Sweet Stuffed Egg Rolls

Introduction & Inspiration

I am an absolute sucker for creative desserts that combine familiar comforts in new and exciting ways, and these Sweet Stuffed Egg Rolls immediately captured my imagination! This recipe features a wonderfully unique filling – a combination of warm, spiced peaches and tangy, sweet cream cheese cheesecake filling – all wrapped in a crispy egg roll wrapper, deep-fried to golden perfection, and then generously coated in cinnamon sugar. It sounded like a fusion of a peach cobbler, a cheesecake, and a crispy chimichanga all in one amazing bite!

My inspiration for diving into this recipe came from a love for fun, handheld desserts with a surprise inside. The idea of a warm, gooey, creamy, and fruity filling encased in a shatteringly crisp shell was incredibly appealing. It felt like the perfect fun dessert for a party, a special occasion, or anytime you want to create a truly memorable treat.

My goal is to guide you step-by-step through making these impressive dessert egg rolls. While there are a few components to prepare – the cooked peach filling, the cheesecake filling, and the frying process – each stage is straightforward, and the final result is a stunningly delicious and unique dessert that will have everyone talking.

Let’s get ready to roll and fry our way to dessert perfection!

Nostalgic Appeal / Comfort Food Connection

These Sweet Stuffed Egg Rolls brilliantly tap into the comforting nostalgia of several beloved dessert categories. The warm, spiced peach filling is reminiscent of classic homemade peach pie or cobbler, evoking feelings of summer and comforting baked fruit desserts. The creamy, tangy cheesecake filling brings to mind another favorite comfort food, offering rich, satisfying creaminess.

Fried desserts themselves, like donuts, churros, or apple turnovers, also hold a special place in comfort food traditions, often associated with fairs, special occasions, and pure indulgence. The final roll in cinnamon sugar is a classic finish that feels both familiar and incredibly satisfying.

This recipe takes all these comforting elements and combines them in a fun, unexpected format – the egg roll wrapper. It’s a creative mashup that feels both innovative and deeply rooted in comforting, classic dessert flavors.

Making and enjoying these dessert egg rolls feels like indulging in a fun, slightly adventurous, and incredibly satisfying treat that hits all the right comfort food notes.

Homemade Focus (Crafting Fillings & Crispy Shells)

This recipe for Sweet Stuffed Egg Rolls is a wonderful celebration of creating a unique dessert from scratch, focusing on crafting two distinct homemade fillings and utilizing the classic deep-frying technique to achieve a perfectly crispy shell.

I love recipes that guide you through building layers of flavor and texture. First, you create the homemade peach filling by sautéing fresh diced peaches with butter, brown sugar, cinnamon, and vanilla, then thickening it with a simple cornstarch slurry. This process creates a rich, jammy fruit filling far superior to anything from a can. The homemade cheesecake filling, a simple blend of cream cheese, powdered sugar, and vanilla, provides a tangy, creamy counterpoint.

The assembly and cooking process are also key homemade techniques. Carefully wrapping the two fillings inside an egg roll wrapper requires a bit of hands-on skill, and deep-frying them to a perfect golden brown ensures that signature crispy texture. The final roll in homemade cinnamon sugar is the perfect finishing touch.

From cooking the fresh peach filling to carefully wrapping and frying each roll, every step emphasizes the rewarding results of from-scratch homemade dessert making.

Flavor Goal

The primary flavor goal of these Sweet Stuffed Egg Rolls is a delightful explosion of textures and flavors: a shatteringly crisp, cinnamon-sugar coated exterior giving way to a warm, gooey, and creamy interior filled with sweet, spiced peaches and tangy cheesecake.

The egg roll wrapper, when fried, should be golden brown, bubbly, and incredibly crispy, coated in a sweet, aromatic layer of cinnamon sugar.

The peach filling should be soft and tender, with a sweet and slightly spiced flavor from the brown sugar, cinnamon, and vanilla.

The cheesecake filling should be warm, creamy, and tangy, balancing the sweetness of the peaches and the cinnamon-sugar coating.

When you bite into one, the goal is to experience the satisfying crunch of the shell, followed by the warm, luscious, and creamy combination of the two distinct fillings – a perfect harmony of crispy, creamy, tangy, sweet, and spiced.

Ingredient Insights

Let’s explore the key components for these decadent dessert egg rolls:

Peach Filling:

• Peaches, peeled and diced: Fresh, ripe peaches are ideal for the best flavor and texture. Frozen peaches (thawed and drained) could also work.
• Butter: For sautéing peaches and adding richness.
• Brown sugar: Adds sweetness and molasses notes to the peach filling.
• Cinnamon & Vanilla extract: Classic warm flavorings for peaches.
• Cornstarch & Water: Create a slurry to thicken the peach juices into a jammy consistency, which is crucial to prevent the filling from being too watery and making the egg rolls soggy or burst.

Cheesecake Filling:

• Cream cheese, softened: The essential base for the tangy, creamy cheesecake filling. Full-fat block style, fully softened, is key for a smooth texture.
• Powdered sugar: Sweetens the cream cheese filling smoothly.
• Vanilla extract: Flavors the filling.

Assembly & Finishing:

• Egg roll wrappers: The crispy vessel for the filling. Find these in the refrigerated produce section of most grocery stores.
• Vegetable oil for frying: A neutral oil with a high smoke point is needed (canola, peanut, etc.).
• Cinnamon sugar: For the final delicious coating.

Cooling the peach filling before assembling is crucial for preventing the wrappers from getting soggy and tearing.

Essential Equipment

This recipe requires tools for cooking the filling, assembly, and deep frying:

• A Skillet: For cooking the peach filling.
• A Medium bowl and an Electric mixer (handheld or stand mixer): Recommended for beating the cream cheese filling until smooth.
• A Deep, heavy-bottomed pot or Dutch oven (or a Deep Fryer): Essential for safely deep-frying the egg rolls.
• A Kitchen thermometer: Crucial for maintaining the correct oil temperature (350°F) for frying.
• Tongs or a Spider/Slotted spoon: For safely adding and removing egg rolls from the hot oil.
• A Wire rack set over a baking sheet lined with paper towels: For draining the fried egg rolls.
• Parchment paper (for your work surface during assembly, optional).
• A Shallow dish or plate: For the cinnamon sugar coating.
• A Small bowl: For the water to seal the wrappers.
• Measuring cups and spoons.

A thermometer for the frying oil is highly recommended for best results.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

Peach Filling:

• 2 cups fresh peaches, peeled and diced (from about 2-3 medium peaches)
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (optional but recommended)
• 1 tablespoon water (if using cornstarch)

Cheesecake Filling:

• 8 oz (1 block) cream cheese, softened
• 1/2 cup powdered sugar, sifted
• 1 teaspoon vanilla extract

For Assembly & Finishing:

• 10 egg roll wrappers
• Vegetable oil for frying (about 4-6 cups, depending on pot size)
• 1/4 cup cinnamon sugar (made from 3 tbsp granulated sugar + 1 tbsp ground cinnamon)

These quantities will yield 10 dessert egg rolls.

Have all fillings made and completely cooled before you begin wrapping.

Step-by-Step Instructions (Building Your Dessert Egg Rolls!)

Let’s create these unique and delicious treats:

1. Make the Cooked Peach Filling:

• In a medium skillet, melt the 1 tablespoon of butter over medium heat.
• Add the diced peaches, brown sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract. Cook, stirring occasionally, for 5-7 minutes, until the peaches are soft and have released their juices.
• Thicken the Filling (Optional but Recommended): In a small bowl, whisk together the 1 tablespoon of cornstarch and 1 tablespoon of cold water until a smooth slurry forms. Stir this slurry into the peach mixture in the skillet. Continue to cook and stir for 1-2 minutes more, until the mixture thickens noticeably.
• Transfer the peach filling to a bowl and let it cool completely. Chilling it in the refrigerator can speed this up.

2. Make the Cheesecake Filling:

• While the peach filling cools, prepare the cheesecake filling. In a medium bowl, combine the softened cream cheese, sifted powdered sugar, and 1 teaspoon vanilla extract.
• Beat with an electric mixer (or stir vigorously with a spoon) until the mixture is completely smooth and creamy, with no lumps. Set aside.

3. Heat Oil for Frying:

• Pour about 2-3 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven.
• Heat the oil over medium to medium-high heat until it reaches 350°F (175°C) on a kitchen thermometer. Adjust heat as needed to maintain this temperature.

4. Assemble and Wrap the Egg Rolls:

• Lay one egg roll wrapper on your work surface in a diamond shape (with one corner pointing towards you).
• Place about 1 tablespoon of the cheesecake filling and about 1 tablespoon of the cooled peach filling in the center of the wrapper. Avoid overfilling.
• Fold and Roll: Fold the bottom corner up and snugly over the filling. Fold in the left and right side corners towards the center, like an envelope. Tightly roll the wrapper up towards the top corner.
• Moisten the edges of the final top corner with a little water (using your finger) and press to seal the egg roll securely. Repeat with the remaining wrappers and fillings.

5. Fry the Egg Rolls:

• Once the oil is at 350°F, carefully place 2-3 assembled egg rolls into the hot oil. Do not overcrowd the pot.
• Fry for 2-3 minutes total, turning them gently with tongs, until they are golden brown and crispy on all sides.
• Using tongs or a slotted spoon, remove the fried egg rolls from the oil and let them drain on a wire rack set over paper towels.

6. Coat in Cinnamon Sugar:

• While the egg rolls are still hot and slightly oily, generously roll each one in the prepared cinnamon sugar mixture until well coated.

7. Serve:

• Serve the Sweet Stuffed Egg Rolls warm. Enjoy the crispy, gooey goodness!

Sealing the egg rolls tightly and maintaining oil temperature are key for frying!

Troubleshooting

Deep frying filled items can be tricky, but here’s how to manage:

• Problem: Egg rolls unraveled or leaked filling during frying.
  • Solution: Ensure wrappers were sealed securely with a good dab of water. Don’t overfill the egg rolls, as this puts pressure on the seams. Make sure the peach filling was cooled and properly thickened with cornstarch so it’s not too runny.
• Problem: Egg rolls are greasy or soggy.
  • Solution: Oil temperature was likely too low, causing them to absorb excess oil. Use a thermometer to ensure oil is consistently at 350°F. Don’t overcrowd the frying pot. Drain well on a wire rack.
• Problem: Egg rolls are too dark on the outside but filling isn’t hot.
  • Solution: Oil temperature was too high. Reduce the heat slightly to maintain 350°F. The goal is to quickly crisp the wrapper and just heat the already-cooked fillings.
• Problem: Peach filling is watery inside the cooked roll.
  • Solution: Ensure the cornstarch slurry step was used to thicken the peach filling adequately before cooling and assembly.

Properly sealed wrappers and correct oil temperature are crucial.

Tips and Variations

Let’s customize these delicious dessert egg rolls:

• Tip: Use fresh, ripe but still firm peaches for the best texture. If using frozen peaches, thaw and drain them well before cooking the filling.
• Variation: Substitute other fruits for the peaches, like diced apples (cooked until tender with cinnamon), cherries (from pie filling), or even a berry compote. Ensure any fruit filling is well-thickened.
• Tip: For easier wrapping, work on a clean, dry surface. Don’t let the wrappers get too damp before filling.
• Variation (Bake or Air Fry): For a lighter version, you can try baking or air frying. Spray the assembled egg rolls generously with cooking oil spray. Bake at 400°F (200°C) for 10-15 minutes, flipping halfway, until golden and crispy. Air fry at around 375°F (190°C) for 6-8 minutes, flipping halfway. The texture will be different from deep-fried but still delicious.
• Tip: If your cheesecake filling seems too soft, you can chill it briefly (15-20 minutes) before assembling to make it easier to scoop.
• Variation: Add finely chopped pecans or walnuts to the peach filling for extra nutty texture.
• Variation: Serve with a side of caramel sauce, chocolate sauce, or a dollop of vanilla ice cream or whipped cream for dipping.

A fun concept to adapt with your favorite fruit and cheesecake flavors!

Serving and Pairing Suggestions

Sweet Stuffed Egg Rolls are a fun, unique, and indulgent dessert.

Serving: Best served warm, fresh from the fryer, while the shell is crispy and the filling is gooey.

Pairing:

• A La Mode: Fantastic served alongside a scoop of vanilla bean or cinnamon ice cream. The contrast of warm, crispy roll and cold, creamy ice cream is divine.
• Dipping Sauces: A side of warm caramel sauce, chocolate sauce, or even a thinned-out cream cheese glaze for dipping would be delicious.
• Occasions: Perfect for parties, special dessert nights, or as a fun, unique treat for guests.
• Beverages: Pairs well with coffee, tea, or a cold glass of milk.

Their unique format makes them a memorable and shareable treat.

Nutritional Information

This is a rich, fried dessert with a cream cheese and fruit filling, coated in sugar. Nutritional info is highly approximate (per egg roll, assuming 10):

• Calories: 250-350+ (depends heavily on oil absorption during frying)
• Fat: 12-20+ grams
• Saturated Fat: 5-10+ grams (from butter, cream cheese, frying oil)
• Cholesterol: 30-50+ mg
• Sodium: 150-250+ mg
• Total Carbs.: 25-35+ grams
• Dietary Fiber: 1-2 grams
• Sugars: 15-25+ grams (from pie filling sugars, powdered sugar, cinnamon sugar)
• Protein: 3-6 grams

Definitely an indulgent treat, high in sugar and fat. Baking or air frying can significantly reduce the fat content.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Sweet Stuffed Egg Rolls feature a dual filling of a homemade cooked and thickened spiced peach mixture and a simple cream cheese cheesecake filling. A spoonful of each filling is placed in the center of an egg roll wrapper, which is then tightly rolled and sealed. The assembled rolls are deep-fried until golden brown and crispy, and then immediately rolled in a cinnamon-sugar mixture before serving warm.

Q&A:

Q: Can I make these ahead of time? A: These are best served fresh for optimal crispness. However, you can prepare both the peach filling and the cheesecake filling a day or two in advance and store them covered in the refrigerator. Assemble and fry the egg rolls just before you plan to serve them.

Q: How do I store leftovers? A: Leftover fried egg rolls will lose their crispness upon refrigeration. Store in an airtight container for up to 1-2 days.

Q&A: How do I reheat leftovers to make them crispy again? A: The best way to reheat and try to restore some crispness is in an air fryer or a hot oven (around 375°F/190°C) for a few minutes until heated through. Microwaving will make them soft.

Q: Do I have to use the cornstarch in the peach filling? A: It is highly recommended. The cornstarch slurry thickens the juices released by the peaches, creating a jammy filling that is less likely to leak out or make the wrapper soggy during frying.

Q&A: What’s the best way to roll the egg rolls so they don’t fall apart? A: Place the wrapper in a diamond shape. Keep the filling amount modest and centered. Fold the bottom corner up snugly over the filling, then fold in the sides tightly (like an envelope), and finally, roll it up tightly towards the top corner. Use a dab of water on the final corner to seal it securely, like an adhesive