Ingredients:
8 ounces of softened cream cheese
Half a cup of powdered sugar
One teaspoon of vanilla cream
Half a cup of heavy cream (or whipped cream)
Ten to twelve eggroll wrappers, half a cup of strawberry jam, or fresh strawberries, chopped
Using vegetable oil to fry
Dusting with powdered sugar (optional)
Instructions:
Prepare the filling for the cheesecake:
In a bowl, beat the softened cream cheese until it’s smooth.
Beat in vanilla essence and powdered sugar until blended.
Add heavy cream (or whipped topping) gradually while mixing until the mixture is light and fluffy.
Add the diced strawberries or strawberry jam and stir.
Put the eggrolls together:
Spoon 1-2 teaspoons of the cheesecake filling into the center of an eggroll wrapper that has been laid flat.
Using a little water to seal the edges, fold the sides inward and roll securely. Continue with the remaining filling and wrappers.
Cook the eggrolls:
In a deep skillet or frying pan, heat enough vegetable oil over medium-high heat to completely submerge the eggrolls.
Eggrolls should be fried in batches for two to three minutes on each side, or until crispy and golden brown.
Using a slotted spoon, remove, then drain on paper towels.
Serve and Savor:
Serve with additional strawberry jam or whipped cream for dipping, then sprinkle with powdered sugar (if desired).
Serving Recommendations:
Serve with vanilla ice cream or drizzle with chocolate sauce for added decadence.
To give the filling the taste of cheesecake crust, mix in some graham cracker crumbs.
Chef’s Advice:
Tightly seal the eggroll wrappers to prevent spillage while they are frying.
For a simple make-ahead treat, freeze before frying.
For a tasty twist, try using different fruits, such as raspberries or blueberries!
15 minutes for preparation
Ten minutes to cook
25 minutes in total.
Ten to twelve eggrolls per serving
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