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Bite into one of these Cheesecake Egg Rolls with caramel drizzle and you'll get the best of both worlds—smooth and creamy inside, crispy and crunchy outside. I love that golden shell cracking open to the soft stuff, and when you dunk it in homemade caramel, it's just next level. This is what I whip up for a treat that's both playful and a little fancy.
Irresistible Sweet Bite
Crack into these and you'll totally shock folks with the gooey center tucked in that flaky shell. Making 'em is easier than you'd guess. Go for the oven or the fryer, they'll be awesome both ways. That silky caramel on top? It feels super special and takes no time at all.
What You’ll Grab
- For the Filling: Cream cheese vanilla powdered sugar sour cream chocolate chips if you want and roll in cinnamon sugar at the end.
- For the Wrap: Egg roll wrappers tie it all together.
- For the Caramel: Butter brown sugar heavy cream plus a splash of vanilla bring it all together.
Ready to Get Started
- Whip It Up:
- Beat together cream cheese sugar vanilla and sour cream till you can't see any lumps. Toss in chips if you like.
- Wrap Things Up:
- Spoon the mix onto the wrappers fold sides in then roll it up nice and snug. Dab the edge with water so it sticks shut.
- Make 'Em Crunchy:
- Drop in hot oil (350°F) until you see a golden brown. Roll in cinnamon sugar the second they're out.
- Caramel Fix:
- Cook butter cream and brown sugar together till it's sticky and thick then stir in vanilla.
- Dig In:
- Eat them warm with all that sweet caramel drizzled on top.
Pro Tricks from My Kitchen
- Go Soft First: Wait until cream cheese is really smooth and soft before mixing.
- Hot But Not Too Hot: Keep oil close to 350°F for the best texture.
- Stick 'Em Tight: Dab some water to really seal up the edges.
- Make 'Em in the Oven: Baking at 400°F for 12–15 minutes works awesome too.
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Stay Fresh Longer
- Chill Right: Pop leftovers in the fridge for up to 3 days.
- Get Crunch Back: Warm them in the oven so they don't lose their snap.
- Perfect Pair: Awesome with coffee or a scoop of ice cream.
Recipe FAQs
- → Can I bake these instead of frying?
You can! Coat them lightly with oil and bake at 375°F for about 15-20 minutes until crispy. They won't get as crunchy as frying, though.
- → Why is my filling leaking?
Be sure to seal the edges tightly with a dab of water and don’t overfill. Keep space between the filling and edges during wrapping.
- → Can I make these ahead?
They're best served hot and fresh. If made too far in advance, the wrappers can lose their crispness.
- → Can I freeze them?
Freeze before frying and keep them tightly wrapped. Fry straight from frozen, but give them a little more cooking time.
- → Why did my caramel crystallize?
Don’t stir too much when cooking, and make sure the sugar is entirely dissolved before the mix starts to boil.