Churro Cheesecake Egg Rolls


  • 2 (8-oz.) blocks cream cheese, softened
  • 1/2 c. granulated sugar
  • 1 1/2 tsp. ground cinnamon
  • Pinch kosher salt
  • 1 tsp. pure vanilla extract
  • 12 egg roll wrappers
  • Vegetable oil, for frying


  • 1/4 c. granulated sugar
  • 1 1/2 tsp. ground cinnamon
  • 3/4 c. heavy cream
  • 2/3 c. chocolate chips
  • Pinch kosher salt
  • Pinch cayenne pepper (optional) 


  1. In a large bowl, beat cream cheese, sugar, cinnamon, and salt until smooth. Beat in vanilla until fully combined.
  2. Place an egg roll wrapper on a clean surface in a diamond shape and brush top 2 edges lightly with water. Spoon about 3 tablespoons cream cheese mixture into a line in the center. Roll up bottom half, tightly fold in sides, and gently roll upward to seal. Repeat with remaining wrappers and filling.
  3. In a shallow bowl, mix together sugar and cinnamon. In a large skillet over medium heat, pour enough oil to reach 1″ up the side of skillet. Heat until oil starts to bubble when a drop of water is added.
  4. Add egg rolls and fry until golden, a little over 1 minute per side. Transfer to bowl with cinnamon sugar and roll to coat each egg roll.
  5. For serving: In a medium microwave-safe bowl, microwave cream in 30-second intervals until it starts to bubble, watching carefully to avoid boiling over. Pour hot cream over chocolate and let sit 3 minutes. Add salt and cayenne, if using, and whisk until smooth.
  6. Serve egg rolls with warm chocolate dipping sauce.

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Churro Cheesecake Egg Rolls
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