Delightful Red Velvet Cheesecake Egg Rolls (Print version)
Crispy fried egg rolls with a creamy red velvet cheesecake center, ready in about 30 minutes for parties or weeknight treats.
# Ingredients:
For the filling
01 -
8 oz (225 g) cream cheese, softened
02 -
1/3 cup (40 g) powdered sugar
03 -
2 tablespoons granulated sugar
04 -
1 tablespoon unsweetened cocoa powder
05 -
1/2 teaspoon vanilla extract
06 -
1/4 teaspoon almond extract
07 -
2 to 3 drops red gel food coloring
08 -
2 tablespoons sour cream
09 -
1/4 cup (45 g) white chocolate chips, roughly chopped (optional)
For assembly and frying
10 -
12 egg roll wrappers
11 -
1 quart (1 L) vegetable or canola oil, for frying
12 -
2 tablespoons powdered sugar, for dusting
# Instructions:
01 -
Beat the cream cheese with both sugars, cocoa powder, vanilla extract, almond extract, and red gel food coloring until completely smooth. Fold in the sour cream and white chocolate chips. Chill the mixture for 15 minutes so it firms up for easier rolling.
02 -
Lay one wrapper on a clean surface with a corner pointing toward you. Place about 2 tablespoons of filling in the center. Fold the bottom corner up over the filling, fold in the sides snugly, and roll tightly toward the top corner. Seal the edge with a dab of water.
03 -
Pour vegetable oil into a heavy-bottomed pot to a depth of 2 inches. Heat over medium-high heat until the temperature reaches 350°F (175°C). Use a deep-fry thermometer for accuracy.
04 -
Fry 3 to 4 egg rolls at a time for 2 to 3 minutes, turning once, until the shells are deep golden and blistered. Do not crowd the pot.
05 -
Lift the egg rolls out with tongs or a spider skimmer and let them drain on a wire rack. Dust generously with powdered sugar while they are still warm. Serve immediately.
# Good to know:
01 -
Best served warm within 1 hour of frying.
02 -
Reheat leftovers in an air fryer at 375°F for 3 to 4 minutes to recrisp the shell.