Step 4: Heat the Oil
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Ensure there is enough oil to submerge the eggrolls.
Step 5: Fry Until Golden
Carefully fry eggrolls in batches for 2–3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
Variations
Air Fryer Version: Spray lightly with oil and air fry at 375°F for 6–8 minutes, flipping halfway.
Baked Eggrolls: Bake at 400°F for 12–15 minutes until crisp.
Chocolate Strawberry Eggrolls: Add mini chocolate chips to the filling.
Blueberry Cheesecake Eggrolls: Swap strawberry filling for blueberry.
Cinnamon Sugar Finish: Toss warm eggrolls in cinnamon sugar instead of powdered sugar.
Cooking Notes
Do not overfill wrappers to prevent leaking.
Seal edges tightly for clean frying.
Maintain oil temperature to avoid greasy eggrolls.
Fry in small batches for even browning.
Serving Suggestions
Serve Strawberry Cheesecake Stuffed Eggrolls warm for the best texture. Dust with powdered sugar and pair with strawberry sauce, chocolate sauce, or whipped cream for dipping. These are perfect for dessert trays, parties, fairs, or family gatherings.
Tips
Chill assembled eggrolls briefly before frying to help them hold shape.
Use a thermometer to keep oil temperature steady.
Let eggrolls rest 1–2 minutes before serving to avoid hot filling.
Serve immediately for maximum crispiness.
Prep Time
20 minutes
Cooking Time
15 minutes
Total Time
35 minutes
Nutritional Information (Approximate per eggroll)
Calories: 260
Protein: 4g
Sodium: 190mg
FAQs
Can I make these ahead of time?
You can assemble them ahead and refrigerate, but fry just before serving.
Can I freeze stuffed eggrolls?
Yes, freeze uncooked eggrolls and fry directly from frozen.
What oil works best for frying?
Vegetable or canola oil works best due to high smoke point.
Do these reheat well?
They’re best fresh, but can be reheated in an air fryer to restore crispness.
Conclusion
Strawberry Cheesecake Stuffed Eggrolls are a crispy, creamy dessert that turns classic cheesecake flavors into a fun, handheld treat. With a golden exterior and rich strawberry cheesecake filling, they’re perfect for entertaining, special occasions, or anytime you want a dessert that truly stands out. Once you make them, they’re guaranteed to become a crowd favorite you’ll be asked for again and again.
Cheesecake Filling
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8 oz cream cheese, softened
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½ cup powdered sugar
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1 teaspoon vanilla extract
Strawberry Filling
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1 cup strawberry pie filling or finely chopped fresh strawberries
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1 tablespoon granulated sugar (if using fresh strawberries)
Assembly
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12 eggroll wrappers
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1 egg, beaten (for sealing)
For Frying
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Vegetable oil, for frying
Optional Toppings
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Powdered sugar
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Strawberry sauce or chocolate sauce
Instructions
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth, creamy, and fully combined. Set aside.
Step 2: Prepare the Strawberry Filling
If using fresh strawberries, combine chopped strawberries with granulated sugar and let sit for 5–10 minutes to release juices. Drain excess liquid before using.
Step 3: Assemble the Eggrolls
Lay an eggroll wrapper on a flat surface in a diamond shape. Spoon 1–2 tablespoons of cheesecake filling in the center, followed by a spoonful of strawberry filling. Fold the bottom corner over the filling, fold in the sides, then roll tightly. Seal edges with beaten egg. Repeat with remaining wrappers.
Step 4: Heat the Oil
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Ensure there is enough oil to submerge the eggrolls.
Step 5: Fry Until Golden
Carefully fry eggrolls in batches for 2–3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
