Chocolate cheesecake cravings but you don’t have eight hours to make one? Look no further. These egg rolls are filled with a non-baking chocolate cheesecake filling, fried and ready to serve in just 30 minutes. We love the strawberries in them, but you can add raspberries or skip the fruit altogether.
Did you make this? Let us know how it goes in the comments below!
INGREDIENTS
2 (8-oz.) blocks of cream cheese, softened
1/2 c. of powdered sugar
1/4 c. unsweetened cocoa powder
1/2 c. of sour cream
1 teaspoon of pure vanilla extract
12 egg roll wrappers
12 strawberries, cut into quarters
Vegetable oil, for frying
1/2 c. white chocolate, melted, to be drizzled
DIRECTIONS
In a medium bowl, using a hand blender, beat the cream cheese, powdered sugar and cocoa powder until smooth. Add sour cream, vanilla and whisk until combined.
Place an egg roll wrapper on a clean surface and place a few strawberries in the center. Place about 2 tablespoons of cream cheese mixture in a line over the strawberries and fold the bottom half up and fold the sides over firmly. Roll up gently, then seal the fold with a couple of drops of water.
In a large skillet over medium heat, heat the oil (it should be about 1″ on the side of the skillet) until it begins to bubble. Working in batches, add the egg rolls and fry until golden brown, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
Transfer the egg rolls to a plate and sprinkle with melted white chocolate.