Cheesecake Egg Rolls

I came across this recipe when I went to Wild Wing Cafe, and they had something similar called the Cheesecake Chimichanga. Well this is the Asian ancestor of that! It's simple and taste so good. Unlike the chimichanga, these are smaller and can actually be dunked into sauce.

Cheesecake Eggrolls:

• 12 egg roll wrappers

• 2 blocks (8 oz each) cream cheese, softened

• 1 cup sugar

• 1 tsp vanilla extract

• 1/4 cup granulated sugar

• 1/4 tsp ground cinnamon

• Nonstick baking spray

Directions:

- Preheat oven to 425. Spray a large baking sheet with nonstick spray and set aside.

- In the bowl of your mixer, combine cream cheese, sugar, and vanilla.

- Wet the edges of an egg roll wrapper with water. Spread cream cheese mixture in the middle and fold according to egg roll wrapper directions.

FOLD AS TIGHTLY AS YOU CAN -- SEALING THE EDGES.

- Place egg roll on prepared baking sheet. Spray with nonstick spray and sprinkle with cinnamon sugar.

- Bake for about 10 minutes or until dark golden brown. Remove from oven and let cool slightly before serving.

- Serve with caramel sauce, chocolate sauce, or what ever type of dipping sauce you may want.

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