Try Strawberry Cheesecake Egg Rolls for a crispy creamy bitethese irresistible mini desserts deliver bright berry flavor in every bite tonight

Cream cheese, softened (8 oz / 225 g)

Granulated sugar (2–3 tbsp

Vanilla extract (1/2 tsp)

Strawberries, diced (2 cups / 300 g)

Graham cracker crumbs (1 cup / 100 g)

Butter, unsalted (2 tbsp / 28 g)

Egg roll wrappers (12 sheets)

Neutral oil for frying (as needed)

Powdered sugar or strawberry sauce (optional for finishing)

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Beat cream cheese with granulated sugar and vanilla until smooth. Fold in diced strawberries; chill 10 minutes to help set.
Mix graham cracker crumbs with melted butter to create a quick crust.
Place about 1–1.5 tablespoons of filling on each egg roll wrapper. Optional: add a thin line of the graham crust near the edge. Roll tightly and seal with a dab of water to prevent unrolling.
Heat oil to 350–365°F (175–185°C). Fry 2–3 rolls at a time until golden and crisp, about 2–3 minutes per side. Drain on paper towels. For air-fryer, lightly spray with oil and cook at 380°F (193°C) for 6–8 minutes, turning halfway.
Dust with powdered sugar or drizzle with strawberry sauce. Serve warm with optional whipped cream or ice cream.