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These crispy raspberry cream cheese rolls transform basic egg roll wrappers into a fancy sweet treat blending smooth cream cheese with tangy raspberry jam. You'll love the mix of crunchy outside and rich inside, making a knockout dessert that'll wow your friends or hit the spot when you're craving something sweet.
I whipped these up for the first time when friends were coming over and I needed something quick but impressive. They couldn't stop talking about them, so now I always keep wrappers in my freezer just for making these sweet bites.
Ingredients
- Egg roll wrappers: These paper-thin sheets get super crunchy when fried, making the perfect shell for your filling
- Cream cheese: Go for the full-fat kind for the best taste and make sure it's nice and soft before you start
- Sugar: Plain white sugar sweetens everything up without taking over
- Vanilla extract: Brings a nice cozy flavor to your cream cheese mix
- Raspberry pie filling or jam: The slight tang cuts through the richness; try to find one with real berry chunks
- Oil for frying: Pick something plain like canola or vegetable oil that can handle high heat
- Powdered sugar: Gives that pretty finishing touch and extra bit of sweetness
Step-by-Step Instructions
- Mix your cream cheese filling:
- Beat together the room temperature cream cheese, sugar, and vanilla until it's completely smooth without any lumps. You want it thick but easy to spread. Let your cream cheese sit out for at least an hour so it gets soft enough to mix properly.
- Put everything together:
- Set an egg roll wrapper on your counter with one corner pointing toward you like a diamond. Spoon 1 tablespoon of cream cheese mix in the middle, then add 1 teaspoon of raspberry filling on top. Don't get greedy with filling or they might burst when cooking.
- Wrap them up:
- Fold the bottom corner up over your filling, then bring in both side corners toward the middle. Keep rolling upward snugly, with just the top corner still loose. Wet your finger and dab the top corner, then finish rolling to stick it closed. The water helps glue everything shut while frying.
- Fry until crunchy:
- Get your oil hot around 350°F in a deep pan. Carefully drop in a few rolls at a time and cook for 2-3 minutes, turning now and then, until they're nice and golden brown. When the bubbling sound gets quieter, they're almost done.
- Cool and finish:
- Lift the rolls out with a slotted spoon onto paper towels to soak up extra oil. Let them cool a bit, then sprinkle with powdered sugar if you want. They taste best while still warm when you get that amazing contrast between the crunchy outside and creamy inside.
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My favorite thing about making these is watching people's reactions with that first bite. Nobody expects to find such a creamy, sweet surprise inside what looks like a regular egg roll, and it always gets smiles around the table.
Make Ahead Options
One great thing about these raspberry cream cheese rolls is how easy they are to prep ahead. You can put them together up to a day before you need them. Just line them up on a tray with parchment paper, making sure they don't touch, wrap with plastic, and stick them in the fridge. The cold actually helps set the filling and makes frying easier. Just remember that the wrappers can dry out, so keep them wrapped up tight.
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Serving Suggestions
You can dress these little treats up or down depending on what you're doing. For something fancy, arrange them on a nice plate with some fresh raspberries and mint leaves, then dust with powdered sugar right before bringing them out. If you want something more decadent, put out some vanilla ice cream or whipped cream for dipping. A little chocolate sauce drizzled over the top looks beautiful against the white powdered sugar and tastes amazing too.
Flavor Variations
The raspberry filling works great with the cream cheese, but don't be afraid to try something new. Strawberry, blueberry or cherry preserves all work nicely for different fruit flavors. If you love chocolate, mix some mini chocolate chips into the cream cheese or swap the fruit for chocolate hazelnut spread. For something with a vacation vibe, try pineapple preserves with a tiny bit of coconut extract mixed into the cream cheese. Once you get the hang of making these, you can come up with all kinds of tasty combinations.
Frequently Asked Questions
- → Why do my rolls split while frying?
Seal the edges tightly using water and don’t overfill them. Make sure the oil is at the ideal temperature and fry small amounts at a time.
- → Is there a baking option instead of frying?
Sure! Bake them at 375°F (190°C) for 15–20 minutes, remembering to flip halfway. Use a greased tray for best results.
- → What type of raspberry mixture should I add?
You can use pie filling, jam, or freshly mashed raspberries mixed with a little sugar to taste.
- → Can these be prepped ahead?
Yes, you can prepare the rolls and chill them in the fridge for no more than a day. Frying just before serving ensures the best crunch.
- → Any fun ideas for different fillings?
Try changing things up with fillings like strawberry, blueberry, or even chocolate spread for a unique surprise.