Description
Indulge in the unique combination of creamy cheesecake and crispy wrappers with the Cheesecake Spring Rolls with Caramel Drizzle. This recipe transforms traditional cheesecake into a finger-friendly delight perfect for parties or family gatherings. You’ll learn how to mix a rich cheesecake filling, wrap it in spring roll wrappers, and fry it to golden perfection, all complemented by a homemade, velvety caramel sauce.
Ingredients
Scale
- 8 large spring 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)
- 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 the softened cream cheese, powdered sugar, vanilla extract, and sour cream. Mix until smooth and creamy. Fold in mini chocolate chips if desired.
- Assemble the Spring Rolls: Lay a spring roll wrapper on a clean surface oriented like a diamond. Place about 2-3 tablespoons of the cheesecake filling in the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a bit of water. Repeat for all wrappers.
- Fry the Spring Rolls: Heat oil in a deep pan to 350F (175C). Fry the spring rolls in batches, without overcrowding, for 2-3 minutes or until golden and crispy. Transfer to a paper towel-lined plate to drain.
- Coat the Spring Rolls: While hot, roll the spring rolls in cinnamon sugar to coat evenly.
- Prepare the Caramel Drizzle: In a small saucepan, mix brown sugar, heavy cream, and butter. Cook over medium heat, stirring until the sugar dissolves and the sauce thickens, about 3-5 minutes. Stir in the vanilla extract.
- Prep Time: 20 minutes
- Cook Time: 10 minutes