STRAWBERRY CHEESECAKE EGGROLL BITES
These crispy, golden eggroll bites are filled with creamy cheesecake and sweet strawberries. Perfect for parties or snacking, they’re an irresistible handheld dessert served warm with a dusting of powdered sugar or a drizzle of chocolate.
Ingredients
- 1 cup chopped fresh strawberries
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 12 eggroll wrappers
- 1 egg for sealing
- Oil for frying
- Optional: powdered sugar or melted chocolate for serving
Instructions
Make the Filling:
- In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the chopped strawberries.
Assemble Eggrolls:
- Place a spoonful of filling in the centre of each wrapper. Brush edges with beaten egg, then fold and roll tightly, sealing all edges.
Fry the Bites:
- Heat oil to 350°F (175°C). Fry eggrolls in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
Serve:
- Dust with powdered sugar or drizzle with melted chocolate. Serve warm for best flavour.
Notes
Make Ahead: Assemble and freeze uncooked eggrolls. Fry directly from frozen, adding 1–2 minutes to cook time.
Customisations: Try raspberries or blueberries instead of strawberries. Add crushed graham crackers to the filling for a classic cheesecake twist.
Serving Suggestions: Serve with whipped cream or a side of berry coulis.
Storage Tips: Best served fresh, but leftovers can be stored in the fridge for 1 day and reheated in the oven.
Customisations: Try raspberries or blueberries instead of strawberries. Add crushed graham crackers to the filling for a classic cheesecake twist.
Serving Suggestions: Serve with whipped cream or a side of berry coulis.
Storage Tips: Best served fresh, but leftovers can be stored in the fridge for 1 day and reheated in the oven.