Cheesecake Egg Rolls with Caramel Sauce
Ingredients:
For the egg rolls:
8 large egg roll wrappers
8 oz cream cheese, softened
cup powdered sugar
1 teaspoon vanilla extract
cup sour cream
cup mini chocolate chips optional
cup cinnamon sugar for coating
Oil for frying vegetable oil or canola oil
For the caramel sauce:
cup brown sugar
cup heavy cream
2 tablespoons butter
1 teaspoon vanilla extract
Directions:
Prepare the Cheesecake Filling:
In a mixing bowl, combine softened cream cheese, powdered sugar, vanilla extract, and sour cream.
Mix until smooth and creamy.
If desired, fold in mini chocolate chips for added flavor and texture.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface with one corner facing you like a diamond shape.
Place 23 tablespoons of the cheesecake filling in the center.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a little water to secure the roll.
Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:
Heat oil in a deep pan or skillet over medium-high heat about 350F or 175C.
Carefully place the egg rolls into the hot oil, frying a few at a time to avoid overcrowding.
Fry for 23 minutes, or until golden brown and crispy, flipping occasionally for even cooking.
Remove the egg rolls and place them on a paper towel-lined plate to drain excess oil.
Coat the Egg Rolls:
While the egg rolls are still warm, roll them in the cinnamon sugar mixture until fully coated.
Prepare the Caramel Sauce:
In a small saucepan over medium heat, combine brown sugar, heavy cream, and butter.
Stir occasionally until the sugar dissolves and the sauce thickens, about 35 minutes.
Remove from heat and stir in the vanilla extract.
Serve:
Serve the warm cheesecake egg rolls with the caramel sauce for dipping. Enjoy the crispy, creamy, and sweet treat!
Nutritional Information:
Prep Time: 20 minutes Cooking Time: 20 minutes Total Time: 40 minutes
Kcal: Approximately 200 kcal per egg roll Servings: 8 egg rolls
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