Cheesecake Egg Rolls

FOR THE SAUCE

• 2 c. chopped strawberries
• 2 tbsp. water
• 2 tbsp. sugar

FOR THE EGGROLLS

• 2 (8-oz.) bars cream cheese, softened
• 1/2 c. sugar
• 1/2 c. sour cream
• 1 tsp. pure vanilla extract
• Pinch kosher salt
• 12 eggroll wrapper
• vegetable oil
• Powdered sugar, for garnish

DIRECTIONS

1. In a small sauce pan over medium heat, combine strawberries, water and sugar. Stir to combine and bring to a simmer. Stir frequently and cook until thick and jammy, 3-4 minutes. Transfer to a medium bowl and set aside.
2. In a large bowl, combine cream cheese with sugar, sour cream, vanilla, and kosher salt. Using a hand mixer, beat ingredients until fully combined.
3. Place an egg roll wrapper on a clean surface in a diamond shape and spoon approximately 3 tablespoons cream cheese mixture into a line in the center. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water.
4. In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
5. Plate, dust with powdered sugar, and serve with strawberry sauce.