Fried Cheesecake

Heat oil in a deep fryer. Meanwhile mix cream cheese, sugar, and vanilla.

Cut egg roll wrappers in half twice, making 4 squares. Take about 1/2 teaspoon of the cream cheese mixture and place it in the center of an egg roll wrapper. Dip your finger in water and trace the edge of the wrapper; this will help seal the wrapper. Fold the wrapper in half so it makes a triangle, then press the edges together tightly. Be careful and make sure that you don’t puncture the wrapper because if any of the cream cheese mixture should escape into the oil, it will bubble violently and may cause a fire if you’re doing this on the stove top. This is why I recommend using a deep fryer, where there isn’t an open flame. Drop dumpling into the hot oil and cook until golden brown; you may need to flip it once so it cooks evenly. Remove dumpling from oil and let the excess oil drain onto a paper towel-lined plate.

While dumplings cool, melt chocolate according to the package directions. Then dip fried cheescake into the chocolate and refrigerate for 15 minutes before eating.