Description
Crispy on the outside, creamy in the middle—these Cheesecake Egg Rolls with Caramel Sauce are pure dessert magic! Sweet cheesecake filling is wrapped in golden-fried egg roll wrappers and served with rich caramel sauce for dipping. Perfect for parties, holidays, or when you just need something sweet and satisfying in under 30 minutes.
Ingredients
For the Filling:
8 oz cream cheese, softened
1/2 cup packed brown sugar
1/2 tsp vanilla extract (optional but delicious)
For Assembly:
8–10 egg roll wrappers
1/4 cup water (for sealing edges)
Oil for frying
For Serving:
Caramel sauce (store-bought or homemade)
Powdered sugar or cinnamon sugar for dusting (optional)
Instructions
In a medium bowl, beat cream cheese, brown sugar, and vanilla until smooth and creamy.
Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2–3 tablespoons of filling into the center.
Fold the bottom corner over the filling, then fold in both sides, and roll tightly. Brush the top corner with water to seal. Repeat with remaining wrappers and filling.
Heat oil in a deep pan to 350°F (175°C). Fry the rolls in batches, 2–3 minutes per side, until golden brown and crispy.
Drain on paper towels. Dust with powdered sugar or cinnamon sugar if desired. Serve warm with caramel sauce for dipping.
Notes
For a fruity twist, fold in diced strawberries, blueberries, or chopped peaches into the filling.
Make-ahead tip: Assemble egg rolls up to 6 hours in advance, cover with plastic wrap, and refrigerate until ready to fry.
Baking option: Brush with melted butter and bake at 375°F (190°C) for 12–15 minutes, flipping halfway.
Best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days and reheated in an oven or air fryer to keep them crisp.