• Cheesecake Egg Roll
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Cheesecake Egg Roll

Servings - 3 - 4


Strawberries - 300 grams

Water - 2 tablespoons

Sugar - 2 tablespoons

Cream cheese - 305 grams

Powdered sugar - 95 grams

Sour cream - 120 grams

Vanilla extract - 1 teaspoon

Kosher salt - 1/4 teaspoon

Spring roll sheets


Oil - for frying


1. Take a pan, add 300 grams strawberries, 2 tablespoons water and 2 tablespoons sugar. Stir to combine and bring to a simmer. Stir frequently and cook until thick and jammy, 3-4 minutes. Transfer to a

medium bowl and set aside.

2. In a mixing bowl, add 305 grams cream cheese, 95 grams powdered sugar, 120 grams sour cream, 1 teaspoon vanilla extract, 1/4 teaspoon kosher salt and whisk until fully combined.

3. Place a spring roll sheet and place the cream cheese mixture into a line in the center. old up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water.

4. Heat sufficient oil in a heavy skillet and Depp fry these till golden brown and crispy.

5. Garnish with powdered sugar.

6. Serve with strawberry sauce.