Ingredients
- 12 eggroll wrappers
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries
- 1 tablespoon lemon juice
- 1/2 cup graham cracker crumbs
- Vegetable oil, for frying
- Powdered sugar, for dusting
For those who prefer a different fruit, diced peaches or blueberries make excellent substitutes. Just like my abuela taught me, it’s all about feeling the flavors and adjusting to your own taste.
Instructions
- In a medium bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. This step takes me back to baking sessions with my siblings, where we’d sneak tastes of the sweet, velvety filling.
- Fold in the diced strawberries and lemon juice, mixing gently to combine. The fresh strawberries add a burst of color and flavor, much like the vibrant produce markets I loved exploring during my travels.
- Place an eggroll wrapper on a clean surface. Spoon about two tablespoons of the cream cheese mixture onto the center, then sprinkle with graham cracker crumbs for that classic cheesecake texture.
- Roll the wrapper tightly around the filling, sealing the edges with a dab of water. Repeat this process with the remaining wrappers and filling.
- Heat the vegetable oil in a deep pan over medium heat. Once hot, carefully fry the eggrolls in batches until golden brown and crispy, about 3-4 minutes per side. Watching them turn golden always reminds me of my abuela’s perfectly browned tortillas.
- Remove the eggrolls from the oil and drain on paper towels. Dust with powdered sugar before serving, adding a touch of sweetness and elegance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International