Strawberry Cheesecake Eggroll Bites (Print-Friendly Version)
Crunchy eggrolls stuffed with smooth cheesecake and juicy strawberries in each mouthful, wonderful for gatherings or celebrations.
# Ingredients You’ll Need:
→ Cheesecake Filling
01 -
8 ounces softened cream cheese
02 -
1/4 cup confectioners' sugar
03 -
1 teaspoon vanilla extract
04 -
1/2 cup heavy cream, with extra if needed
→ Strawberry Layer
05 -
1/2 cup finely diced fresh strawberries
06 -
2 tablespoons white sugar
07 -
1 tablespoon cornstarch (if you want it thicker)
→ For Assembly and Frying
08 -
10 to 12 cut eggroll wrappers, each into quarters
09 -
Vegetable oil for deep frying
→ Glaze
10 -
1/2 cup confectioners' sugar
11 -
1 to 2 tablespoons milk
12 -
1/2 teaspoon vanilla extract
# How to Make It:
01 -
Mix strawberries and white sugar in a small pot. Cook on medium heat, giving it a stir now and then until juices come out and it gets thicker, around 5 to 7 minutes. Add cornstarch if you want it extra thick. Let it cool all the way down.
02 -
Beat cream cheese with confectioners' sugar and vanilla in a bowl until it's all smooth. Slowly add heavy cream and mix until you get a nice creamy mixture you can pour. Set it aside for later.
03 -
Put a quarter piece of eggroll wrapper on your counter. Drop a spoon of the cheese mix in the middle, then add a bit of strawberry mixture on top. Roll it up tight and seal the edges so nothing leaks out. Do this with all your wrappers and filling.
04 -
Warm up vegetable oil in a deep pan to 350°F. Cook the little rolls in small batches, flipping them until they're nice and golden, about 2 to 3 minutes each side. Put them on paper towels to soak up extra oil.
05 -
Mix confectioners' sugar, milk, and vanilla in a small bowl until it's all smooth. Add more milk if you want it runnier.
# Extra Suggestions:
01 -
Let both your strawberry mix and cheesecake stuff cool down and get thick before you start making the rolls. This helps stop the wrappers from getting soggy.