Ingredients:
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
Directions:
Cut already-baked cheesecake into uniform pieces approximately 1-by-3 inches in size.
One large cheesecake will produce about 30 slices for deep frying.
Lightly moisten each spring roll wrapper with the egg wash.
Blot off excess egg wash with paper towel.
Place each piece of cheesecake in the middle of a wrapper.
Fold top of wrapper down over the cheesecake, and both sides toward the middle.
Roll each piece of cheesecake toward you until it is completely rolled up.
Give this “egg roll” a gentle squeeze to make sure the dough is sealed completely.
Using a deep frying pan, heat at least 3 inches of oil to 365 F.
Dip the corner of one “egg roll” in the heated oil.
If the oil sizzles, it is ready.
If not, heat the oil a little longer.
When the oil is ready, gently release “egg rolls” into the oil and allow to brown lightly, approximately 10 seconds.
Using tongs, remove the golden-brown “egg rolls” from the oil.
Place each “egg roll” in a bowl of cinnamon sugar and coat well.
Place deep-fried slices of cheesecake on paper towels to cool slightly before serving.
(I’d use a rack).
Caution: These will be very hot.
Allow to cool at least 5 minutes before serving.
They can be enjoyed warm or cold.
(Cinnamon sugar can be made by mixing 2 cups of sugar with 4 teaspoons of ground cinnamon).
Servings: 30
Time preparation: 30 min.
Time total: 35 min.