Ingredients
- 2 cups strawberries, chopped (Fresh or frozen; if using frozen, thaw and drain excess liquid)
- 2 cups blueberries (Can be substituted with raspberries or blackberries)
- 8 ounces cream cheese, softened (Regular or low-fat)
- 1/2 cup powdered sugar (Adjust based on sweetness preference)
- 1 teaspoon vanilla extract (Enhances the flavor of the filling)
- 1 pound egg roll wrappers (Available in most grocery stores in the refrigerated section)
- 3 teaspoons cinnamon sugar (A mixture of sugar and ground cinnamon for added sweetness)
- Nonstick cooking spray (For crisping the egg rolls without deep frying)
Instructions
Step 1: Prepare the Baking Sheet
Preheat the oven to 375°F. Lightly spray a baking sheet with nonstick cooking spray to prevent the egg rolls from sticking.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. This step ensures that the filling is well blended and easy to spread inside the egg roll wrappers.
Step 3: Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean, flat surface in a diamond shape (one corner pointing toward you).
- Spoon about 1 tablespoon of the cheesecake mixture onto the lower third of the wrapper.
- Add a small scoop of chopped strawberries and blueberries on top of the cream cheese mixture.
- Fold the bottom corner over the filling, tucking it snugly.
- Fold in the left and right corners to seal the sides.
- Roll the wrapper upward, keeping it tight but not overly tight to prevent bursting.
- Place the rolled egg rolls on the prepared baking sheet with the seam side down.
Step 4: Add Cinnamon Sugar Topping
Lightly spray the tops of the egg rolls with nonstick cooking spray. This helps the cinnamon sugar stick and promotes even browning. Sprinkle cinnamon sugar evenly over the rolls for a sweet, spiced finish.
Step 5: Bake Until Crispy
Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the egg rolls are golden brown and crispy. If you prefer an extra crispy texture, you can broil them for the last 1-2 minutes, watching closely to prevent burning.
Step 6: Cool and Serve
Remove the egg rolls from the oven and let them cool for a few minutes. The filling will be hot right out of the oven, so allow it to set slightly before eating. Serve warm for the best texture and flavor.
Notes
How to Prevent Egg Rolls from Sogging
- Make sure to drain any excess juice from the berries before assembling. Too much liquid can make the wrapper soggy.
- Do not overfill the wrappers, as this can cause them to break open while baking.
How to Tell When They Are Done
- The wrappers should be golden brown and crispy. If they still look pale, bake them for an additional 2 minutes.
- The filling should be warm and slightly firm when touched.
Storage and Reheating Tips
- Refrigeration: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F for about 5 minutes to maintain crispiness. Avoid microwaving, as it may make them soggy.
- Freezing: These egg rolls can be frozen before baking. Simply assemble them, place them on a tray in the freezer until firm, then transfer to a freezer-safe bag. When ready to bake, cook them straight from frozen, adding a few extra minutes to the baking time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes