8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
Strawberry Filling
1 cup strawberry pie filling or finely chopped fresh strawberries
1 tablespoon granulated sugar (if using fresh strawberries)
Assembly
12 eggroll wrappers
1 egg, beaten (for sealing)
For Frying
Vegetable oil, for frying
Optional Toppings
Powdered sugar
Strawberry sauce or chocolate sauce
Ezoic
Instructions
Step 1: Make the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth, creamy, and fully combined. Set aside.
Step 2: Prepare the Strawberry Filling
If using fresh strawberries, combine chopped strawberries with granulated sugar and let sit for 5–10 minutes to release juices. Drain excess liquid before using.
Step 3: Assemble the Eggrolls
Lay an eggroll wrapper on a flat surface in a diamond shape. Spoon 1–2 tablespoons of cheesecake filling in the center, followed by a spoonful of strawberry filling. Fold the bottom corner over the filling, fold in the sides, then roll tightly. Seal edges with beaten egg. Repeat with remaining wrappers.
Step 4: Heat the Oil
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Ensure there is enough oil to submerge the eggrolls.
Step 5: Fry Until Golden
Carefully fry eggrolls in batches for 2–3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
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