Strawberry Cheesecake Eggrolls

@geeksandgrubs

Next time you go grocery shopping, don’t forget the strawberries, and try this easy strawberry cheesecake lumpia recipe.


Tasty Strawberry Cheesecake Egg Rolls

Sauce:
¼ lb strawberries, halved
1/3 cup sugar
2 tbsp lemon juice
1 tsp sumac (optional)
1 cup water
2 tbsp cornstarch
Egg Rolls:
1 lb strawberries, cut into ½-inch cubes
8 oz cream cheese, softened
8 oz Greek yogurt (I recommend lemon flavored)
½ cup sugar
1 tbsp lemon juice
Egg roll or lumpia wrappers
Neutral oil, for frying
Make the sauce: Combine the strawberries, sugar, lemon juice, and sumac in a medium saucepan. Let sit for 15 minutes to draw out the moisture.
Add the water to the strawberry mixture. Bring to a boil and stir until the sugar is dissolved. Remove from the heat, strain, and return the liquid to the saucepan.
Whisk in the cornstarch. Place the saucepan over medium heat and slowly bring to a boil while whisking constantly. Cook until the sauce is thickened. Set aside.
Make the egg rolls: Mix together the strawberries, cream cheese, yogurt, sugar, and lemon juice in a large bowl until well combined. Place in the refrigerator for about 10 minutes, or until chilled.
Lay an egg roll wrapper on a flat work surface. Place a small amount of filling down the center of the wrapper and roll to enclose the filling. Repeat with the remaining filling and wrappers.
Heat 2 inches oil in a large pot over medium-high heat to 350°F (180°C).
Fry the egg rolls in hot oil for 2-3 minutes, until golden brown. Drain on a wire rack until slightly cooled.
Cut the egg rolls in half and drizzle with the strawberry sauce to serve.