Strawberry Cheesecake Stuffed Eggrolls
Crispy fried eggrolls filled with creamy cheesecake and fresh strawberries. A unique fusion dessert that combines Asian technique with classic American flavors.
Mastering the Perfect Filling Balance
The key to exceptional strawberry cheesecake eggrolls lies in achieving the right balance between creamy cheesecake filling and fresh strawberry pieces. The cream cheese mixture should be thick enough to hold its shape during frying while remaining luxuriously smooth and tangy.
Properly preparing the strawberries is crucial to prevent soggy wrappers. Macerating them briefly with sugar draws out excess moisture, which must be drained before assembly. This technique concentrates the strawberry flavor while maintaining the crispy exterior texture.
💡 Professional Tip
Chill the assembled eggrolls for 15 minutes before frying to help them hold their shape better and prevent the filling from leaking out during cooking.
Frequently Asked Questions
Yes, brush with oil and bake at 400°F for 12-15 minutes, turning once. They won't be quite as crispy as fried, but still delicious.
Don't overfill, seal edges completely with egg wash, and make sure oil temperature is correct. Too low and they'll absorb oil; too high and they'll burst.
Assemble up to 4 hours ahead and refrigerate, but fry just before serving for best texture. Fried eggrolls are best eaten immediately while crispy.
Spring roll wrappers or wonton wrappers work, but adjust cooking time. Phyllo dough is another option, though it requires different handling.
Use a thermometer for 350°F, or test with a small piece of wrapper - it should sizzle immediately and turn golden in 30 seconds.
Fresh strawberries work best, but thawed frozen strawberries can work. Drain them very well and pat dry to remove excess moisture.
Strawberry sauce, chocolate ganache, caramel sauce, or even a simple berry compote all complement the cheesecake filling beautifully.
Store in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore some crispiness, though they're best fresh.
Recipe Troubleshooting Guide
Eggrolls Bursting
Problem: Eggrolls split open during frying
Solution: Don't overfill, seal edges completely with egg wash, and ensure oil temperature is 350°F. Lower temperature prevents bursting.
Soggy Wrappers
Problem: Eggroll wrappers become soggy instead of crispy
Solution: Drain strawberries well, don't overfill, and maintain proper oil temperature. Fry immediately after assembly.
Filling Too Runny
Problem: Cheesecake filling is too soft and leaks out
Prevention: Ensure cream cheese is at room temperature for proper mixing, and chill assembled eggrolls before frying to firm up filling.
Uneven Browning
Problem: Some areas brown faster than others
Recovery: Turn eggrolls carefully during frying, don't overcrowd the pot, and maintain consistent oil temperature throughout cooking.
Oil Temperature Issues
Problem: Difficulty maintaining proper frying temperature
Prevention: Use a thermometer, fry in small batches, and adjust heat as needed. Let oil return to temperature between batches.
Flavor Balance Issues
Too Sweet: Add a pinch of salt to the cheesecake filling or a squeeze of lemon juice
Too Salty: Increase vanilla extract or add more powdered sugar to balance
Bland: Add more vanilla, lemon zest, or serve with a flavorful dipping sauce
Selecting Quality Ingredients
The success of these fusion desserts depends heavily on using quality cream cheese that's been properly softened to room temperature. This ensures a smooth, lump-free filling that spreads easily and maintains its creamy texture even after frying.
Choose fresh, ripe strawberries that are firm enough to hold their shape when diced but sweet enough to provide natural flavor. Avoid overripe berries that will break down too much and create excess moisture in the filling.
Essential Ingredient Notes
- Eggroll Wrappers: Keep wrappers covered with a damp towel while working to prevent drying out. Fresh wrappers are more pliable and easier to seal than frozen ones.
- Cream Cheese Quality: Use full-fat cream cheese for the richest flavor and best texture. Low-fat versions can make the filling too thin and less flavorful.
- Fresh Strawberries: Choose strawberries that are bright red with fresh green tops. They should be firm to the touch and fragrant at the stem end.
Perfecting the Frying Technique
Achieving perfectly crispy eggrolls requires maintaining the correct oil temperature and using proper frying technique. Too low a temperature results in greasy, soggy wrappers, while too high causes burning before the filling is properly heated.
The key to even cooking lies in not overcrowding the pot and turning the eggrolls gently but consistently. This ensures all sides develop the same golden-brown color and crispy texture that makes these desserts so irresistible.
The Perfect Seal
Brush all edges thoroughly with beaten egg and press firmly to seal. Start rolling from one corner, keeping filling centered, and tuck in sides before completing the roll.
Strawberry Cheesecake Stuffed Eggrolls
📋 Ingredients
For the Cheesecake Filling
- 200g fresh strawberries, dicedChoose ripe but firm berries
- 30g granulated sugarFor macerating strawberries
- 15ml cornstarchHelps thicken strawberry juices
- 15ml fresh lemon juiceBrightens strawberry flavor
- 2ml lemon zestAdds aromatic citrus notes
- 1 large egg, beatenFor sealing wrappers
- Vegetable oil for fryingEnough for deep frying
For Assembly & Frying
- 8 eggroll wrappersKeep covered while working
- 225g cream cheese, softenedRoom temperature for smooth mixing
- 60g powdered sugarSweetens and smooths filling
- 5ml vanilla extractPure vanilla for best flavor
- 60g powdered sugar for dustingFor serving presentation
- 120ml strawberry sauceFor dipping and serving
- Optional: graham cracker crumbsAdds authentic cheesecake flavor
Instructions
Prepare Strawberry Filling
Combine diced strawberries, granulated sugar, cornstarch, lemon juice, and lemon zest in a bowl. Let macerate for 15 minutes, then drain excess liquid.
Make Cheesecake Filling
In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined and creamy.
Assemble Eggrolls
Place 2 tablespoons cheesecake mixture in center of each wrapper. Top with 1 tablespoon strawberry mixture. Brush edges with beaten egg, then roll tightly, folding in sides and sealing completely.
Heat Oil and Fry
Heat oil to 350°F (175°C) in a deep pot or fryer. Fry eggrolls 2-3 at a time for 2-3 minutes until golden brown and crispy, turning once halfway through.
Drain and Serve
Remove eggrolls and drain on paper towels for 1 minute. Dust with powdered sugar while warm. Serve immediately with strawberry sauce and whipped cream if desired.
Recipe Notes & Tips
Storage
These are best served immediately while crispy. If you must store them, refrigerate for up to 2 days and reheat in a 350°F oven for 5-7 minutes to restore crispiness.
Serving Suggestions
Serve warm with strawberry sauce, chocolate ganache, or caramel sauce for dipping. A dollop of whipped cream and fresh mint make beautiful garnishes.
Variations
Try different berry combinations like blueberry-lemon or raspberry-chocolate. You can also add mini chocolate chips to the cheesecake filling for extra indulgence.