Strawberry Cheesecake Egg Rolls with Lemon Glaze

The History

The fusion of dessert and handheld appetizer might seem like a modern culinary trend, but the roots of Strawberry Cheesecake Egg Rolls with Lemon Glaze trace back to the creative kitchens of American diners and food trucks in the early 2000s. While traditional egg rolls hail from Chinese-American cuisine—typically filled with savory vegetables or meats—the idea of reinventing them with sweet, decadent fillings emerged as chefs experimented with comfort food mashups. The concept gained momentum during county fairs and restaurant innovation challenges, where deep-fried desserts became crowd favorites.

Strawberry cheesecake, a beloved classic combining creamy richness with fruity freshness, was a natural candidate for this transformation. By stuffing the flavors of New York-style cheesecake and fresh strawberries into a crispy egg roll wrapper and frying it to golden perfection, a new dessert sensation was born. The addition of a zesty lemon glaze not only complements the sweetness but also elevates the entire experience with a bright, tangy finish. Today, this indulgent treat is a staple at dessert bars, gourmet food festivals, and even high-end restaurants looking to offer a playful twist on familiar flavors.

Ingredients Breakdown

To craft the perfect Strawberry Cheesecake Egg Rolls with Lemon Glaze, you’ll need a balance of creamy, fruity, crunchy, and zesty components. Each ingredient plays a crucial role in building layers of flavor and texture that make this dessert unforgettable.

For the Cheesecake Filling:

Cream Cheese (8 oz): Use full-fat, brick-style cream cheese for maximum richness and smoothness. It forms the base of the filling and provides that iconic cheesecake mouthfeel.
Granulated Sugar (1/4 cup): Sweetens the filling without overpowering the other ingredients. Adjust slightly based on desired sweetness.
Vanilla Extract (1 tsp): Adds depth and warmth to the filling, enhancing the overall dessert profile.
Large Egg Yolk (1): Acts as a binder and helps the filling set slightly when cooked, preventing leakage during frying.
Sour Cream (2 tbsp): Introduces a subtle tang that balances the sweetness and adds creaminess.

For the Strawberry Component:

Fresh Strawberries (1 cup, diced): Choose ripe but firm berries for the best flavor and texture. They add juiciness and freshness.
Strawberry Jam (2 tbsp): Concentrates the berry flavor and helps bind the fruit, reducing excess moisture.
Granulated Sugar (1 tbsp): Draws out the natural juices and enhances sweetness.
Lemon Juice (1 tsp): Prevents browning and adds brightness to the strawberry mixture.

For the Egg Rolls:

Egg Roll Wrappers (12 count): Found in the refrigerated section of most grocery stores. These provide the signature crispy shell when fried.
Vegetable Oil (for frying): Neutral-flavored oil with a high smoke point ensures clean frying without off-flavors.
Water (2 tbsp): Used to seal the edges of the wrappers before rolling.

For the Lemon Glaze:

Powdered Sugar (1 cup): Forms the base of the glaze, giving it sweetness and structure.
Fresh Lemon Juice (2–3 tbsp): Provides the tart contrast essential to cutting through the richness.
Lemon Zest (1 tsp): Intensifies the citrus aroma and adds a pop of color.
Milk or Cream (1 tsp, optional): Adjusts consistency for drizzling if needed.

Optional Garnishes:

Chopped strawberries
Whipped cream
Crushed graham cracker crumbs
Edible flowers
Mint leaves

Step-by-Step Recipe

Prepare the Strawberries: In a small bowl, combine diced strawberries, 1 tablespoon sugar, 1 teaspoon lemon juice, and 2 tablespoons strawberry jam. Stir gently and let macerate for 15–20 minutes. This draws out juices and intensifies flavor while preventing sogginess in the roll.
Make the Cheesecake Filling: In a medium mixing bowl, beat the cream cheese until smooth and creamy. Add 1/4 cup sugar, vanilla extract, egg yolk, and sour cream. Mix until fully combined and no lumps remain. Set aside.
Preheat Oil: Fill a heavy-bottomed pot or deep skillet with 2 inches of vegetable oil. Heat over medium heat to 350°F (175°C). Use a candy thermometer for accuracy.
Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon about 1 tablespoon of cheesecake filling in the center, then top with 1 tablespoon of strawberry mixture. Avoid overfilling to prevent bursting during frying.
Roll Tightly: Fold the bottom corner over the filling, then fold in the left and right corners. Brush the top corner with water to seal, then roll upward tightly. Ensure no air pockets remain.
Fry Until Golden: Carefully place 2–3 rolled egg rolls into the hot oil, seam side down. Fry for 2–3 minutes per side, turning once, until deep golden brown and crispy. Remove with tongs and drain on a wire rack or paper towels.
Cool Slightly: Let the egg rolls cool for 3–5 minutes before glazing. This prevents the glaze from melting off.
Prepare Lemon Glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons lemon juice, lemon zest, and a splash of milk if needed. Add more juice gradually until a thick but pourable consistency is reached.
Glaze and Serve: Drizzle the warm egg rolls generously with lemon glaze. Add garnishes like fresh berries or whipped cream if desired.

Tips

Don’t Overfill: Excess filling can cause leaks during frying. Stick to 1–2 tablespoons of each component per roll.
Seal Properly: Use water to moisten the edges of the wrapper—this creates a strong seal and prevents unraveling.
Control Oil Temperature: If the oil is too hot, the outside burns before the inside heats; if too low, the rolls absorb oil and become greasy. Maintain 350°F throughout.
Bake Option: For a lighter version, brush rolls with melted butter and bake at 375°F for 15–20 minutes, flipping halfway, until crisp and golden.
Chill Before Frying: Place assembled rolls on a tray and chill for 10–15 minutes to help them hold shape during frying.
Use Fresh Lemon Juice: Bottled juice lacks the vibrant flavor needed for the glaze. Always use freshly squeezed.
Serve Warm: These are best enjoyed immediately after frying when the crust is crisp and the filling is gooey.

Variations and Customizations

The beauty of Strawberry Cheesecake Egg Rolls lies in their adaptability. Whether you’re catering to dietary needs or simply want to experiment, here are some creative twists:

Flavor Twists: Swap strawberries for raspberries, blueberries, or even pie filling like apple-cinnamon or cherry. Try adding a swirl of Nutella or caramel for extra indulgence.
Cheesecake Variations: Infuse the filling with orange zest, almond extract, or a splash of liqueur like Grand Marnier or Baileys.
Dietary Modifications:
- Gluten-Free: Use gluten-free egg roll wrappers or spring roll skins (available in Asian markets).
- Dairy-Free: Substitute cream cheese with a plant-based alternative and use coconut cream instead of sour cream.
- Lower Sugar: Use sugar substitutes like erythritol in the filling and glaze, and opt for sugar-free jam.
Mini Versions:
Use wonton wrappers for bite-sized versions—perfect for parties or appetizers.

Chocolate-Dipped: After glazing, dip one end in melted white or dark chocolate for a dessert truffle effect.

Savory-Sweet Fusion: Add a thin slice of cream cheese and a few basil leaves for a gourmet herb-infused twist.

Freezer-Friendly: Assemble and freeze uncooked rolls on a tray, then transfer to a bag. Fry from frozen, adding 1–2 minutes to cooking time.

Health Considerations and Nutritional Value

While undeniably indulgent, Strawberry Cheesecake Egg Rolls can be enjoyed as an occasional treat within a balanced diet. Here’s a general nutritional breakdown per serving (2 egg rolls with glaze):

Calories: ~350–400 kcal

Total Fat: 18–22g (including 6–8g saturated fat)

Carbohydrates: 40–45g (including 25–30g sugars)

Protein: 5–6g

Cholesterol: ~40mg

Sodium: ~200–300mg

The primary sources of calories come from refined carbohydrates (wrappers, sugar), fats (cream cheese, frying oil), and natural sugars (strawberries, glaze). The lemon glaze adds vitamin C and antioxidants from citrus, while strawberries contribute fiber and polyphenols.

To make a healthier version:

Air-fry instead of deep-fry to reduce fat content by up to 70%.

Use reduced-fat cream cheese and sour cream.

Reduce sugar in both filling and glaze, or use natural sweeteners like honey or maple syrup in moderation.

Serve with a side of fresh fruit or Greek yogurt to balance the meal.

Those with lactose intolerance, diabetes, or heart conditions should consume in moderation and consider modified recipes tailored to their needs.

Ingredients

Cheesecake Filling:

8 oz full-fat cream cheese, softened

1/4 cup granulated sugar

1 large egg yolk

1 tsp vanilla extract

2 tbsp sour cream

Strawberry Mixture:

1 cup fresh strawberries, finely diced

1 tbsp granulated sugar

1 tsp fresh lemon juice

2 tbsp strawberry jam

Egg Rolls:

12 egg roll wrappers (from a 12-count pack)

Vegetable oil, for frying

2 tbsp water, for sealing

Lemon Glaze:

1 cup powdered sugar

2–3 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp milk or cream (optional)

Garnishes (Optional):

Whipped cream

Extra diced strawberries

Graham cracker crumbs

Mint leaves

Directions

In a small bowl, combine diced strawberries, 1 tbsp sugar, 1 tsp lemon juice, and 2 tbsp strawberry jam. Let sit for 15–20 minutes to macerate.

In another bowl, beat softened cream cheese until smooth. Add 1/4 cup sugar, egg yolk, vanilla extract, and sour cream. Mix until creamy and uniform. Set aside.

Heat 2 inches of vegetable oil in a deep pot or skillet to 350°F (175°C).

Place an egg roll wrapper on a flat surface in a diamond orientation. Spoon 1 tbsp of cheesecake filling into the center, followed by 1 tbsp of strawberry mixture.

Fold the bottom corner over the filling, then fold the left and right corners inward. Moisten the top corner with water and roll tightly upward to seal.

Repeat with remaining wrappers and filling. Chill rolls for 10–15 minutes if time allows.

Fry 2–3 rolls at a time for 2–3 minutes per side, until golden brown and crispy. Drain on a wire rack.

While egg rolls cool slightly, prepare the glaze: Whisk powdered sugar, 2 tbsp lemon juice, lemon zest, and optional milk until smooth. Add more juice if needed for drizzling consistency.

Drizzle warm egg rolls generously with lemon glaze. Garnish as desired.

Serve immediately and enjoy!

FAQ

Can I bake these instead of frying?

Absolutely! Brush the rolls with melted butter or oil and bake at 375°F for 15–20 minutes, flipping halfway, until golden and crisp.

How do I store leftovers?

Store cooled, unglazed egg rolls in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to restore crispness. Glaze just before serving.

Can I make them ahead of time?

Yes! Assemble and freeze uncooked rolls on a tray, then transfer to a freezer bag. Fry from frozen, adding 1–2 minutes to cooking time.

Why did my egg rolls leak during frying?

Overfilling or improper sealing are common causes. Make sure to leave space around the filling and use water to seal the wrapper thoroughly.

Can I use canned strawberries?

Fresh is best due to lower moisture content. Canned strawberries are too juicy and may make the rolls soggy. If using, drain and pat dry thoroughly.

Is the egg yolk necessary?

It helps bind the filling and improve texture. For a vegan option, substitute with cornstarch or flaxseed gel.

What can I use instead of egg roll wrappers?

Spring roll wrappers, phyllo dough (layered), or even puff pastry cut into squares work as alternatives, though textures will vary.

Can I make a dairy-free version?

Yes—use plant-based cream cheese, dairy-free sour cream, and a suitable wrapper. Check labels for hidden dairy.

Summary

Strawberry Cheesecake Egg Rolls with Lemon Glaze are a delightful fusion of creamy cheesecake, juicy strawberries, and crispy fried pastry, elevated with a bright, citrusy glaze. Perfect for parties, desserts, or indulgent weeknight treats, they bring the elegance of a classic dessert into a fun, handheld format.