Step 1: Prepare the Cheesecake Filling

Start by placing the softened cream cheese into the bowl of a stand mixer or a large mixing bowl if you’re using a hand mixer. Add the sugar, lemon juice, vanilla extract, and salt. Beat everything on high speed for 1-2 minutes, scraping the sides of the bowl occasionally to ensure everything is well combined. You’ll want the filling to be smooth and creamy, with no lumps of cream cheese remaining. This step ensures that the filling has the perfect texture to complement the crispy exterior.

Cream cheese is the base of this filling, and its rich, smooth texture is perfect for this dessert. The addition of lemon juice adds a slight tang, balancing out the richness, while the vanilla enhances the overall flavor. The sugar adds sweetness without making the filling too heavy. The consistency should be thick enough to stay inside the wrapper but soft enough to pipe or spoon easily into the wrappers.

If you find that your cream cheese is too firm even after softening, you can microwave it for 10-15 seconds or leave it out at room temperature for about 30 minutes before starting. This makes the blending process much smoother and easier.

Step 2: Assemble the Egg Rolls

Place your egg roll wrappers on a clean, flat surface with one corner facing you (it should look like a diamond shape). Spoon about 2 tablespoons of the cheesecake filling onto the center of the wrapper. Be careful not to overstuff the egg rolls, as this will make them difficult to seal. If the filling overflows during frying, it can make a mess, so it’s important to stick to the recommended amount.

Now, fold the bottom corner of the wrapper up over the filling, tucking it in slightly. Next, fold the two side corners toward the middle to create a sealed pocket, similar to an envelope. Finally, brush a small amount of water along the top corner of the wrapper, then roll it up tightly to seal the egg roll. Water helps the wrapper stick and seals the egg roll without letting the filling spill out.

Repeat this process for all the egg rolls. If you notice any wrappers tearing, don’t worry! Just use a little extra water to help seal the edges. Be gentle when handling the wrappers, as they can tear if they’re too dry or handled too roughly. If you’re struggling to keep the egg rolls tightly sealed, it can help to seal the wrappers in advance, using a damp towel to cover them while you work to keep them from drying out.

Step 3: Prepare the Oil and Heat

In a large stockpot or deep frying pan, heat about 2 inches of oil over medium heat. You want the oil to reach 375°F (190°C), so it’s nice and hot for frying. If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into the pan—if it browns in about 60 seconds, the oil is ready. It’s important not to overcrowd the pan when frying, as this can lower the temperature of the oil and result in greasy, soggy egg rolls.

When the oil is heated to the right temperature, carefully lower the egg rolls one at a time into the hot oil using tongs or a slotted spoon. Fry them for about 2 minutes or until they’re golden brown and crispy. Be sure to turn them occasionally to ensure even frying. The high temperature of the oil creates a beautiful crispiness on the outside while keeping the creamy filling inside soft and smooth.

Step 4: Fry the Egg Rolls

Carefully add 4 egg rolls at a time to the hot oil. Fry them for 2 minutes or until they’re golden brown and crispy. Be sure to turn them occasionally to ensure even frying. When the egg rolls are done, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil. This step helps ensure that the egg rolls stay crispy, not greasy.

You may need to fry the egg rolls in batches depending on the size of your pan. It’s important not to overcrowd the oil, as this can cause the egg rolls to cook unevenly. Frying in small batches helps them cook to perfection every time.

Step 5: Coat in Cinnamon Sugar

While the egg rolls are frying, combine the sugar and cinnamon in a small bowl. Once the egg rolls are done and drained, immediately roll them in the cinnamon-sugar mixture while they’re still warm. This gives them that perfect, sweet coating that complements the creamy filling beautifully. The warm egg rolls absorb the cinnamon-sugar mixture, creating a crispy, flavorful exterior that’s irresistible.

The sugar and cinnamon topping adds the final touch of sweetness, creating a delicious contrast to the rich, tangy cheesecake filling. You can adjust the ratio of cinnamon and sugar based on your preference, so feel free to experiment with the flavors to suit your taste.

Step 6: Serve and Enjoy

Serve your Cheesecake Egg Rolls warm with optional toppings like caramel sauce, chocolate sauce, chopped strawberries, or a dusting of powdered sugar. These egg rolls are best enjoyed fresh but can also be stored for later.

If you plan to serve them right away, offer a variety of toppings to enhance the experience. Caramel and chocolate are classic choices, but fresh fruit, especially berries or sliced bananas, adds a nice refreshing balance to the richness of the cheesecake filling. Powdered sugar offers a lovely finishing touch that makes them feel even more indulgent.