Strawberry Cream Cheese Egg Rolls

A delicious plate of strawberry and cream cheese egg rolls.

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Strawberry Cream Cheese Egg Rolls

Strawberry Cream Cheese Egg Rolls are handheld dessert egg rolls filled with a smooth cream cheese blend sweetened with sugar, vanilla, and a splash of lemon juice, then folded together with cooked, fresh, diced strawberries.

Prep Time15

Cook Time15

Folding 12 Egg Rolls25

Total Time55

Course: Desserts, Snacks

Cuisine: American

Servings: servings

Calories: 210kcal

Author: Blissful Foods Plus

Equipment

Ingredients

Strawberry Filling

2 cups fresh strawberries- sliced
½ cup sugar
1 tsp lemon juice
6-7 tbsp water
3 tbsp cornstarch

Cream Cheese Filling

1 8 oz cream cheese (brought to room temperature)
½ cup powdered sugar
1 tsp lemon juice
1 tsp vanillar extract

Egg Roll Assembly

12 egg roll wrappers

Frying

2 cups cooking oil
¼ cup powdered sugar for dusting

Instructions

Strawberry Filling

In a medium saucepan, combine strawberries (fresh or frozen), sugar, lemon juice, and 3 tablespoons of water. Place over medium heat, stirring occasionally, until it comes to a simmer. While waiting for the strawberries to come to a simmer, in a small bowl, whisk together 3 tablespoons of cornstarch and the remaining 3-4  tablespoons of water until smooth. Stir that into the simmering berries, stirring constantly until the mixture thickens to pie‑filling consistency. Remove from heat, cover the surface with wax paper or plastic wrap to prevent a skin from forming, and let cool completely.
I prefer fresh strawberries, but store‑bought frozen ones work too—just note that frozen berries release more juice, so cook them a bit longer until the mixture reaches the right texture.

Cream Cheese Filling

In a medium mixing bowl, combine the room temperature cream cheese, sugar, lemon juice, and 1 teaspoon of vanilla extract. Using a hand mixer, beat the mixture until light, fluffy, and smooth.

How to Wrap the Egg Toll

Place one egg roll wrapper diamond-side up on a clean surface. Spoon 1–2 Tbsp cream cheese along the center, leaving a border. Add 1–2 Tbsp strawberry filling on top. Fold the bottom corner up and over filling, tucking it snugly. Fold both side corners in toward the center, forming an “envelope.” Roll tightly toward the top corner, brushing the final edge with water or egg wash to seal. Press the edges gently. Repeat until you’ve made 12 rolls.

Frying Egg Rolls

In a Dutch oven or deep pot, heat at least two inches of vegetable oil to 375℉. Use a kitchen thermometer to ensure the temperature is accurate. Maintaining consistent heat is important. Fry in batches to avoid overcrowding the pot, which lowers the oil's temperature. Fry for about 2-3 minutes on each side. Using tongs, turn them occasionally until they are a crispy, beautiful golden brown. Remove from the heat and place on a wire cooling rack. Let them cool for a few minutes, and right before serving, dust generously with powdered sugar.

Notes

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