Creamy Strawberry Cheesecake Eggrolls

These Strawberry Cheesecake Stuffed Eggrolls pull together classic comfort and a surprising bite. Flaky shells hold a creamy strawberry filling that's a whole lot of fun to eat. Dip 'em in extra jam or chocolate and share with your people—everyone loves 'em and making them is a breeze.

INGREDIENTS

• Eggroll wrappers: 10-12 for wrapping these up
• Cream cheese: 8 oz, leave it out till it's soft
• Strawberry jam or preserves: 1/4 cup for bringing the fruity notes
• Fresh strawberries: chopped up if you want a little extra bite
• Water or egg wash: use to close the rolls (just mix 1 egg with a splash of water)
• Vanilla extract: 1/2 tsp for flavor
• Powdered sugar: 1/4 cup to sweeten the filling
• Vegetable oil: for frying until crispy
• Powdered sugar: for topping, how much is up to you
• Extra strawberry jam or chocolate sauce: grab these for dipping (if you're feeling fancy)

INSTRUCTIONS

Step 10:

If you like, dust the hot eggrolls with powdered sugar and go wild with more strawberry jam or chocolate on the side for dipping.

Step 9:

Lift out the fried eggrolls and let them chill on paper towels to dump off the extra oil.

Step 8:

Fry a few eggrolls at a time, turning till all sides look crispy and golden (about 2-3 minutes for each batch).

Step 7:

Pour 1-2 inches of vegetable oil into a skillet or deep pot and heat it up to 350°F (175°C).

Step 6:

Keep rolling and filling till you've finished your wrappers or run out of stuff.

Step 5:

Take the bottom corner and pull it over the filling, fold in the sides, then finish rolling tight. Use your finger to seal that last bit with a little water or egg wash.

Step 4:

Drop a big spoonful or two of filling in the middle (don't overstuff or it's messy).

Step 3:

Lay an eggroll wrapper down like a diamond.

Step 2:

Mash in the strawberry jam and some diced strawberries (if you want extra bits), but don’t fully mix—leave it swirly.

Step 1:

Whip the cream cheese with powdered sugar and vanilla until it’s all creamy and smooth.

Serving and Storage Tips

• These taste best warm and fresh from the fryer.
• If there’s leftovers, put them in a tight container in the fridge and heat 'em up in the oven within 2 days for that crunch.

Helpful Notes

• Squeeze a little lemon juice into your strawberry jam for a fresher flavor kick before mixing with the filling.
• Skip the frying and bake them at 400°F (200°C) for 15-20 minutes, flipping them halfway, if you like it lighter.

Tips from Well-Known Chefs

• Chef Tip: Chill the filling mixture in the fridge for at least 15 minutes, it firms up and makes everything easier to roll up.
• Chef Tip: Toss on some cinnamon sugar when they're fresh out of the oil if you love a spiced pop.

FAQs

Can I make these eggrolls in advance?

Totally. Prep and stash the rolled eggrolls in the fridge. Fry them off just before serving for the crispiest texture.

Can I use other fruit preserves?

Yep! Swap in raspberry, blueberry—whatever fruity jam you’re into.

How do I keep the eggrolls crispy?

Eat them while they're still hot, or pop them in the oven to revive the crunch if they sit for a bit.

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Summary

Creamy Strawberry Cheesecake Eggrolls mix a crispy fried shell with a smooth cheesecake and sweet strawberry filling. Use wrappers filled with the creamy mixture and fruity ingredients, then fry until beautifully golden. Don’t skip the powdered sugar and extra jam or chocolate for dipping! With little effort, these rolls become a standout dessert or snack worth making.