If you're a fan of churros and cheesecake, this dessert was made for you. Ready in just 30 minutes and using a fraction of the normal amount of frying oil you'd need to cook churros, this treat is simple to make and perfect for sharing. Roll them in the cinnamon sugar as soon as they leave the oil to ensure maximum coverage, and eat 'em while they're fresh! The pinch of cayenne in the chocolate sauce—for a little extra kick in each bite—is totally optional, but highly recommended.
Addicted to egg rolls? We've got sweet caramel apple ones and savory burrito ones, and so many more for the next time you're hungering for them. If you've made this recipe, don't forget to rate and leave us a comment below on how you liked it! As always, thanks for cooking with us.
- In a large bowl, beat cream cheese, sugar, cinnamon, and salt until smooth. Beat in vanilla until fully combined.
- 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.
- 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.
- 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.
- 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.
- Serve egg rolls with warm chocolate dipping sauce.
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