Description
Delightfully crispy and creamy, these Strawberry & Cheesecake Stuffed Eggroll Bites combine the luscious flavors of sweet cheesecake filling and fresh strawberry compote, wrapped in golden-fried eggroll wrappers and finished with a smooth vanilla glaze. Perfect as a fun appetizer or a sweet treat for any occasion.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream (or as needed for consistency)
Strawberry Filling
- 1/2 cup fresh strawberries, finely chopped
- 2 tbsp sugar (adjust to taste)
- 1 tbsp cornstarch (optional, for thickening)
Eggroll Wrappers
- 10-12 eggroll wrappers (cut into quarters for bite-sized pieces)
Frying
- Vegetable oil (for frying)
Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp milk (adjust to desired consistency)
- 1/2 tsp vanilla extract
Instructions
- Prepare the Strawberry Filling: In a small saucepan, combine the chopped strawberries and sugar. Cook over medium heat, stirring occasionally until the strawberries release their juice and the mixture thickens, about 5-7 minutes. Add the cornstarch if you want a thicker filling. Once done, remove from heat and let it cool completely.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gradually add in the heavy cream to achieve a smooth, slightly runny consistency, similar to cheesecake batter. Stir well and set aside.
- Assemble the Eggroll Bites: Place an eggroll wrapper quarter on a clean, flat surface. Add a small spoonful of the cheesecake filling in the center, followed by a spoonful of the strawberry mixture. Roll the eggroll tightly, folding in the sides to seal the filling inside. Repeat this process with the remaining eggroll wrapper pieces and fillings.
- Fry the Eggrolls: Heat vegetable oil in a deep frying pan over medium heat to about 350°F (175°C). Fry the eggroll bites in batches, turning them until they are golden brown and crispy, about 2-3 minutes on each side. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if necessary.
- Drizzle and Serve: Drizzle the glaze over the fried eggroll bites and let it set for a few minutes before serving. Enjoy warm or at room temperature.
Notes
- Ensure the strawberry filling is completely cooled before assembling to prevent soggy wrappers.
- The cornstarch in the strawberry filling is optional but helps to thicken the mixture and reduce excess liquid.
- Be careful when frying; maintain an oil temperature around 350°F to achieve crispiness without absorbing too much oil.
- Use cream cheese softened to room temperature for easier mixing and smoother filling.
- Adjust sugar amounts in fillings and glaze according to your sweetness preference.
- Eggroll wrappers can be cut into quarters to make bite-sized portions perfect for parties or appetizers.
- Store leftovers in an airtight container and reheat in a toaster oven for best crispness.
