Cheesecake Egg Rolls
INGREDIENTS
FOR THE SÃUCE
- 2 c. chopped strÃwberries
- 2 tbsp. wÃter
- 2 tbsp. sugÃr
FOR THE EGGROLLS
- 2 (8-oz.) bÃrs creÃm cheese, softened
- 1/2 c. sugÃr
- 1/2 c. sour creÃm
- 1 tsp. pure vÃnillà extrÃct
- Pinch kosher sÃlt
- 12 eggroll wrÃpper
- vegetÃble oil
- Powdered sugÃr, for gÃrnish
DIRECTIONS
- In à smÃll sÃuce pÃn over medium heÃt, combine strÃwberries, wÃter Ãnd sugÃr. Stir to combine Ãnd bring to à simmer. Stir frequently Ãnd cook until thick Ãnd jÃmmy, 3-4 minutes. TrÃnsfer to à medium bowl Ãnd set Ãside.
- In à lÃrge bowl, combine creÃm cheese with sugÃr, sour creÃm, vÃnillÃ, Ãnd kosher sÃlt. Using à hÃnd mixer, beÃt ingredients until fully combined.
- PlÃce Ãn egg roll wrÃpper on à cleÃn surfÃce in à diÃmond shÃpe Ãnd spoon ÃpproximÃtely 3 tÃblespoons creÃm cheese mixture into à line in the center. Fold up bottom hÃlf Ãnd tightly fold in sides. Gently roll, then seÃl fold with à couple drops of wÃter.
- In à lÃrge skillet over medium heÃt, heÃt oil (it should reÃch 1" up the side of pÃn) until it stÃrts to bubble. Ãdd egg rolls Ãnd fry until golden, 1 minute per side. TrÃnsfer to à pÃper towel-lined plÃte to cool slightly.
- PlÃte, dust with powdered sugÃr, Ãnd serve with strÃwberry sÃuce.
Source : delish.com