Description
These Strawberry & Cheesecake Stuffed Eggroll Bites are delightful, bite-sized treats combining creamy cheesecake filling with sweet strawberry compote, all wrapped in crispy fried eggroll wrappers and drizzled with a sweet glaze. Perfect for a fun appetizer or dessert, they offer a delicious contrast of textures and flavors in every bite.
Ingredients
Scale
Strawberry Filling
- 1/2 cup fresh strawberries, finely chopped
- 2 tbsp sugar (adjust to taste)
- 1 tbsp cornstarch (optional, for thickening)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream (or as needed for consistency)
Eggrolls and Glaze
- 10–12 eggroll wrappers (cut into quarters for bite-sized pieces)
- Vegetable oil (for frying)
- 1/2 cup powdered sugar
- 1–2 tbsp milk (adjust to desired consistency)
- 1/2 tsp vanilla extract
Instructions
- Prepare the Strawberry Filling: In a small saucepan, combine the chopped strawberries and sugar. Cook over medium heat, stirring occasionally until the strawberries release their juice and the mixture thickens, about 5-7 minutes. For a thicker filling, stir in the cornstarch and cook a bit longer. Remove from heat and let it cool completely.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gradually add the heavy cream to reach a smooth, slightly runny consistency similar to cheesecake batter. Stir well and set aside.
- Assemble the Eggrolls: Lay an eggroll wrapper quarter on a clean, flat surface. Spoon a small amount of cheesecake filling into the center, then add a spoonful of the cooled strawberry mixture on top. Roll the wrapper tightly while folding in the sides to seal the filling. Repeat with remaining wrappers and fillings.
- Fry the Eggrolls: Heat vegetable oil in a deep frying pan over medium heat to about 350°F (175°C). Fry the eggroll bites in batches, turning occasionally until golden brown and crispy, about 2-3 minutes per side. Remove the fried eggrolls and drain on paper towels to remove excess oil.
- Make the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with extra milk if needed.
- Drizzle and Serve: Drizzle the glaze over the warm fried eggroll bites and allow it to set for a few minutes before serving. Enjoy them as a delightful dessert or snack.
Notes
- Ensure the strawberry filling is fully cooled before assembling to prevent wrappers from becoming soggy.
- Adjust sugar quantities in the fillings and glaze according to sweetness preference.
- Use fresh strawberries for the best flavor; frozen strawberries can be used but may release more liquid.
- Maintain oil temperature around 350°F to ensure crispiness without absorbing excess oil.
- Eggroll wrappers can be found in most grocery stores in the refrigerated or frozen section.
- This recipe yields 24 bite-sized eggrolls if wrappers are cut into quarters; adjust quantities accordingly if making larger rolls.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
