Ingredients
For the egg rolls:
– 8 large egg roll wrappers
– 8 oz cream cheese, softened
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
– 1/2 cup sour cream
– 1/2 cup mini chocolate chips (optional)
– 1/2 cup cinnamon sugar (for coating)
– Oil for frying (vegetable oil or canola oil)
For the caramel sauce:
– 1/2 cup brown sugar
– 1/4 cup heavy cream
– 2 tbsp butter
– 1 tsp vanilla extract
Instructions
Prepare the cheesecake filling: In a mixing bowl, combine softened cream cheese, powdered sugar, vanilla extract, and sour cream. Mix until smooth and creamy. Optionally, fold in mini chocolate chips to add a little extra 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 about 2-3 tablespoons of the cheesecake filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the edge with a little water. Repeat with the remaining wrappers and filling.
Fry the egg rolls: Heat oil in a deep pan or skillet over medium-high heat (about 350°F or 175°C). Carefully place the egg rolls into the hot oil, a few at a time, being sure not to overcrowd the pan. Fry for about 2-3 minutes, or until golden brown and crispy, flipping them occasionally to ensure even cooking. Remove the egg rolls from the oil and place them on a plate lined with paper towels to drain any 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, combine the brown sugar, heavy cream, and butter over medium heat. Stir occasionally until the sugar is dissolved and the sauce is smooth and thickened (about 3-5 minutes). Remove from heat and stir in vanilla extract.
Serve: Serve the warm, crispy cheesecake egg rolls with the homemade caramel sauce for dipping. Enjoy the deliciously sweet and creamy treat!
Enjoy!
Cheesecake Egg Rolls with Caramel Sauce
