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5 from 4 votes

Oreo Egg Rolls

Cream cheese filling and crushed Oreos are rolled into an egg roll wrapper, fried to perfection, and topped with powdered sugar! Think a mix between a fried Oreo and cheesecake…. You’re going to love it!
Course Dessert
Cuisine north american
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 15 Egg Rolls
Calories 156kcal


  • ½ cup Sweetened Condensed milk
  • 1 8 oz block Cream cheese, softened
  • 1 cup powdered sugar + more for dusting
  • 1 cup mini Oreos crushed into rough pieces (not crumbs)
  • 15 Egg Roll Wrappers
  • 1 Egg
  • Vegetable oil for frying


  • In a large bowl, use an electric hand mixer to beat the sweetened condensed milk, powdered sugar, and cream cheese together until smooth.
  • Place the mini Oreos in a plastic bag, and roll with a rolling pin until the Oreos are crushed into rough pieces (you don’t want them to be crumbs, but instead larger, rougher pieces).
  • Crack the egg into a small bowl and beat it with a fork. Set aside.
  • Lay an egg roll wrapper in a diamond shape, with one corner pointing towards you and one corner pointed away. About ⅓ of the way up the wrapper, place about 1 ½ tbsp of cream cheese filling (or more) in a horizontal line, leaving about ½” on the right and left sides. Sprinkle some Oreo crumbs on top of the cream cheese filling.
  • Fold up the bottom corner to cover the filling and roll once. Wrap in the two side corners, then continue wrapping until you get to the final, far corner. Wet it with a bit of the beaten egg to hold it in place, then stick the final corner to the egg roll (see photos for clearer explanation).
  • Heat about 2” of oil until it’s hot enough that when you add an egg roll, it begins to fry immediately. Deep fry the egg rolls in batches, about 4 at a time, turning them so that they cook evenly… When they are brown and the wrapper has bubbled, remove them from oil and let them rest on a paper towel-lined plate to remove excess oil.
  • Sprinkle with powdered sugar and enjoy!


Recipe copyright The Foreign Fork. For educational and personal use only. 
What Ingredients are in This Recipe?
    1. Standard Ingredients: Sweetened Condensed milk, Powdered sugar, egg
    2. Cream Cheese: Full fat, softened 
    3. Oreos: I used the mini version of the regular flavor, and crushed them with a rolling pin.
    4. Egg Roll Wrappers: I got my egg roll wrappers from the frozen section of an Asian Grocery store. Make sure to leave the wrappers in the fridge the night before cooking so that they thaw.
    5. Oil: Vegetable Oil is what I used. You can also use sunflower oil or any other type of oil with a low smoking point. 
    6. Don’t forget to thaw your egg rolls wrappers the night before making your Oreo Egg Rolls! 
    7. You can also bake the egg rolls, though they will have a different texture. Place the oven to 400 and bake until they are toasted, turning every once in a while. 
    8. When rolling the egg rolls, place the rest of the wrappers in a sealed ziplock bag. You can also wet a paper towel and ring it out VERY well so that it’s barely damp, then cover the wrappers with this. This will make it so that the wrappers don’t try out and get fragile. 
    9. If you’d like to replace the cookie in the recipe with another option, you are welcome to do that! Another great choice could be nutter butters. 
    10. You can also melt chocolate chips in the microwave and drizzle some melted chocolate over the top of the dessert for some added decorative flair.


Serving: 1serving | Calories: 156kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 141mg | Potassium: 76mg | Fiber: 1g | Sugar: 18g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg