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Crispy Strawberry Cheesecake Spring Rolls filled with cream cheese and strawberries

Strawberry Cheesecake Spring Rolls (Fried)

These fun and delicious Strawberry Cheesecake Spring Rolls give you all the creamy cheesecake vibes wrapped in a crunchy shell. Perfect for movie nights or gatherings!
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Filling
  • 8 oz Cream cheese, softened Full fat tastes best
  • 1/2 cup Powdered sugar
  • 1 tsp Vanilla extract Just a splash
  • 1 cup Strawberries, chopped small Fresh is great, thawed frozen is fine
  • 1 tbsp Cornstarch or flour Optional, helps if strawberries are very juicy
For Wrapping and Frying
  • 10 pieces Egg roll wrappers (or spring roll wrappers) Egg roll wrappers are sturdier
  • 1 large Egg Plus a spoon of water for sealing
  • 3 cups Oil for frying (vegetable, canola, or peanut oil)
Optional Garnishes
  • 1 tbsp Cinnamon sugar For coating after frying
  • 1 tbsp Extra powdered sugar For dusting
  • 1 tbsp Chocolate drizzle Optional, for serving

Method
 

Preparation
  1. Beat softened cream cheese with powdered sugar and vanilla until smooth.
  2. Fold in chopped strawberries. If strawberries are very juicy, toss them with cornstarch first.
Wrapping
  1. Place 2-3 spoonfuls of filling onto each egg roll wrapper.
  2. Roll them snugly like a tiny burrito, tuck the sides in, and seal with egg wash.
Frying
  1. Pour 2-3 inches of oil into a deep pot and heat to around 350°F.
  2. Fry in small batches for 2-3 minutes, turning once until golden and crisp.
  3. Drain on a wire rack or paper towels and roll in cinnamon sugar if desired.
Baking Option
  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. Brush the rolls lightly with oil and bake for 10-12 minutes, flipping halfway through.
  3. Optionally broil for a minute or two for extra color.

Notes

These rolls are best fresh. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.