Description
Crispy golden eggrolls stuffed with creamy cheesecake and sweet pineapple filling, dusted with powdered sugar for the perfect tropical dessert twist.
Ingredients
Units
Scale
- 10 egg roll wrappers
- 8 oz cream cheese, softened
- 1 cup crushed pineapple, drained
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 tsp cornstarch
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- In a bowl, beat cream cheese, sugar, and vanilla until smooth. Stir in drained crushed pineapple and cornstarch until well combined.
- Lay out an egg roll wrapper on a flat surface. Spoon 2 tablespoons of filling into the center.
- Fold the sides inward and roll tightly, sealing the edges with a dab of water.
- Heat oil in a deep pan to 350°F (175°C). Fry rolls in batches for 2–3 minutes per side until golden brown and crisp.
- Drain on paper towels to remove excess oil.
- Dust with powdered sugar before serving.
Notes
- Chill filling before wrapping for easier handling.
- Drain pineapple well to prevent soggy rolls.
- Reheat leftovers in an air fryer for perfect crispiness.
Nutrition
- Serving Size: 1 eggroll
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg