Description
Cheesecake Egg Rolls are the ultimate dessert mash-up—crispy on the outside, creamy on the inside, and rolled in cinnamon sugar! Serve them warm with rich homemade caramel sauce for dipping or drizzling. Quick to make, easy to customize, and guaranteed to disappear fast!
Ingredients
For the Egg Rolls:
-
8 egg roll wrappers
-
8 oz cream cheese, softened
-
1/2 cup powdered sugar
-
1 tsp vanilla extract
-
1/2 cup sour cream
-
1/2 cup mini chocolate chips (optional)
-
Oil for frying (vegetable or canola recommended)
-
1/2 cup cinnamon sugar (1/2 cup sugar + 2 tsp cinnamon)
For the Caramel Sauce:
-
1/2 cup brown sugar
-
1/4 cup heavy cream
-
2 tbsp butter
-
1 tsp vanilla extract
Instructions
-
Make the Filling:
In a medium bowl, beat cream cheese until smooth. Add powdered sugar, sour cream, and vanilla; mix until creamy. Fold in chocolate chips if using. -
Assemble the Egg Rolls:
Place 2–3 tablespoons of filling in the center of each egg roll wrapper. Fold the bottom corner up, tuck in the sides, and roll tightly. Seal the edge with a dab of water. -
Fry the Egg Rolls:
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry rolls in batches for 2–3 minutes per side until golden brown and crisp. Drain on paper towels. -
Coat in Cinnamon Sugar:
While still warm, roll each egg roll in the cinnamon sugar mixture until evenly coated. -
Make the Caramel Sauce:
In a small saucepan, melt brown sugar, butter, and heavy cream over medium heat, stirring constantly. Once smooth and bubbling, remove from heat and stir in vanilla.
-
Serve:
Serve egg rolls warm with caramel sauce for dipping or drizzling. Enjoy that crispy shell and creamy center!
Notes
-
Make ahead tip: Assemble and refrigerate (or freeze) uncooked egg rolls; fry just before serving.
-
Air fry option: Brush with oil and air fry at 375°F for 8–10 minutes, flipping halfway through.
-
Add-ins: Try chopped strawberries, crushed Oreos, or toffee bits inside the filling for fun variations.
-
Caramel sauce keeps in the fridge for up to a week—reheat before serving.
-
Want a lighter option? Substitute Greek yogurt for sour cream, and bake instead of frying!