Crispy golden eggrolls filled with creamy cheesecake and fresh strawberries a fun and indulgent twist on classic strawberry cheesecake!

Scale

8 egg roll wrappers

1 cup strawberries, diced

8 oz cream cheese, softened

1/4 cup powdered sugar

1/2 tsp vanilla extract

1/2 tsp lemon zest (optional)

Oil for frying

Powdered sugar for dusting

Strawberry sauce or chocolate drizzle for serving (optional)

1. In a bowl, beat cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth.

2. Add diced strawberries and gently fold to combine.

3. Place one egg roll wrapper on a clean surface with a corner facing you.

4. Spoon 2 tablespoons of filling into the center.

5. Fold the bottom corner up over the filling, then fold in the sides and roll tightly.

6. Seal the edge with a dab of water.

7. Repeat with remaining wrappers and filling.

8. Heat 1–2 inches of oil in a deep skillet to 350°F (175°C).

9. Fry eggrolls 2–3 at a time for 2–3 minutes per side, or until golden brown.

10. Drain on paper towels, dust with powdered sugar, and serve warm with strawberry sauce or chocolate drizzle.

To bake instead of fry: brush with melted butter and bake at 400°F (200°C) for 10–12 minutes until golden.

Use different fruits like blueberries or raspberries for variety.

Best enjoyed fresh, but leftovers can be reheated in an air fryer.

Keywords: Strawberry Cheesecake Eggrolls, Dessert Eggrolls, Sweet Fried Treats