Cheesecake Egg Rolls Cinnamon Twist (Print View)
Crispy egg rolls with creamy filling, coated in cinnamon sugar. Perfect with caramel, chocolate, or strawberries.
# What You'll Need:
→ Filling
01 -
8 ounces cream cheese
02 -
3 and 1/2 tablespoons granulated sugar
03 -
1/2 teaspoon fresh lemon juice
04 -
1/2 teaspoon pure vanilla extract
05 -
1/4 teaspoon kosher salt
→ Assembly
06 -
Egg roll wrappers
07 -
Water for brushing
→ Coating
08 -
1 cup granulated sugar
09 -
2 tablespoons ground cinnamon
10 -
Neutral oil for frying
→ Serving
11 -
Caramel sauce
12 -
Chocolate sauce
13 -
Chopped strawberries
14 -
Powdered sugar
# Directions:
01 -
Preheat approximately 2 inches of oil in a large stockpot over medium heat until oil reaches 375°F.
02 -
Using a stand mixer fitted with the paddle attachment, combine cream cheese, sugar, lemon juice, vanilla extract, and salt. Beat on high speed for 1 to 2 minutes, scraping down the bowl as needed, until smooth and creamy.
03 -
Arrange an egg roll wrapper in a diamond shape on your work surface. Place 2 tablespoons of cream cheese filling in the center. Fold the bottom corner over the filling, then fold in the two side corners. Brush the top corner with water, roll tightly to seal, and set aside. Repeat with remaining wrappers and filling.
04 -
In a small bowl, whisk together sugar and cinnamon until evenly combined. Set aside for coating.
05 -
Working in batches, fry 4 egg rolls at a time in the hot oil for approximately 2 minutes, or until golden brown and crisp. Remove with a slotted spoon and transfer to a paper towel-lined plate. Repeat with remaining egg rolls.
06 -
While still warm, roll each fried egg roll in the cinnamon sugar mixture to evenly coat.
07 -
Serve warm with caramel sauce, chocolate sauce, chopped strawberries, or a dusting of powdered sugar as desired.
# Notes:
01 -
Ensure oil temperature remains steady at 375°F for optimal crispness and minimal oil absorption.