Last night after dinner, I could still hear the faint clinking of spoons against dessert bowls from earlier in the week. My family has a bit of a sweet tooth, and ending a meal without a little treat always feels incomplete. I wanted something that would bring a bit of excitement to the table, but still be light enough to enjoy after a full meal.
The idea came when I spotted a packet of egg roll wrappers in the fridge that I’d meant to use for something savory. Next to them, a bowl of ripe strawberries and bananas waited on the counter. Suddenly, I imagined a crisp shell giving way to creamy, fruity sweetness something you could pick up with your fingers, with just the right amount of indulgence in each bite.
The rhythm of folding each wrapper, the gentle hiss as they hit the oil, and the aroma of warm cinnamon drifting through the kitchen felt almost like therapy. When we finally sat down after dinner and bit into the first one, the crunch was loud enough to make everyone grin. The cream cheese filling melted against the fruit, and the sweetness was balanced perfectly by the light, crisp wrapper.
Short Description
Crispy Sweet Stuffed Egg Rolls combine creamy fruit filling with a golden, crunchy shell a quick, handheld dessert ideal for finishing a meal on a sweet note.
Key Ingredients
Peach Filling
- 2 cups peeled and diced peaches
- 1 tablespoon unsalted butter
- 1 tablespoon packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (if using cornstarch)
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
Assembly
- 10 egg roll wrappers
- Vegetable oil, for frying
Coating
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Tools Needed
- Mixing bowls
- Spoon or spatula
- Sharp knife & cutting board
- Deep skillet or pot for frying
- Paper towels
- Tongs
Cooking Instructions
Step 1: Cook the Peaches
In a large skillet, melt the butter over medium heat. Add the diced peaches, brown sugar, cinnamon, and vanilla extract. Stir occasionally and cook for about 5 to 7 minutes, until the peaches soften and release their juices.
Step 2: Thicken the Filling (Optional)
For a thicker texture, whisk the cornstarch with water in a small bowl to make a slurry. Stir this into the peach mixture and cook for another 1 to 2 minutes, just until it thickens slightly. Remove from the heat and let the filling cool to room temperature.
Step 3: Prepare the Cheesecake Filling
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until completely smooth and creamy, with no lumps.
Step 4: Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface with one corner facing you. Spoon 1 tablespoon of cheesecake filling and 1 tablespoon of cooled peach filling into the center. Fold the bottom corner over the filling, tuck in both sides, and roll tightly toward the top. Seal the edge with a little water. Repeat with the remaining wrappers and filling.
Step 5: Fry the Egg Rolls
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (177°C). Fry the rolls in batches for 2 to 3 minutes, turning as needed, until golden brown and crispy. Transfer to a paper towel–lined plate to drain excess oil.
Step 6: Coat with Cinnamon Sugar
In a shallow dish, combine granulated sugar and cinnamon. While the egg rolls are still warm, roll them in the mixture until fully coated. Serve immediately for the best flavor and crunch.
Why You’ll Love This Recipe
– Light yet satisfying perfect after dinner.
– Ready in under 30 minutes.
– Portable and easy to serve.
– Customizable with endless filling options.
– Both adults and kids will enjoy them.
Mistakes to Avoid & Solutions
Mistake 1: Overfilling the rolls
Solution: Use only 2 tablespoons of filling per roll to prevent bursting.
Mistake 2: Using wet fruit
Solution: Pat fruit dry with paper towels to avoid soggy wrappers.
Mistake 3: Oil too hot or too cold
Solution: Keep oil at 350°F (175°C) for even cooking and crisp texture.
Mistake 4: Rolling loosely
Solution: Roll tightly and seal edges well to prevent leaks.
Mistake 5: Skipping the drain step
Solution: Drain on paper towels immediately after frying to maintain crispness.
Serving and Pairing Suggestions
– Serve alongside a scoop of vanilla or coconut ice cream.
– Drizzle with chocolate or caramel sauce for extra indulgence.
– Pair with a hot cup of coffee or herbal tea.
– Arrange on a platter with fresh berries for a dinner party.
Storage and Reheating Tips
– Store in an airtight container in the fridge for up to 2 days.
– Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness.
– Avoid microwaving it softens the wrapper.
– Best enjoyed fresh for optimal texture.
FAQs
1. Can I bake them instead of frying?
Yes. Brush with oil and bake at 375°F (190°C) for 15–18 minutes, flipping halfway.
2. Can I use other fruits?
Mango, blueberries, or peaches work well just dry them thoroughly first.
3. Can I make them in advance?
You can wrap and store them in the fridge for up to 4 hours before frying.
4. Do I have to use cream cheese?
You can swap it for mascarpone or a dairy-free alternative.
5. Can I freeze them?
Not recommended the fruit releases water when thawed, making the wrappers soggy.
Tips & Tricks
– Use room-temperature cream cheese for easy mixing.
– Keep a small bowl of water nearby for sealing wrappers.
– Fry in batches to keep oil temperature steady.
Recipe Variations
Tropical Twist: Replace strawberries and bananas with pineapple and mango, and add shredded coconut to the filling.
Chocolate Delight: Add 2 tbsp cocoa powder to the cream cheese mixture and fold in mini chocolate chips.
Apple Cinnamon: Sauté diced apples with cinnamon and sugar before folding into the cream cheese.
Final Thoughts
Cooking these Crispy Sweet Stuffed Egg Rolls reminded me how small, simple desserts can feel like a celebration. They’re quick enough to make on a weeknight, yet special enough to serve when you want to impress your guests after dinner.
The contrast of textures crisp shell against soft, creamy fruit filling makes every bite interesting. I enjoyed watching my family linger a little longer at the table, reaching for “just one more.” If you’re looking for a dessert that feels fun, easy, and shareable, these little rolls will easily earn a spot in your recipe box.
Crispy Sweet Stuffed Egg Rolls
Ingredients
Peach Filling
- 2 cups peeled and diced peaches
- 1 tablespoon unsalted butter
- 1 tablespoon packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch optional, for thickening
- 1 tablespoon water if using cornstarch
Cheesecake Filling
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
Assembly
- 10 egg roll wrappers
- Vegetable oil for frying
Coating
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Melt butter over medium heat, add peaches, brown sugar, cinnamon, and vanilla. Cook 5–7 min until soft and juicy.
- Mix cornstarch with water, stir into peaches, and cook 1–2 min until slightly thick. Cool.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Place 1 tbsp cheesecake filling and 1 tbsp peach filling on a wrapper. Fold, tuck sides, roll tightly, and seal with water.
- Heat oil to 350°F (177°C) and fry 2–3 min until golden and crisp. Drain.
- Mix sugar and cinnamon, roll warm egg rolls in mixture, and serve.
