Strawberry Cheesecake Eggroll Bites (Recipe for Printing)
Crispy eggrolls with creamy cheesecake and strawberries in every bite, perfect for sharing or parties.
# What You Need:
→ Cheesecake Filling
01 -
8 ounces cream cheese, softened
02 -
1/4 cup powdered sugar
03 -
1 teaspoon vanilla extract
04 -
1/2 cup heavy cream, plus more as needed
→ Strawberry Layer
05 -
1/2 cup fresh strawberries, finely chopped
06 -
2 tablespoons granulated sugar
07 -
1 tablespoon cornstarch (optional, for thickening)
→ For Assembly and Frying
08 -
10 to 12 eggroll wrappers, quartered
09 -
Vegetable oil, for frying
→ Glaze
10 -
1/2 cup powdered sugar
11 -
1 to 2 tablespoons milk
12 -
1/2 teaspoon vanilla extract
# How to Make It:
01 -
Combine strawberries and granulated sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the fruit releases juices and thickens, about 5 to 7 minutes. For a thicker consistency, incorporate cornstarch. Set aside to cool completely.
02 -
In a mixing bowl, beat cream cheese with powdered sugar and vanilla extract until smooth. Gradually blend in heavy cream until the mixture achieves a pourable, creamy batter consistency. Reserve for assembly.
03 -
Lay one quartered eggroll wrapper on a clean surface. Place a spoonful of cheesecake mixture in the center, followed by a small amount of the strawberry filling. Fold and roll the wrapper tightly, sealing the sides to enclose the filling. Repeat with remaining wrappers and fillings.
04 -
Heat vegetable oil in a deep skillet or saucepan to 350°F. Fry the assembled eggrolls in batches, turning as needed, until golden and crisp, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
05 -
Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the thickness by adding additional milk as desired.
# Extra Tips:
01 -
Allow both strawberry and cheesecake mixtures to cool and thicken for easier assembly and to prevent soggy wrappers.