Why You’ll Love This Recipe
- Perfectly crispy and creamy – The contrast of textures makes every bite irresistible.
- Easy to make – Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Great for parties – These bite-sized treats are ideal for sharing.
- Customizable – Switch up the filling flavors for variety.
- Restaurant-quality dessert at home – No need to go out when you can make this indulgent treat yourself.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream (or as needed for consistency)
For the Strawberry Filling:
- ½ cup fresh strawberries, finely chopped
- 2 tablespoon sugar (adjust to taste)
- 1 tablespoon cornstarch (optional, for thickening)
For the Eggrolls:
- 10-12 eggroll wrappers (cut into quarters for bite-sized pieces)
- Vegetable oil (for frying)
For the Glaze:
- ½ cup powdered sugar
- 1-2 tablespoon milk (adjust to desired consistency)
- ½ teaspoon vanilla extract
Directions
1. 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.
- If needed, add cornstarch to thicken the mixture further.
- Remove from heat and allow it to cool completely.
2. 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 heavy cream to achieve a smooth, slightly runny consistency similar to cheesecake batter.
- Stir well and set aside.
3. Assemble the Eggrolls
- Place an eggroll wrapper on a clean, flat surface.
- In the center, add a small spoonful of the cheesecake filling, followed by a spoonful of the strawberry mixture.
- Roll the eggroll tightly, folding in the sides to seal the filling inside.
- Repeat the process until all eggrolls are stuffed.
4. Fry the Eggrolls
- Heat vegetable oil in a deep frying pan over medium heat to about 350°F (175°C).
- Fry the eggrolls in batches, turning them until they are golden and crispy, about 2-3 minutes per side.
- Remove from the oil and place on a paper towel-lined plate to drain excess oil.
5. Make the Glaze
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Adjust milk as needed to reach the desired consistency.
6. Drizzle and Serve
- Drizzle the glaze over the fried eggroll bites.
- Let it set for a few minutes before serving.
- Enjoy!
Servings and Timing
- Servings: 20-24 bite-sized pieces
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Chocolate Drizzle: Replace the glaze with melted chocolate for a richer topping.
- Berry Mix: Use a combination of strawberries, blueberries, or raspberries for the filling.
- Baked Version: Bake the eggrolls at 375°F (190°C) for about 12-15 minutes, flipping halfway through.
- Air Fryer Alternative: Air fry at 375°F (190°C) for 8-10 minutes, shaking the basket halfway.
- Cinnamon Sugar Coating: Toss the fried eggrolls in a cinnamon-sugar mixture instead of using a glaze.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze assembled, uncooked eggrolls on a baking sheet, then transfer them to a freezer bag for up to 2 months.
- Reheating: Reheat in an oven at 350°F (175°C) for 5-7 minutes, or air fry at 350°F (175°C) for 3-4 minutes until crispy. Avoid microwaving, as it will make them soggy.
FAQs
1. Can I make these eggrolls ahead of time?
Yes! Assemble them in advance and store them in the fridge for up to 24 hours before frying.
2. Can I use frozen strawberries?
Yes, but thaw and drain them before cooking to prevent excess moisture.
3. How do I keep eggrolls from getting soggy?
Ensure the filling is not too runny, and fry them at the correct oil temperature (350°F).
4. Can I bake these instead of frying?
Yes! Bake at 375°F (190°C) for about 12-15 minutes, flipping halfway through.
5. Can I air fry them?
Yes, air fry at 375°F (190°C) for 8-10 minutes, shaking the basket halfway.
6. What dipping sauces pair well with these?
Chocolate sauce, caramel, or a strawberry glaze would complement them well.
7. Can I use phyllo dough instead of eggroll wrappers?
You can, but it will result in a flakier texture instead of a crispy crunch.
8. How do I prevent the filling from leaking?
Don’t overfill the wrappers, and ensure the edges are tightly sealed.
9. What’s the best oil for frying?
Vegetable, canola, or peanut oil works best due to their high smoke points.
10. Can I make these without the glaze?
Absolutely! They are still delicious with just a dusting of powdered sugar.
Conclusion
Strawberry & Cheesecake Stuffed Eggroll Bites are an irresistible combination of crispy, creamy, and sweet flavors. Whether you fry, bake, or air fry them, these bite-sized treats are sure to impress. Perfect for parties, special occasions, or just a fun dessert, they’re easy to make and even easier to devour. Try them out and enjoy a restaurant-quality treat at home!
Strawberry & Cheesecake Stuffed Eggroll Bites
These Strawberry & Cheesecake Stuffed Eggroll Bites are a crispy, golden-fried delight filled with luscious cheesecake and sweet strawberry compote. Drizzled with a light glaze, these bite-sized treats are the perfect mix of crunchy and creamy. Whether for a party, special occasion, or just a fun dessert, this easy-to-make recipe brings restaurant-quality indulgence right to your kitchen!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 20-24 bite-sized pieces
- Category: Dessert
- Method: Frying (with baking & air frying options)
- Cuisine: American, Fusion
- Diet: Vegetarian
Ingredients
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy cream (adjust for consistency)
For the Strawberry Filling:
- ½ cup fresh strawberries, finely chopped
- 2 tbsp sugar (adjust to taste)
- 1 tbsp cornstarch (optional, for thickening)
For the Eggrolls:
- 10-12 eggroll wrappers (cut into quarters for bite-sized pieces)
- Vegetable oil (for frying)
For the Glaze:
- ½ cup powdered sugar
- 1-2 tablespoon milk (adjust for desired consistency)
- ½ tsp vanilla extract
Instructions
1. Prepare the Strawberry Filling
- In a small saucepan, combine chopped strawberries and sugar.
- Cook over medium heat, stirring occasionally until thickened (5-7 minutes).
- If needed, add cornstarch to thicken further.
- Remove from heat and let cool completely.
2. Make the Cheesecake Filling
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Gradually add heavy cream until a slightly runny consistency is achieved.
3. Assemble the Eggrolls
- Place an eggroll wrapper on a clean surface.
- Add a small spoonful of cheesecake filling and a spoonful of strawberry mixture in the center.
- Roll tightly, folding in the sides to seal. Repeat for all eggrolls.
4. Fry the Eggrolls
- Heat oil to 350°F (175°C) in a deep pan.
- Fry eggrolls in batches, turning until golden and crispy (2-3 minutes per side).
- Remove and drain on a paper towel-lined plate.
5. Make the Glaze
- Whisk powdered sugar, milk, and vanilla extract until smooth.
- Adjust milk for the desired consistency.
6. Drizzle and Serve
- Drizzle the glaze over the eggroll bites.
- Let set for a few minutes before serving.
- Enjoy!
Notes
✅ Chocolate Drizzle: Swap the glaze for melted chocolate.
✅ Berry Mix: Use blueberries or raspberries alongside strawberries.
✅ Baked Version: Bake at 375°F (190°C) for 12-15 minutes, flipping halfway.
✅ Air Fryer Alternative: Air fry at 375°F (190°C) for 8-10 minutes, shaking halfway.
✅ Cinnamon Sugar Coating: Toss fried eggrolls in cinnamon sugar instead of glazing.
