Ingredients
Scale
- 8 eggroll wrappers
- 1 cup fresh strawberries, diced
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 cup powdered sugar (for dusting)
- Vegetable oil for frying
Instructions
- In a medium bowl, mix the softened cream cheese, granulated sugar, vanilla extract, and lemon juice until smooth and creamy.
- Add the diced strawberries to the cream cheese mixture and gently fold them in until well combined.
- Place an eggroll wrapper on a clean surface, with one corner facing you. Spoon 2 tablespoons of the strawberry cheesecake filling onto the center of the wrapper.
- Fold the corner closest to you over the filling, then fold in the sides and roll up the wrapper tightly, sealing the edge with a dab of water.
- Repeat with the remaining wrappers and filling.
- Heat vegetable oil in a deep pan over medium heat until it reaches 350°F (175°C).
- Carefully fry the eggrolls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
- Remove the eggrolls from the oil and drain on paper towels. Dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Strawberry Cheesecake Stuffed Eggrolls, recipe, cooking, food
