Deep-Fried Cheesecake Spring Roll Wrapper

Recipe by Steve_G
READY IN: 35mins


  • 1
    prepared cheesecake (homemade or store bought)
  • 30
    egg roll wraps (available in Asian and large supermarkets, I don't see why tortilla's wouldn't work here)
  • 1
    egg wash (whisk 1 egg with 1 cup of milk)
  • vegetable oil, as needed
  • cinnamon sugar, as needed


  • Cut already-baked cheesecake into uniform pieces approximately 1-by-3 inches in size.
  • One large cheesecake will produce about 30 slices for deep frying.
  • Lightly moisten each spring roll wrapper with the egg wash.
  • Blot off excess egg wash with paper towel.
  • Place each piece of cheesecake in the middle of a wrapper.
  • Fold top of wrapper down over the cheesecake, and both sides toward the middle.
  • Roll each piece of cheesecake toward you until it is completely rolled up.
  • Give this "egg roll" a gentle squeeze to make sure the dough is sealed completely.
  • Using a deep frying pan, heat at least 3 inches of oil to 365°F.
  • Dip the corner of one "egg roll" in the heated oil.
  • If the oil sizzles, it is ready.
  • If not, heat the oil a little longer.
  • When the oil is ready, gently release "egg rolls" into the oil and allow to brown lightly, approximately 10 seconds.
  • Using tongs, remove the golden-brown "egg rolls" from the oil.
  • Place each "egg roll" in a bowl of cinnamon sugar and coat well.
  • Place deep-fried slices of cheesecake on paper towels to cool slightly before serving.
  • (I'd use a rack).
  • Caution: These will be very hot.
  • Allow to cool at least 5 minutes before serving.
  • They can be enjoyed warm or cold.
  • (Cinnamon sugar can be made by mixing 2 cups of sugar with 4 teaspoons of ground cinnamon).