Strawberry Cheesecake Eggrolls
Strawberry Cheesecake Eggrolls
Servings: 12
Ingredients
Cheesecake Eggrolls
- 16 oz Cream Cheese (2 bars)
- ½ cup Sour Cream
- ½ cup Sugar
- 1 tsp Vanilla extract
- pinch Salt
- 12 Strawberries
- 12 Eggroll wrappers
- Vegetable Oil
- Powdered Sugar
Sauce:
- 2 cups Strawberries
- 2 TBSP Sugar
- 2 TBSP Water
Instructions
Strawberry Cheesecake Eggrolls
- In a large bowl, beat together cream cheese, sour cream, sugar, vanilla, salt with a hand mixer until thoroughly combined.
- Unwrap eggroll wrapper on a flat surface, using your fingers lightly spend a few drops of water onto the edges of the egg roll wrappers to make it tacky. Place 3 Tablespoons of cream cheese on a diagonal in the center of each wrapper. Put fruit on top. Fold bottom of the wrapper onto the top of the filling, fold in sides, continue to wrap the eggroll wrappers.
- Fill a skillet with about 1 inch of vegetable oil on medium heat, one at a time add in eggrolls. Cook until golden brown, flipping in between. Transfer to a paper towel lined plate to cool and absorb excess oil.
Strawberry Dipping Sauce
- In a small saucepan, stir strawberries, sugar and water until it comes to a simmer and strawberries breakdown to desired thickness
- Serve with strawberry sauce and garnish with powdered sugar.
