Strawberry Cheesecake Stuffed Eggrolls
Strawberry Cheesecake Stuffed Eggrolls are a crispy, golden-brown dessert filled with creamy cheesecake filling and sweet-tart strawberry compote. This easy recipe combines the richness of cheesecake with the fun crunch of eggrolls, making it perfect for parties, holidays, or an indulgent treat anytime.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 stuffed eggrolls
- Category: Dessert
- Method: Frying (or Baking alternative)
- Cuisine: American / Fusion
- Diet: Vegetarian
Ingredients
- 1 ½ cups diced strawberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 cup cream cheese
- ¼ cup powdered sugar (plus extra for dusting)
- ½ teaspoon vanilla extract
- 8 egg roll wrappers
- 1 egg (beaten, for sealing)
- Oil for frying
Instructions
- In a saucepan over medium heat, cook strawberries, granulated sugar, lemon juice, and cornstarch until the mixture thickens. Remove from heat and allow to cool completely.
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Place a spoonful of cheesecake filling and cooled strawberry compote in the center of each egg roll wrapper.
- Fold the wrapper tightly around the filling, sealing the edges with the beaten egg.
- Heat oil to 350°F (175°C) and fry the eggrolls until golden brown. Drain on paper towels.
- Dust with powdered sugar before serving.
Notes
- For a baked version, brush with oil and bake at 375°F (190°C) for 12–15 minutes, flipping halfway.
- Try swapping strawberries with blueberries, raspberries, or peaches for variety.
- Best enjoyed fresh, but can be refrigerated for 2 days and reheated in the oven or air fryer.
Nutrition
- Serving Size: 1 stuffed eggroll
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
