Strawberry Cheesecake Egg Rolls

Instructions

Step 1 In a bowl, mix cream cheese, granulated sugar, vanilla extract, and lemon juice until smooth./n
Step 2 Gently fold in the diced strawberries./n
Step 3 Lay an egg roll wrapper on a clean surface and place 2–3 tablespoons of filling in the center./n
Step 4 Fold the sides and roll tightly, sealing the edges with a bit of water./n
Step 5 Heat oil in a deep pan to 350°F (175°C)./n
Step 6 Fry the egg rolls in batches until golden brown and crispy, about 2–3 minutes per side./n
Step 7 Remove and place on paper towels to drain excess oil./n
Step 8 Dust with powdered sugar before serving.

Storage and Reheating Tips

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5–7 minutes to restore crispiness. Avoid microwaving as it may make them soggy.