Cheesecake Egg Rolls with Caramel Sauce

Ingredients:

– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup crushed graham crackers
– 12 egg roll wrappers
– Vegetable oil, for frying

Caramel Sauce:

– 1 cup granulated sugar
– 6 tablespoons unsalted butter, cut into pieces
– 1/2 cup heavy cream
– 1/2 teaspoon salt

Directions:

1. In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
2. Fold in the crushed graham crackers gently to combine.
3. Lay one egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape).
4. Place about 2 tablespoons of the cream cheese mixture near the corner closest to you.
5. Fold the corner over the filling, then fold in the sides and roll tightly, sealing the edges with a little water.
6. Repeat with the remaining wrappers and filling.
7. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
8. Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side.
9. Remove with a slotted spoon and drain on paper towels.
10. For the caramel sauce, heat sugar in a medium saucepan over medium heat, stirring constantly until it melts into a smooth amber liquid.
11. Add butter carefully (mixture will bubble), stirring until melted and combined.
12. Slowly pour in heavy cream while stirring continuously until smooth.
13. Remove from heat and stir in salt.
14. Serve the cheesecake egg rolls warm with the caramel sauce for dipping.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 320 kcal | Servings: 6 servings

Tips:
Ensure the cream cheese mixture is well chilled before filling to prevent leakage during frying.
Use a candy thermometer to monitor caramel temperature for a smooth, lump-free sauce.