Mini Cheesecake Egg Rolls Recipes

Steps:

• Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Stir in chocolate chips. Refrigerate 1 hour.
• Place 1 egg roll wrapper on work surface with 1 bottom corner facing you; spoon 1 scant tablespoon cream cheese mixture into horizontal log shape on bottom third of wrapper. Lightly brush edges of wrapper with egg. Fold bottom corner of wrapper over filling, then fold in both opposite sides of wrapper and roll up burrito style to completely enclose filling. Repeat with remaining egg roll wrappers and cream cheese mixture.
• Heat oil to 375°F in medium saucepan on medium heat.
• Add egg rolls, in batches, to hot oil; cook 1 min. or until golden brown on both sides, turning after 30 sec. Drain on paper towels.
• Spoon preserves into microwaveable bowl. Microwave on HIGH 30 sec. or just until warmed.
• Sprinkle egg rolls with powdered sugar. Serve with the preserves.

Steps:

• Heat a skillet over medium heat. Cook beef, breaking apart as little as possible, until browned and still the size of peas, 5 to 7 minutes. Add Worcestershire sauce, salt, and pepper. Stir gently and remove mixture from pan.
• Melt butter in the skillet. Add onion and bell pepper; cook and stir until browned, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Let filling cool while preparing the wrappers.
• Lay egg roll wrappers on a flat surface. Place 1/2 a slice of American cheese onto each. Add 3 tablespoons of the filling on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly.
• Heat about 1 inch oil in a large saucepan over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, 3 to 4 minutes. Repeat with remaining egg rolls.