Deep-fried Cheesecake Spring Roll Wrapper

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 30
• 1 prepared cheesecake (homemade or store bought)
• 30 egg roll wraps (available in asian and large supermarkets, i don't see why tortilla's wouldn't work here)
• 1 egg wash (whisk 1 egg with 1 cup of milk)
• vegetable oil, as needed
• cinnamon sugar, as needed

Recipe

• 1 cut already-baked cheesecake into uniform pieces approximately 1-by-3 inches in size.
• 2 one large cheesecake will produce about 30 slices for deep frying.
• 3 lightly moisten each spring roll wrapper with the egg wash.
• 4 blot off excess egg wash with paper towel.
• 5 place each piece of cheesecake in the middle of a wrapper.
• 6 fold top of wrapper down over the cheesecake, and both sides toward the middle.
• 7 roll each piece of cheesecake toward you until it is completely rolled up.
• 8 give this "egg roll" a gentle squeeze to make sure the dough is sealed completely.
• 9 using a deep frying pan, heat at least 3 inches of oil to 365°f.
• 10 dip the corner of one "egg roll" in the heated oil.
• 11 if the oil sizzles, it is ready.
• 12 if not, heat the oil a little longer.
• 13 when the oil is ready, gently release "egg rolls" into the oil and allow to brown lightly, approximately 10 seconds.
• 14 using tongs, remove the golden-brown "egg rolls" from the oil.
• 15 place each "egg roll" in a bowl of cinnamon sugar and coat well.
• 16 place deep-fried slices of cheesecake on paper towels to cool slightly before serving.
• 17 (i'd use a rack).
• 18 caution: these will be very hot.
• 19 allow to cool at least 5 minutes before serving.
• 20 they can be enjoyed warm or cold.
• 21 (cinnamon sugar can be made by mixing 2 cups of sugar with 4 teaspoons of ground cinnamon).