Cheesecake Filling
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.
Notes
Do not overfill wrappers to prevent leaking.
Seal edges tightly for clean frying.
Maintain oil temperature to avoid greasy eggrolls.
Fry in small batches for even browning.
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