Description
These Strawberry Cheesecake Eggroll Bites combine creamy cheesecake filling and sweet strawberry jam wrapped in crispy, golden eggroll wrappers. Perfect as a delightful dessert or party appetizer, they offer a crunchy exterior with a luscious, fruity interior, dusted with powdered sugar for an irresistible finish.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Strawberry Mixture
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
Eggroll Wraps and Frying
- 12 eggroll wrappers
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Prepare the cheesecake filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Set this mixture aside for later use.
- Make the strawberry jam: In a small saucepan over medium heat, combine diced strawberries, granulated sugar, and cornstarch. Stir occasionally and cook until the mixture thickens into a jam-like consistency. Remove from heat and allow it to cool completely.
- Assemble the eggrolls: Lay an eggroll wrapper flat on a surface with one corner pointing toward you, forming a diamond shape. Spoon about 1 tablespoon of the cheesecake filling into the center, then add 1 teaspoon of the cooled strawberry mixture on top. Fold the bottom corner over the filling, fold in the sides, then roll tightly away from you. Seal the edge by dabbing water on it.
- Fry the eggrolls: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry the eggrolls in small batches, turning occasionally, until they are golden brown and crispy, about 2 to 3 minutes. Use a slotted spoon to remove them and place on paper towels to drain excess oil.
- Serve: Dust the fried eggroll bites lightly with powdered sugar. Serve warm and enjoy them as is or with additional strawberry jam or whipped cream for dipping.
Notes
- Ensure the strawberry jam is completely cooled before assembling to prevent eggroll wrappers from becoming soggy.
- Do not overfill the eggroll wrappers to avoid bursting during frying.
- Use a thermometer to maintain the oil temperature at 350°F for even frying and crispiness.
- Handle hot oil with care to avoid burns or accidents.
- These eggroll bites are best served fresh but can be reheated in an oven to retain crispiness.
