Description
Delight in these Strawberry & Cheesecake Stuffed Eggroll Bites, combining creamy cheesecake filling and sweet strawberry compote wrapped in crispy golden eggrolls. Perfect as a finger food dessert or party treat, these bites are fried to perfection and drizzled with a smooth vanilla glaze for an irresistible finish.
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 Frying
- 10-12 eggroll wrappers (cut into quarters for bite-sized pieces)
- Vegetable oil (for frying)
Glaze
- 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 over medium heat, combine the chopped strawberries and sugar. Stir occasionally until the strawberries release their juices and the mixture thickens, about 5-7 minutes. Add cornstarch if you prefer a thicker filling. Remove from heat and let 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 achieve 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. Place a small spoonful of the cheesecake filling in the center, then a spoonful of the strawberry mixture on top. Roll the eggroll tightly, folding in the sides to seal the filling inside. 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 evenly golden brown and crispy, about 2-3 minutes per side. Remove from oil and drain on paper towels to remove excess oil.
- Make the Glaze: In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding more milk if needed to achieve a drizzle-able texture.
- Drizzle and Serve: Drizzle the glaze generously over the fried eggroll bites. Allow the glaze to set for a few minutes before serving. Enjoy these warm, crispy, and creamy dessert bites!
Notes
- For thicker strawberry filling, use cornstarch as directed.
- Ensure the oil is at the right temperature to avoid greasy eggrolls.
- Eggroll wrappers can be cut into different sizes depending on desired bite size.
- Serve immediately for best texture; glazed eggrolls may become less crispy over time.
- You can substitute heavy cream with full-fat coconut cream for a dairy-free option, but flavor and texture will vary.
