Cheesecake Egg Rolls with Caramel Sauce
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
Directions:
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.