23 Scrumptious Dessert Egg Roll Masterpieces

Unleash your inner dessert artist with these 23 scrumptious dessert egg roll masterpieces! Imagine crispy, golden wrappers hugging sweet fillings like cinnamon apples, chocolate hazelnut, or fruity cheesecake—perfect for impressing guests or treating yourself. Whether you’re a baking novice or a seasoned pro, these creative twists on a classic will have you reaching for the frying pan. Ready to roll? Let’s dive into these irresistible delights!

Classic Apple Pie Egg Rolls

Unbelievably, the first time I tried making apple pie egg rolls was during a chaotic Thanksgiving when my traditional pie crust decided to rebel against me. Now they’ve become my go-to dessert whenever I want that classic apple pie flavor without the fuss of lattice work. There’s something magical about that warm, cinnamon-spiced apple filling wrapped in a crispy, golden shell that just makes everyone’s eyes light up.

Ingredients

– 6 egg roll wrappers
– 2 cups peeled and finely diced Granny Smith apples
– 1/4 cup granulated sugar
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon ground cinnamon
– 1/4 teaspoon freshly grated nutmeg
– 1 tablespoon unsalted butter
– 1 tablespoon all-purpose flour
– 1 large pasture-raised egg, lightly beaten
– 4 cups vegetable oil for frying
– 1 tablespoon confectioners’ sugar

Instructions

1. Combine 2 cups peeled and finely diced Granny Smith apples, 1/4 cup granulated sugar, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon ground cinnamon, and 1/4 teaspoon freshly grated nutmeg in a medium mixing bowl.
2. Melt 1 tablespoon unsalted butter in a skillet over medium heat until it begins to foam, about 2 minutes.
3. Add the apple mixture to the skillet and cook for 5 minutes, stirring occasionally, until the apples soften slightly but still retain some texture.
4. Sprinkle 1 tablespoon all-purpose flour over the apple mixture and stir continuously for 1 minute to create a thickened filling.
5. Transfer the apple filling to a baking sheet and spread it into a thin layer to cool completely to room temperature, approximately 15 minutes.
6. Place one egg roll wrapper on a clean surface with a corner pointing toward you, creating a diamond shape.
7. Spoon 3 tablespoons of the cooled apple filling horizontally across the center of the wrapper, leaving 1-inch borders on both sides.
8. Fold the bottom corner of the wrapper over the filling, then fold in the side corners tightly to enclose the filling.
9. Brush the top corner of the wrapper with lightly beaten egg using a pastry brush to create an adhesive seal.
10. Roll the egg roll away from you firmly until completely sealed, pressing gently to ensure no air pockets remain.
11. Heat 4 cups vegetable oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer to monitor temperature accurately.
12. Carefully lower 2-3 egg rolls into the hot oil using tongs and fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
13. Remove the fried egg rolls with a slotted spoon and drain on a wire rack set over a baking sheet for 2 minutes.
14. Dust the warm egg rolls with 1 tablespoon confectioners’ sugar using a fine-mesh sieve.

Golden and crisp on the outside with that familiar apple pie warmth inside, these egg rolls offer the perfect textural contrast between the shatteringly crisp wrapper and the soft, spiced apple filling. I love serving them alongside a scoop of vanilla bean ice cream that slowly melts into all the nooks and crannies, though they’re equally delicious simply dusted with cinnamon sugar for a breakfast treat.

Sweet Cream Cheese and Berry Egg Rolls

Never have I been more convinced that dessert should be portable until I accidentally created these sweet cream cheese and berry egg rolls during a chaotic kitchen experiment last summer. What started as a desperate attempt to use up leftover farmers market berries transformed into my new favorite handheld treat that perfectly balances creamy, tangy, and fruity flavors in every crispy bite.

Ingredients

• 8 egg roll wrappers
• 4 ounces high-quality cream cheese, softened to room temperature
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup mixed fresh berries (raspberries, blueberries, blackberries), roughly chopped
• 1 tablespoon cornstarch
• 1 large pasture-raised egg, lightly beaten
• 4 cups vegetable oil for frying
• 2 tablespoons confectioners’ sugar for dusting

Instructions

1. In a medium mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract using a rubber spatula until completely smooth and lump-free.
2. Gently fold in the chopped mixed berries and cornstarch until the berries are evenly distributed throughout the cream cheese mixture. Tip: The cornstarch will prevent the berry juices from making the wrappers soggy during frying.
3. Lay one egg roll wrapper on a clean surface with one corner pointing toward you, creating a diamond shape.
4. Place 2 tablespoons of the cream cheese and berry filling in the center of the wrapper, forming a horizontal log shape.
5. Brush the edges of the wrapper with the lightly beaten egg using a pastry brush.
6. Fold the bottom corner over the filling, then fold in the side corners tightly.
7. Roll the wrapper upward firmly but gently to create a sealed cylinder, ensuring no filling escapes.
8. Repeat steps 3-7 with the remaining wrappers and filling.
9. Heat vegetable oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer to monitor temperature precisely.
10. Carefully place 2-3 egg rolls into the hot oil using tongs, being cautious not to overcrowd the pot.
11. Fry for 3-4 minutes, turning occasionally with tongs, until the wrappers achieve a deep golden-brown color and become crispy. Tip: Maintaining oil temperature between 345-355°F ensures even cooking without absorbing excess oil.
12. Transfer the fried egg rolls to a wire rack set over a baking sheet using tongs to drain excess oil.
13. Allow the egg rolls to cool for 5 minutes before dusting generously with confectioners’ sugar through a fine-mesh sieve. Tip: Letting them rest briefly prevents the sugar from immediately melting into the hot surface.

When you bite through that shatteringly crisp exterior, the contrast with the warm, molten cream cheese center and burst of tart berries creates pure dessert magic. We love serving these alongside a drizzle of raspberry coulis for extra berry intensity or with a scoop of vanilla bean ice cream that slowly melts into the crispy crevices.

Chocolate Hazelnut Banana Egg Rolls

Gosh, I still remember the first time I experimented with turning breakfast flavors into dessert—these Chocolate Hazelnut Banana Egg Rolls were born out of a happy kitchen accident when I had overripe bananas and leftover egg roll wrappers. They’ve since become my go-to treat for impressing guests with minimal effort, and the combination of warm, melty chocolate with crispy pastry never fails to delight. Honestly, there’s something magical about how simple ingredients transform into such an elegant dessert.

Ingredients

– 4 ripe bananas, sliced into 1/2-inch rounds
– 1/2 cup chocolate hazelnut spread
– 8 egg roll wrappers
– 1 large pasture-raised egg, lightly beaten
– 2 cups vegetable oil for frying
– 1/4 cup confectioners’ sugar for dusting

Instructions

1. Lay one egg roll wrapper on a clean work surface with one corner pointing toward you.
2. Spread 1 tablespoon of chocolate hazelnut spread evenly across the center third of the wrapper, leaving a 1-inch border at the edges.
3. Arrange 5-6 banana slices in a single layer over the chocolate hazelnut spread.
4. Brush the edges of the wrapper lightly with beaten egg using a pastry brush.
5. Fold the bottom corner over the filling, then fold in the left and right corners tightly.
6. Roll the wrapper upward firmly to form a tight cylinder, pressing the final corner to seal completely.
7. Repeat steps 1-6 with remaining wrappers and filling.
8. Heat vegetable oil in a heavy-bottomed Dutch oven to 350°F, monitoring temperature with a deep-fry thermometer.
9. Carefully place 2-3 egg rolls into the hot oil using tongs, ensuring they don’t touch.
10. Fry for 2-3 minutes until golden brown, flipping halfway through cooking.
11. Remove egg rolls with a slotted spoon and drain on a wire rack set over a baking sheet.
12. Dust warm egg rolls generously with confectioners’ sugar using a fine-mesh sieve.

Zesty with banana sweetness and rich chocolate hazelnut depth, these egg rolls offer a satisfying contrast between the shatteringly crisp wrapper and molten interior. I love serving them alongside vanilla bean ice cream that slowly melts into the warm pastry, or drizzling them with extra chocolate sauce for ultimate indulgence.

Lemon Curd and Coconut Flake Egg Rolls

Last week, while cleaning out my pantry, I discovered a forgotten jar of lemon curd hiding behind the coconut flakes, and inspiration struck—what if I combined these two tropical flavors in an unexpected egg roll format? Let me tell you, the result was so delightfully crispy and tangy that I immediately made another batch to share with my neighbor, who now insists I bring these to every potluck.

Ingredients

• 8 egg roll wrappers
• 1 cup high-quality lemon curd
• 1/2 cup unsweetened coconut flakes
• 1 large pasture-raised egg, lightly beaten
• 4 cups peanut oil for frying
• 1/4 cup confectioners’ sugar for dusting

Instructions

1. Lay one egg roll wrapper on a clean work surface with one corner pointing toward you, creating a diamond shape.
2. Spoon 2 tablespoons of lemon curd onto the center of the wrapper, spreading it horizontally but leaving a 1-inch border at the top and bottom corners.
3. Sprinkle 1 tablespoon of coconut flakes evenly over the lemon curd.
4. Using a pastry brush, lightly moisten all four edges of the wrapper with the beaten egg wash to ensure proper sealing.
5. Fold the bottom corner of the wrapper up and over the filling, tucking it snugly against the mixture.
6. Fold the left and right corners inward toward the center, forming an envelope shape around the filling.
7. Roll the egg roll tightly away from you until fully sealed, applying gentle pressure to eliminate air pockets. Tip: Avoid overfilling to prevent bursting during frying.
8. Repeat steps 1–7 with the remaining wrappers and filling, placing finished rolls seam-side down on a parchment-lined baking sheet.
9. In a heavy-bottomed Dutch oven, heat peanut oil to 350°F, using a deep-fry thermometer to monitor temperature accuracy.
10. Carefully lower 2–3 egg rolls into the hot oil using a spider strainer, frying for 2–3 minutes until golden brown and crispy. Tip: Maintain oil temperature between 345–355°F for even cooking without greasiness.
11. Transfer fried egg rolls to a wire rack set over a baking sheet to drain excess oil, preventing sogginess.
12. Allow egg rolls to cool for 5 minutes before dusting generously with confectioners’ sugar using a fine-mesh sieve. Tip: For extra texture, toast coconut flakes in a dry skillet over medium heat for 2 minutes until fragrant before using.

When you bite through the shatteringly crisp wrapper, the warm lemon curd oozes with bright acidity that’s perfectly balanced by the toasty coconut’s subtle sweetness. I love serving these alongside vanilla bean ice cream for a temperature contrast, or drizzling them with white chocolate sauce for an extra indulgent dessert presentation.

Peanut Butter and Jelly Egg Rolls

Never did I think my childhood lunchbox staple would become the star of my appetizer spread, but these peanut butter and jelly egg rolls have completely transformed my party hosting game. I first experimented with this fusion during a desperate pantry raid when unexpected guests arrived, and now it’s my most requested recipe.

Ingredients

– 8 egg roll wrappers
– ½ cup creamy peanut butter
– ¼ cup raspberry preserves
– 2 tablespoons granulated sugar
– 1 quart vegetable oil for frying
– ¼ cup confectioners’ sugar for dusting

Instructions

1. Lay one egg roll wrapper on a clean work surface with one corner pointing toward you.
2. Spread 1 tablespoon of creamy peanut butter in a horizontal line across the center of the wrapper, leaving 1-inch borders on both sides.
3. Spoon 1½ teaspoons of raspberry preserves directly over the peanut butter line.
4. Lightly moisten all four edges of the wrapper with water using your fingertip.
5. Fold the bottom corner up over the filling, tucking it snugly against the mixture.
6. Fold the left and right corners inward toward the center, creating an envelope shape.
7. Roll the wrapper tightly upward toward the remaining corner, pressing firmly to seal the final edge.
8. Repeat steps 1-7 with remaining wrappers and filling.
9. Heat vegetable oil in a heavy-bottomed Dutch oven to 350°F, monitoring temperature with a deep-fry thermometer.
10. Carefully place 2-3 egg rolls into the hot oil using tongs, being mindful not to overcrowd the pot.
11. Fry for 2-3 minutes until golden brown and crisp, turning occasionally with tongs for even coloring.
12. Remove egg rolls using a spider strainer and transfer to a wire rack set over a baking sheet.
13. Continue frying remaining egg rolls in batches, allowing oil temperature to return to 350°F between batches.
14. Let egg rolls rest for 2 minutes before dusting generously with confectioners’ sugar using a fine-mesh sieve.

Here’s why these became my new favorite party trick: the contrast between the crisp, shatteringly delicate wrapper and the warm, oozing peanut butter center creates pure magic. I love serving them alongside a cold glass of milk for dipping, or get creative by drizzling with chocolate sauce for an extra decadent dessert version that always disappears within minutes.

Tropical Pineapple Mango Egg Rolls

A tropical escape is just one bite away with these incredible pineapple mango egg rolls that transport me straight to a sunny beach vacation every time I make them. After discovering this sweet twist on traditional egg rolls during a Hawaiian food festival last year, I’ve perfected my own version that balances fruity brightness with that satisfying crispy crunch we all love. I now make these for every summer gathering—they disappear faster than I can plate them!

Ingredients

– 8 large egg roll wrappers
– 1 cup fresh pineapple, finely diced
– 1 cup ripe mango, finely diced
– ¼ cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon fresh lime juice
– ½ teaspoon pure vanilla extract
– ¼ teaspoon ground cinnamon
– 2 cups vegetable oil for frying
– ¼ cup confectioners’ sugar for dusting

Instructions

1. Combine 1 cup finely diced fresh pineapple, 1 cup finely diced ripe mango, ¼ cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon fresh lime juice, ½ teaspoon pure vanilla extract, and ¼ teaspoon ground cinnamon in a medium mixing bowl.
2. Stir the fruit mixture vigorously for 45 seconds until the sugar begins to dissolve and the cornstarch is fully incorporated.
3. Place one egg roll wrapper on a clean work surface with a corner pointing toward you, creating a diamond shape.
4. Spoon 2 tablespoons of the fruit filling onto the center of the wrapper, arranging it in a horizontal line.
5. Fold the bottom corner of the wrapper over the filling, tucking it snugly against the fruit mixture.
6. Fold the left and right corners inward toward the center, creating an envelope shape.
7. Moisten the top corner of the wrapper with a small amount of water using your fingertip.
8. Roll the filled wrapper tightly toward the moistened top corner, sealing completely to form a cylinder.
9. Repeat steps 3-8 with the remaining 7 wrappers and filling.
10. Heat 2 cups vegetable oil in a heavy-bottomed Dutch oven to 350°F, verified using a deep-fry thermometer.
11. Carefully place 3-4 egg rolls into the hot oil using tongs, being mindful not to overcrowd the pot.
12. Fry for 2-3 minutes until golden brown, flipping halfway through with tongs for even coloring.
13. Remove the fried egg rolls using a spider strainer and transfer to a wire rack set over a baking sheet.
14. Repeat steps 11-13 with the remaining egg rolls, allowing the oil to return to 350°F between batches.
15. Dust the warm egg rolls generously with ¼ cup confectioners’ sugar using a fine-mesh sieve.
Really, the contrast between the shatteringly crisp wrapper and the warm, jammy fruit filling is pure magic. The tropical flavors intensify when served warm, making these perfect for dipping in coconut caramel sauce or pairing with vanilla bean ice cream for an unforgettable dessert experience.

Rich Red Velvet Cake Egg Rolls

Finally, after experimenting with countless dessert mashups in my tiny Brooklyn kitchen, I stumbled upon this magical creation that combines the elegance of red velvet with the crispy satisfaction of egg rolls—it’s the perfect treat for when you want something impressively delicious without spending hours in the kitchen.

Ingredients

– 8 egg roll wrappers
– 1 cup red velvet cake batter, prepared
– 4 oz cream cheese, softened
– 2 tbsp powdered sugar
– 1 tsp pure vanilla extract
– 2 cups vegetable oil for frying
– 1/4 cup granulated sugar for dusting

Instructions

1. Prepare the cream cheese filling by combining softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth and lump-free.
2. Lay one egg roll wrapper on a clean surface with one corner pointing toward you, creating a diamond shape.
3. Spoon 2 tablespoons of red velvet cake batter onto the center of the wrapper, spreading it slightly horizontally.
4. Add 1 tablespoon of cream cheese filling directly on top of the cake batter, creating a layered effect.
5. Fold the bottom corner of the wrapper up over the filling, tucking it snugly against the mixture.
6. Fold the left and right corners inward toward the center, forming an envelope shape.
7. Moisten the top corner of the wrapper with water using your fingertip to create a seal.
8. Roll the egg roll tightly toward the moistened corner, pressing firmly to seal completely.
9. Repeat steps 2-8 with remaining wrappers and fillings.
10. Heat vegetable oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer to ensure accuracy.
11. Carefully place 2-3 egg rolls into the hot oil using tongs, being mindful not to overcrowd the pot.
12. Fry for 3-4 minutes, turning occasionally with tongs until the wrappers achieve a golden brown color and crisp texture.
13. Remove egg rolls using a spider strainer and transfer to a wire rack set over a baking sheet to drain excess oil.
14. Immediately dust warm egg rolls with granulated sugar while they’re still hot for optimal adherence.
15. Allow to cool for 5 minutes before serving to prevent burning your mouth.

Delightfully crispy on the outside with a warm, molten cake center, these egg rolls offer the perfect textural contrast that makes them irresistible. The cream cheese filling melts beautifully into the red velvet, creating pockets of tangy sweetness that complement the rich cocoa notes. For an extra special presentation, serve them alongside a drizzle of white chocolate ganache or a scoop of vanilla bean ice cream to balance the warmth of the freshly fried pastry.

Baked Cinnamon and Sugar Egg Rolls

Never has a recipe felt more like a warm hug than these baked cinnamon and sugar egg rolls—they’re my go-to when the autumn chill sets in and I’m craving something that fills the house with that sweet, spiced aroma my grandma always perfected. I actually started making these after a failed attempt at traditional fried egg rolls left me with a greasy kitchen and a determination to find a simpler, equally delicious baked version that wouldn’t leave me scrubbing pans for hours.

Ingredients

– 1 package (16 ounces) refrigerated egg roll wrappers
– 4 tablespoons unsalted European-style butter, melted
– 1/2 cup granulated cane sugar
– 2 tablespoons ground Ceylon cinnamon
– 1/4 cup clarified butter, for brushing
– 1 large pasture-raised egg, lightly beaten
– 1 cup confectioners’ sugar, sifted
– 2 tablespoons whole milk, at room temperature
– 1/2 teaspoon pure Madagascar bourbon vanilla extract

Instructions

1. Preheat your conventional oven to 375°F (190°C) and line a heavy-gauge baking sheet with parchment paper.
2. Lay one egg roll wrapper on a clean work surface with one corner pointing toward you, keeping the remaining wrappers covered with a damp kitchen towel to prevent drying.
3. Brush the entire surface of the wrapper lightly with clarified butter using a pastry brush.
4. In a small mixing bowl, whisk together the granulated cane sugar and ground Ceylon cinnamon until fully incorporated.
5. Sprinkle 1½ teaspoons of the cinnamon-sugar mixture evenly over the buttered wrapper, leaving a 1-inch border at the top corner.
6. Fold the bottom corner of the wrapper up over the filling, then fold in the left and right corners tightly toward the center.
7. Roll the wrapper firmly toward the top corner, sealing the edge with a light brush of the beaten egg.
8. Place the sealed egg roll seam-side down on the prepared baking sheet and repeat with the remaining wrappers and filling, spacing them 1 inch apart.
9. Brush the tops and sides of all egg rolls with the remaining clarified butter.
10. Bake for 18–22 minutes, or until the wrappers turn golden brown and crisp, rotating the baking sheet halfway through for even browning.
11. While the egg rolls bake, prepare the glaze by whisking the sifted confectioners’ sugar, whole milk, and pure Madagascar bourbon vanilla extract in a bowl until smooth.
12. Transfer the baked egg rolls to a wire cooling rack and drizzle immediately with the vanilla glaze while still warm.
My favorite part is breaking into that crisp, flaky shell to reveal the warm, cinnamon-scented interior—the contrast between the crunchy exterior and soft, sweet center is pure comfort. They’re fantastic served alongside a scoop of vanilla bean ice cream that slowly melts into the crevices, or simply enjoyed with a strong cup of black coffee to balance the sweetness.

Creamy Matcha Green Tea Egg Rolls

Ever since discovering matcha during a trip to Kyoto, I’ve been obsessed with incorporating its vibrant flavor into unexpected dishes—like these surprisingly addictive egg rolls that have become my go-to brunch showstopper. Experimenting with traditional techniques led me to develop this creamy, slightly sweet filling that perfectly balances matcha’s earthy notes, creating what my friends now call “the green velvet surprise” that always disappears within minutes of hitting the table.

Ingredients

– 8 large pasture-raised eggs, lightly beaten
– 1/4 cup heavy cream
– 2 tablespoons culinary-grade matcha powder
– 1 tablespoon granulated sugar
– 1/4 teaspoon fine sea salt
– 2 tablespoons clarified butter
– 1/4 cup crème fraîche
– 1 tablespoon honey

Instructions

1. Sift matcha powder through a fine-mesh sieve into a medium mixing bowl to eliminate lumps.2. Add granulated sugar and fine sea salt to the matcha powder, whisking vigorously until fully incorporated.3. Pour heavy cream into the matcha mixture while continuously whisking to create a smooth, vibrant green liquid.4. Gradually incorporate lightly beaten pasture-raised eggs into the matcha cream, whisking until the mixture achieves uniform coloration.5. Heat a 10-inch nonstick skillet over medium-low heat and add clarified butter, swirling to coat the surface evenly.6. Pour one-quarter of the egg mixture into the skillet, immediately tilting to form a thin, even layer across the entire surface.7. Cook for 2-3 minutes until the edges begin pulling away from the pan and the surface appears set but still slightly glossy.8. Using a silicone spatula, gently lift one edge and roll the egg sheet tightly toward the opposite side of the skillet.9. Slide the completed roll to one side of the skillet and add another quarter of the egg mixture, lifting the existing roll to allow new batter to flow beneath it.10. Repeat the cooking and rolling process three additional times, building up layered cylinders with each addition.11. Transfer the completed matcha egg roll to a cutting board and let rest for 3 minutes before slicing into 1-inch thick rounds.12. Whisk together crème fraîche and honey until smooth and drizzle over the sliced egg rolls before serving. Let these elegant rolls cool slightly before slicing—the brief rest allows the layers to set properly for cleaner cuts. Maintaining low, steady heat prevents the delicate matcha from developing bitter notes while ensuring tender, creamy layers. Lifting the existing roll when adding new batter creates beautiful, defined spirals that make each slice visually stunning. Layers of subtly sweet matcha create a velvety texture that melts on the tongue, while the honey-kissed crème fraîche adds a luxurious tang that elevates this beyond ordinary egg dishes—try serving these elegant spirals alongside fresh berries for a brunch that feels both sophisticated and comforting.

Luscious Tiramisu Egg Rolls

Perfectly crispy on the outside with that dreamy coffee-kissed cream inside, these tiramisu egg rolls have become my go-to dessert whenever I want to impress dinner guests without spending hours in the kitchen. I first experimented with this fusion concept after having leftover mascarpone from a traditional tiramisu and some spring roll wrappers in my freezer—sometimes the best creations come from happy accidents in a well-stocked pantry!

Ingredients

• 8 spring roll wrappers
• 1 cup whole-milk mascarpone cheese
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 2 large pasture-raised eggs, separated
• 1/2 cup strong brewed espresso, cooled to 68°F
• 2 tablespoons coffee liqueur
• 1 teaspoon pure vanilla extract
• 1/4 cup Dutch-process cocoa powder
• 4 cups vegetable oil for frying
• 2 tablespoons confectioners’ sugar for dusting

Instructions

1. Whisk mascarpone, heavy cream, and granulated sugar in a chilled metal bowl until smooth and slightly thickened, about 2 minutes.
2. Beat egg yolks with 1 tablespoon of cooled espresso until pale and ribbon-like, approximately 3 minutes.
3. Fold yolk mixture into mascarpone mixture until fully incorporated.
4. In a separate clean bowl, whip egg whites to stiff peaks, about 4-5 minutes on medium-high speed.
5. Gently fold whipped egg whites into mascarpone mixture in three additions to maintain airiness.
6. Stir in remaining espresso, coffee liqueur, and vanilla extract until homogeneous.
7. Place one spring roll wrapper diagonally on a clean surface with a corner pointing toward you.
8. Spoon 3 tablespoons of filling across the bottom third of the wrapper, leaving 1-inch borders on sides.
9. Fold bottom corner over filling, then fold in side corners tightly.
10. Brush top corner with water and roll upward firmly to seal, pressing edges to ensure no gaps.
11. Heat vegetable oil in a heavy-bottomed Dutch oven to 350°F, verified with a deep-fry thermometer.
12. Fry egg rolls in batches of two for 3-4 minutes until golden brown and crisp, turning once halfway.
13. Transfer to a wire rack set over a baking sheet using spider strainer to drain excess oil.
14. Dust warm egg rolls generously with Dutch-process cocoa powder using a fine-mesh sieve.
15. Finish with a light dusting of confectioners’ sugar just before serving.

Amazingly, the contrast between the shatteringly crisp wrapper and the cloud-like mascarpone filling creates pure dessert magic. The espresso flavor deepens as they cool slightly, making these perfect for serving with an extra shot of coffee liqueur for dipping—trust me, your guests will beg for the recipe after one bite!

Salted Caramel Cheesecake Egg Rolls

Just when I thought cheesecake couldn’t get any more indulgent, my late-night fridge raid led to this glorious creation that combines crispy egg roll wrappers with creamy cheesecake filling and rich salted caramel. My husband still jokes about finding me at 2 AM surrounded by cream cheese and wrappers, but one bite of these warm, golden rolls and he became my biggest fan.

Ingredients

• 8 egg roll wrappers
• 8 ounces full-fat cream cheese, softened to room temperature
• 1/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup prepared salted caramel sauce
• 2 tablespoons clarified butter, melted
• 1 quart vegetable oil for frying
• 1/4 cup confectioners’ sugar for dusting

Instructions

1. Combine 8 ounces softened cream cheese, 1/4 cup granulated sugar, 1 lightly beaten egg, and 1 teaspoon vanilla extract in a medium mixing bowl.
2. Whisk the mixture vigorously for exactly 2 minutes until completely smooth and no lumps remain.
3. Lay one egg roll wrapper on a clean surface with one corner pointing toward you, creating a diamond shape.
4. Spread 1 tablespoon of the cream cheese mixture horizontally across the center of the wrapper, leaving 1-inch borders on both sides.
5. Drizzle 1 teaspoon of salted caramel sauce directly over the cream cheese filling.
6. Fold the bottom corner of the wrapper up and over the filling, tucking it snugly against the mixture.
7. Fold the left and right corners inward toward the center, creating an envelope shape.
8. Brush the remaining top corner with a small amount of water using a pastry brush.
9. Roll the filled portion tightly toward the moistened corner, pressing firmly to seal completely.
10. Repeat the wrapping process with the remaining 7 wrappers and filling.
11. Heat 1 quart vegetable oil in a heavy-bottomed Dutch oven to 350°F, verified with a deep-fry thermometer.
12. Carefully lower 2-3 egg rolls into the hot oil using tongs, being mindful not to overcrowd the pot.
13. Fry for 3-4 minutes, turning occasionally with tongs, until golden brown and crispy on all sides.
14. Transfer the fried egg rolls to a wire rack set over a baking sheet using a spider strainer.
15. Brush each warm egg roll lightly with clarified butter using a pastry brush.
16. Dust the egg rolls generously with confectioners’ sugar through a fine-mesh sieve.

When you bite through that shatteringly crisp shell, the warm cheesecake filling oozes out with pockets of molten caramel that create the perfect sweet-salty balance. We love serving these alongside strong black coffee to cut through the richness, though my neighbor swears they’re even better dipped in extra caramel sauce for true indulgence.

Strawberry Cheesecake Egg Rolls

Last summer, I found myself with a surplus of farmers’ market strawberries and a serious craving for something crispy and creamy—which is how I ended up experimenting with these Strawberry Cheesecake Egg Rolls. They’re the perfect fusion of nostalgic fair food and elegant dessert, and I love how they make any Tuesday feel like a celebration.

Ingredients

• 8 egg roll wrappers
• 1 cup fresh strawberries, finely diced
• 8 oz cream cheese, softened to room temperature
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 large pasture-raised egg, lightly beaten
• 4 cups vegetable oil for frying
• 1/4 cup confectioners’ sugar for dusting

Instructions

1. Combine the softened cream cheese, granulated sugar, and vanilla extract in a medium mixing bowl, whisking vigorously until completely smooth and free of lumps.
2. Fold the finely diced strawberries into the cream cheese mixture using a spatula, ensuring even distribution without overmixing.
3. Lay one egg roll wrapper on a clean surface with a corner facing you, creating a diamond shape.
4. Spoon 2 tablespoons of the strawberry-cheesecake filling onto the center of the wrapper.
5. Brush the edges of the wrapper lightly with the beaten egg using a pastry brush.
6. Fold the bottom corner of the wrapper over the filling, tucking it snugly beneath the mixture.
7. Fold the left and right corners inward toward the center, forming an envelope shape.
8. Roll the wrapper tightly upward toward the top corner, pressing firmly to seal all edges completely. Tip: Ensure no filling escapes by pressing out air pockets as you roll.
9. Repeat steps 3–8 with the remaining wrappers and filling.
10. Heat the vegetable oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer to verify the temperature.
11. Carefully place 2–3 egg rolls into the hot oil using tongs, frying for 2–3 minutes until golden brown and crisp. Tip: Avoid overcrowding the pot to maintain consistent oil temperature.
12. Transfer the fried egg rolls to a wire rack set over a baking sheet using a spider strainer, allowing excess oil to drain.
13. Let the egg rolls cool for 5 minutes before dusting generously with confectioners’ sugar through a fine-mesh sieve. Tip: Dust just before serving to prevent the sugar from dissolving into the crispy shell.

Zesty and luxurious, these egg rolls deliver a crackling shell that gives way to a lush, tangy filling with bursts of sweet strawberry. I love serving them warm with a drizzle of reduced balsamic glaze for a sophisticated twist, or simply alongside a scoop of vanilla bean ice cream for pure indulgence.

Pumpkin Pie Spice Egg Rolls

Remember that crisp autumn afternoon when I first experimented with turning seasonal flavors into finger foods? I was craving something that combined the cozy warmth of pumpkin pie with the satisfying crunch of an egg roll wrapper, and after several delicious trials, these pumpkin pie spice egg rolls became my go-to fall treat. They’re perfect for when you want dessert to feel a bit more playful and portable.

Ingredients

• 1 cup pumpkin puree
• 1/4 cup light brown sugar, firmly packed
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• 1/8 tsp ground cloves
• 1/4 tsp fine sea salt
• 12 egg roll wrappers
• 1 large pasture-raised egg, lightly beaten
• 4 cups vegetable oil for frying
• 1/4 cup confectioners’ sugar for dusting

Instructions

1. Combine pumpkin puree, light brown sugar, granulated sugar, ground cinnamon, ground ginger, freshly grated nutmeg, ground cloves, and fine sea salt in a medium mixing bowl.
2. Whisk the mixture vigorously for 90 seconds until completely smooth and all sugar crystals have dissolved.
3. Lay one egg roll wrapper on a clean work surface with one corner pointing toward you, creating a diamond shape.
4. Place 1 tablespoon of the pumpkin filling in the center of the wrapper, forming a horizontal log shape.
5. Brush the edges of the wrapper lightly with the beaten pasture-raised egg using a pastry brush.
6. Fold the bottom corner over the filling, tucking it snugly against the mixture.
7. Fold the left and right corners inward toward the center, creating an envelope shape.
8. Roll the wrapper tightly upward, applying gentle pressure to seal the final edge completely.
9. Repeat the filling and rolling process with the remaining 11 wrappers.
10. Heat vegetable oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer to verify the temperature.
11. Carefully lower 3-4 egg rolls into the hot oil using a spider strainer or slotted spoon.
12. Fry for 3-4 minutes, turning occasionally with tongs, until golden brown and crisp on all sides.
13. Transfer the fried egg rolls to a wire rack set over a baking sheet to drain excess oil.
14. Allow the egg rolls to cool for 8-10 minutes until safe to handle but still warm.
15. Dust the cooled egg rolls generously with confectioners’ sugar using a fine-mesh sieve.

The contrast between the shatteringly crisp wrapper and the velvety spiced pumpkin filling is pure autumn magic. I love serving these warm with a dollop of vanilla bean ice cream that slowly melts into the cracks, or drizzled with salted caramel sauce for an extra layer of decadence that plays beautifully against the warm spices.

Decadent Black Forest Egg Rolls

Never did I think my German grandmother’s classic Black Forest cake would find its way into an egg roll wrapper, but here we are! After experimenting with this fusion dessert during last year’s holiday season, I’ve perfected what might just become your new favorite party trick. The combination of warm chocolate, tart cherries, and that signature crispy shell creates something truly magical.

Ingredients

• 8 egg roll wrappers
• 1 cup dark chocolate chunks (70% cacao)
• 1 cup pitted Morello cherries, drained and patted dry
• 4 ounces cream cheese, softened to room temperature
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 tablespoons cornstarch
• 1 large pasture-raised egg, lightly beaten
• 4 cups vegetable oil for frying
• 1/4 cup confectioners’ sugar for dusting

Instructions

1. Combine softened cream cheese, granulated sugar, vanilla extract, and almond extract in a medium mixing bowl, whisking vigorously until completely smooth and lump-free.
2. Fold in dark chocolate chunks and drained Morello cherries using a silicone spatula, ensuring even distribution throughout the cream cheese mixture.
3. Lay one egg roll wrapper on a clean surface with one corner pointing toward you, creating a diamond shape.
4. Place 2 tablespoons of the filling mixture horizontally across the center of the wrapper, leaving 1-inch borders on the left and right sides.
5. Brush the edges of the wrapper lightly with the beaten egg using a pastry brush.
6. Fold the bottom corner up over the filling, tucking it snugly against the mixture.
7. Fold the left and right corners inward toward the center, creating an envelope shape.
8. Roll the entire assembly tightly toward the remaining top corner, sealing all edges completely.
9. Repeat the wrapping process with remaining seven wrappers and filling.
10. Heat vegetable oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer to monitor temperature precisely.
11. Fry two to three egg rolls at a time for 3-4 minutes, turning occasionally with tongs until golden brown and crispy.
12. Transfer cooked egg rolls to a wire rack set over a baking sheet using spider strainer, allowing excess oil to drain properly.
13. Let egg rolls rest for 2 minutes before dusting generously with confectioners’ sugar using a fine-mesh sieve.

Zesty cherry notes burst through the rich chocolate filling, while the shatteringly crisp wrapper provides the perfect textural contrast. Serve these warm with a dollop of whipped cream for that authentic Black Forest experience, or get creative by drizzling with chocolate sauce and topping with fresh cherries for an elegant restaurant-style presentation.

White Chocolate Raspberry Egg Rolls

Kind of like that magical moment when you discover your favorite dessert has a crispy, golden cousin you never knew existed. I first experimented with these white chocolate raspberry egg rolls during a holiday potluck panic, and now they’re my go-to for impressing guests without spending hours in the kitchen. There’s something wonderfully indulgent about breaking through that crunchy shell to find molten white chocolate and tart raspberry jam waiting inside.

Ingredients

– 8 egg roll wrappers
– 4 ounces high-quality white chocolate baking bars, finely chopped
– 1/2 cup seedless raspberry preserves
– 2 tablespoons unsalted butter, clarified
– 1 large pasture-raised egg, lightly beaten
– 1 quart vegetable oil for frying
– 1 tablespoon confectioners’ sugar for dusting

Instructions

1. Lay one egg roll wrapper on a clean work surface with one corner pointing toward you, creating a diamond shape.
2. Place 1 tablespoon of finely chopped white chocolate baking bars in the center of the wrapper.
3. Spoon 2 teaspoons of seedless raspberry preserves directly over the white chocolate pieces.
4. Using a pastry brush, lightly coat all four edges of the wrapper with beaten egg wash.
5. Fold the bottom corner of the wrapper up and over the filling, tucking it snugly against the ingredients.
6. Fold the left and right corners toward the center, forming an envelope shape around the filling.
7. Roll the package tightly toward the remaining top corner, ensuring no air pockets remain inside.
8. Press firmly to seal the final edge, creating a tight cylindrical roll.
9. Repeat steps 1-8 with remaining wrappers and filling ingredients.
10. Heat vegetable oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
11. Carefully lower 2-3 egg rolls into the hot oil using a spider strainer or slotted spoon.
12. Fry for 2-3 minutes until golden brown, flipping halfway through cooking for even coloration.
13. Remove egg rolls from oil when they achieve a uniform amber hue and float to the surface.
14. Transfer to a wire rack set over a baking sheet to drain excess oil.
15. Allow egg rolls to rest for 3 minutes before dusting with confectioners’ sugar using a fine-mesh sieve.

Dazzlingly crisp on the outside with a molten center that oozes luxurious white chocolate and bright raspberry notes, these egg rolls offer the perfect textural contrast. The clarified butter in the wrapper creates an exceptionally flaky, golden crust that shatters beautifully with each bite. For an elegant presentation, serve them warm alongside vanilla bean ice cream or drizzle with raspberry coulis for added visual appeal.

Nutty Pecan Pie Egg Rolls

Oftentimes, the best recipes come from happy accidents in the kitchen, like the time I had leftover pecan pie filling and some egg roll wrappers staring back at me from the fridge. This delightful fusion was born from that moment of culinary curiosity, combining the cozy, familiar flavors of a classic Southern dessert with the satisfying crunch of an egg roll. I love how these little parcels turned a sit-down pie into a handheld treat perfect for parties or a sweet snack.

Ingredients

– 1 package of 12-inch square egg roll wrappers
– 1 ½ cups of toasted pecans, roughly chopped
– ¾ cup of dark brown sugar, firmly packed
– ½ cup of Grade A dark amber maple syrup
– 3 tablespoons of unsalted European-style butter, melted
– 2 pasture-raised eggs, lightly beaten
– 1 teaspoon of pure vanilla extract
– ½ teaspoon of fine sea salt
– ¼ teaspoon of ground Vietnamese cinnamon
– 1 quart of peanut oil, for frying
– 2 tablespoons of confectioners’ sugar, for dusting

Instructions

1. In a medium mixing bowl, combine the toasted pecans, dark brown sugar, maple syrup, melted butter, one lightly beaten egg, vanilla extract, sea salt, and ground cinnamon until fully incorporated.
2. Lay one egg roll wrapper on a clean work surface with one corner pointing toward you, creating a diamond shape.
3. Place 3 tablespoons of the pecan mixture in the center of the wrapper, forming a horizontal log shape.
4. Fold the bottom corner of the wrapper up and over the filling, tucking it snugly.
5. Fold the left and right corners inward toward the center, creating an envelope shape.
6. Brush the remaining top corner of the wrapper with the second lightly beaten egg using a pastry brush.
7. Roll the filled wrapper tightly toward the egg-brushed corner, sealing the edge firmly to create a cylindrical egg roll.
8. Repeat steps 2 through 7 with the remaining wrappers and filling.
9. Pour the peanut oil into a heavy-bottomed Dutch oven, filling it no more than halfway.
10. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
11. Carefully lower 3-4 egg rolls into the hot oil using a spider strainer, being cautious not to overcrowd the pot.
12. Fry for 3-4 minutes, turning occasionally with tongs, until the wrappers achieve a uniform golden-brown color and crisp texture.
13. Remove the egg rolls from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil.
14. Allow the egg rolls to cool for 5 minutes before dusting generously with confectioners’ sugar using a fine-mesh sieve.

What makes these egg rolls truly special is the contrast between the shatteringly crisp wrapper and the warm, gooey pecan filling that oozes with every bite. The toasty nuts and deep caramel notes from the dark brown sugar create a sophisticated sweetness that’s perfectly balanced by the subtle saltiness. For an extra indulgent treat, I love serving them alongside a scoop of vanilla bean ice cream that slowly melts into the hot filling.

Conclusion

Delicious doesn’t even begin to cover it! This collection proves egg rolls are the ultimate dessert canvas, offering endless sweet possibilities perfect for any occasion. We’d love to hear which of these 23 masterpieces you try first—drop your favorite in the comments below and don’t forget to share the sweet inspiration on Pinterest!