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Ingredients:
1 cup cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
10 egg roll wrappers
Vegetable oil (for frying)
1/2 cup powdered sugar
2 tablespoons lemon juice
Zest of 1 lemon
Directions:
In a medium bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Gently fold in the diced strawberries until evenly distributed.
Place an egg roll wrapper on a clean surface and spoon about 2 tablespoons of the strawberry cheesecake filling onto the center.
Fold in the sides of the wrapper, then roll it up tightly. Seal the edges with a bit of water.
Repeat with the remaining wrappers and filling.
Heat vegetable oil in a deep frying pan over medium heat. Fry the egg rolls for 2-3 minutes on each side, or until golden brown and crispy.
Remove the egg rolls from the oil and place them on paper towels to drain any excess oil.
In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest to make the glaze.
Drizzle the lemon glaze over the warm egg rolls before serving.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 280 kcal | Servings: 10 servings
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