Delicious Cheesecake Egg Rolls (Print version)

Crispy egg roll wrappers filled with warm creamy cheesecake, ready in 25 minutes by frying or air frying.

# Ingredients:

For the filling

01 - 8 oz (225 g) cream cheese, softened

02 - 1/4 cup (50 g) granulated sugar

03 - 1 tsp vanilla extract

04 - 1/4 cup (30 g) graham cracker crumbs (optional)

For the rolls

05 - 12 egg roll wrappers

06 - 2 cups (480 ml) vegetable oil, for frying (or cooking spray for air fryer)

07 - 2 tbsp powdered sugar, for dusting

08 - 2 tbsp water, for sealing

# Instructions:

01 - Beat the softened cream cheese with sugar and vanilla until completely smooth. Fold in the graham cracker crumbs if using.

02 - Lay a wrapper in a diamond shape. Place two tablespoons of filling near the top corner. Fold the top down, tuck in the sides, and roll tightly. Dab the last corner with water to seal.

03 - Heat two inches of oil to 350°F. Fry the rolls in batches for two to three minutes, turning once, until deep golden. Drain on a wire rack.

04 - Preheat the air fryer to 400°F. Lightly coat the rolls with oil spray. Air fry for seven to eight minutes, flipping halfway, until crisp and browned.

05 - Transfer the hot rolls to a plate and dust with powdered sugar. Serve warm.

# Good to know:

01 - Best served warm while the wrapper is crisp.

02 - Do not overfill or the rolls may burst during cooking.

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