Mango Cream Cheese Spring Rolls
A sweet crunchy treat filled with creamy, fruity cheesecake filling wrapped in a crispy shell.
Servings: 8 pieces
Calories: 200kcal
Ingredients
Filling
- 8 oz Cream cheese Full fat, softened at room temperature
- 1/4 cup Sugar Adjust if mangoes are very sweet
- 1 tsp Vanilla Optional for added flavor
- 2 cups Ripe mangoes, diced Use firm mangoes to avoid sogginess
Wrappers
- 10-12 pieces Lumpia wrappers Thawed from frozen section
- 1 tsp Flour For sealing edges
- 1-2 tbsp Water Mix with flour to make paste
Frying
- 2-3 cups Oil for frying Neutral oil like canola or vegetable
Instructions
Preparation
- In a bowl, mix softened cream cheese with sugar and vanilla until smooth.
- Fold in the diced mango cubes, ensuring they are well combined but not mashed.
Wrapping
- Lay one lumpia wrapper in a diamond shape and place about 1 to 1.5 tablespoons of filling near the bottom.
- Fold the bottom corner over the filling, then fold in the sides, and roll up snugly. Seal the top edge with the flour and water paste.
- Keep wrapped pieces covered with a towel to maintain flexibility.
Cooking
- Heat oil in a pan over medium heat until hot but not smoking.
- Fry the lumpia in batches without crowding the pan, turning them until golden brown on all sides.
- Drain on a rack or paper towels after frying.
Notes
These spring rolls are best served fresh. You can store leftovers in an airtight container in the fridge for up to 2 days and reheat in the oven or air fryer. For make-ahead preparation, assemble and freeze before frying.