolls at a time in the hot oil. Fry for about 2-3 minutes on each side or until golden brown and crispy.
Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
In a small bowl, whisk together the powdered sugar, lemon juice, and milk (if needed) until smooth and pourable.
Once the egg rolls have cooled slightly, drizzle the lemon glaze over them or dip them in the glaze for an extra tangy kick.
Arrange the egg rolls on a serving platter and enjoy!
Notes
Ensure the oil is hot enough before frying for the best texture.
Adjust lemon juice in the glaze for desired tanginess.