Strawberry Cheesecake Egg Rolls with Lemon Glaze
Creamy, tangy, and delightfully crispy — these Strawberry Cheesecake Egg Rolls with Lemon Glaze are the kind of dessert that disappears fast at any gathering.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Skillet
- Spatula
Ingredients
Ingredients
- 8 ounces cream cheese softened to room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup strawberries diced (fresh is best)
- 8 pieces egg roll wrappers
- Oil for frying vegetable, canola, or peanut oil enough for shallow frying
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest finely grated
Instructions
- In a medium bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until completely smooth and creamy. Use a spatula or hand mixer on low speed for about 1 to 2 minutes to avoid lumps. Taste and adjust sweetness if desired.
- Gently fold the diced strawberries into the cream cheese mixture. Be careful not to overmix; you want chunks of strawberry to remain intact for pleasant texture and bursts of flavor.
- Lay an egg roll wrapper flat on a clean surface in a diamond shape (one corner facing you). Spoon about 2 tablespoons of the cream cheese and strawberry mixture into the center of the wrapper. Spread slightly but leave room at the edges for sealing.
- Fold the bottom corner up over the filling, fold in the two side corners snugly, then continue to roll tightly to the top corner. Moisten the top corner with a little water to seal. Repeat with the remaining wrappers and filling.
- Heat about 1/2 inch of oil in a skillet over medium heat. The oil is ready when a small piece of wrapper sizzles immediately but does not burn (about 350°F if using a thermometer). Fry the egg rolls in batches, seam side down first, for about 2 to 3 minutes per side until golden brown and crisp. Use tongs to rotate gently and avoid overcooking. Drain on paper towels.
- For the lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth and pourable. If it’s too thick, add a little more lemon juice; if too thin, add a touch more powdered sugar.
- Drizzle the lemon glaze over the warm egg rolls just before serving so it sets slightly but stays glossy.
Notes
Use room-temperature cream cheese for the smoothest filling; cold cream cheese will be lumpy and hard to spread. Pat strawberries dry before dicing to avoid excess moisture that can make wrappers soggy.