Description
These crispy and golden Strawberry Cheesecake Eggroll Bites are filled with a luscious cream cheese and strawberry mixture, then fried to perfection. Perfect as a party treat or dessert, they’re easy to make and irresistibly delicious!
Ingredients
Units
Scale
For the Filling:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 tsp vanilla extract
- 1/2 cup (75 g) fresh strawberries, diced
For the Eggrolls:
- 12 eggroll wrappers
- 1 large egg, beaten (for sealing the wrappers)
- Vegetable oil, for frying
For Serving:
- Powdered sugar (for dusting)
- Strawberry sauce or chocolate sauce for dipping
Instructions
1. Prepare the Filling:
- In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Fold in the diced strawberries gently to avoid crushing them.
2. Assemble the Eggrolls:
- Lay an eggroll wrapper on a clean surface with one corner facing you (diamond shape).
- Place about 1 tablespoon of the strawberry cheesecake filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly toward the top corner, sealing the edge with the beaten egg. Repeat with the remaining wrappers and filling.
3. Fry the Eggrolls:
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the eggrolls in small batches, turning occasionally, for 2-3 minutes or until golden brown and crispy.
- Remove with a slotted spoon and place on a paper towel-lined plate to drain.
4. Serve:
- Dust the eggroll bites with powdered sugar and serve warm with strawberry or chocolate sauce for dipping.
Notes
- For a lighter option, bake the eggrolls in a 375°F (190°C) oven for 15-20 minutes, brushing with oil or spraying with cooking spray before baking.
- Substitute strawberries with raspberries or blueberries for a different flavor twist.
- These are best enjoyed fresh but can be reheated in the oven or air fryer to regain their crispiness.