Description
These cheesecake egg rolls are the best! Deep-fried egg rolls are filled with creamy cheesecake filling, juicy raspberries, and blackberries, and rolled in cinnamon and sugar.
Ingredients
- 48 ounces Vegetable oil
- 1 Large egg, beaten
- 1 package (8 ounces) Cream Cheese
- 2 tablespoons Vanilla Greek yogurt or sour cream
- 1 tablespoon Sugar
- Zest of one lemon
- 2 teaspoons Lemon juice
- 4 ounces Raspberries, rinsed and dried
- 4 ounces Blackberries, rinsed and dried
- Egg roll wrappers
For the cinnamon sugar:
- 1/4 Cup Powdered sugar
- 1 tablespoon Cinnamon
For the chocolate sauce:
- 4 ounces Chocolate chips
- 2 ounces Heavy cream
For the whipped cream (optional):
- 1 Cup Heavy cream
- 2 tablespoons Powdered sugar
Instructions
- Use a medium sized sauce pan to heat oil to 365°F. If you have a candy thermometer, that is best, but not necessary. Preheat for at least 10 minutes on medium heat. Whenever you are deep frying, remember to use extreme caution as the oil is very hot.
- In a separate bowl, beat egg with a fork and set aside.
- In your mixing bowl, beat cream cheese and sour cream for a couple minutes until cream cheese is smooth. You may need to scrape down the bowl.
- Add sugar, lemon juice and lemon zest. Beat to incorporate. Scrape down sides of the bowl.
- Fold berries in cream cheese mixture.
- Spoon filling into the middle of the wrapper and spread out into a log shape
- Fold the two sides in towards the middle creating a triangle.
- Brush egg wash along the top and bottom edges.
- Fold the bottom part of the triangle over the middle and tuck it into the filling.
- Roll upwards until the other end is wrapped around the filling. Seal with additional egg wash.
- Fry in pre-heated oil for 30-60 seconds per side until light brown. Remove with tongs and set egg rolls on paper towels to cool.
- Combine sugar and cinnamon on a paper plate, roll deep fried egg rolls in cinnamon and sugar mix.
- To prepare the chocolate sauce, combine chocolate chips and heavy cream in a microwave-safe bowl. Microwave on high for 45-60 seconds. Stir until mixture is smooth. Spoon chocolate sauce onto egg rolls.
- For the whipped cream, combine heavy cream and powdered sugar. Beat on medium-high speed until stiff peaks form.