Cheesecake Egg Rolls

Cheesecake Egg Rolls


For the Sauce

  • 2 cups chopped strawberries
  • 2 Tablespoons water
  • 2 Tablespoons sugar

For the Eggrolls

  • 2 (8-oz.) bars cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • Pinch kosher salt
  • 12 eggroll wrapper
  • vegetable oil
  • Powdered sugar, for garnish


  1. In a small sauce pan over medium heat, combine strawberries, water and sugar.
  2. Stir to combine and bring to a simmer. Stir frequently and cook until thick and jammy, 3-4 minutes.
  3. Transfer to a medium bowl and set aside.
  4. In a large bowl, combine cream cheese with sugar, sour cream, vanilla, and kosher salt. Using a hand mixer, beat ingredients until fully combined.
  5. Place an egg roll wrapper on a clean surface in a diamond shape and spoon approximately 3 tablespoons cream cheese mixture into a line in the center. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water.
  6. In a large skillet over medium heat, heat oil (it should reach 1″ up the side of pan) until it starts to bubble.
  7. Add egg rolls and fry until golden, 1 minute per side.
  8. Transfer to a paper towel-lined plate to cool slightly.
  9. Plate, dust with powdered sugar, and serve with strawberry sauce.

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