These cheesecake egg rolls are a great dessert and so simple to make. I like to serve them with crushed berries mixed with sugar and whipped cream.
Ingredients
- cream cheese: 1 pack (8 ounce pack, softened)
- white sugar: 0.25 cup
- vanilla extract: 0.25 tsp
- milk: 1 Tbsp (optional)
- egg roll wrappers: 1 pack (16 ounce pack)
- chocolate chips: 1 cup (or as needed)
- vegetable oil for frying:
Metric Conversion
Stages of cooking
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Mix cream cheese and sugar in a bowl until smooth. Stir in vanilla extract. Thin filling with a little milk if it appears too thick; it should be the consistency of jelly.
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Lay out 1 egg roll on a flat work surface. Add about 2 tablespoons of the cream cheese filling down the middle. Sprinkle a few chocolate chips on top. Brush edges of the wrapper with water. Fold in sides and roll up, pressing in edges to seal. Place seam side-down on a plate. Repeat with remaining wrappers, filling, and chocolate chips.
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Heat oil in a deep saucepan over medium heat. Fry egg rolls in batches until golden brown, 1 to 2 minutes per side. Drain on paper towels.
