Cherry Cheesecake Egg Rolls
A delightful fusion of creamy cheesecake and sweet cherries encased in a crisp, golden shell. These egg rolls are a perfect treat for dessert lovers who crave a satisfying contrast of textures.
Ingredients
- 8 egg roll wrappers approximately 6" x 6"
- 1 can cherry pie filling
- 3 tablespoons granulated sugar
- ½ teaspoon freshly squeezed lemon juice
- Oil for deep frying
- 4 ounces cream cheese brought to room temperature
- 1 teaspoon finely grated lemon zest
Instructions
- Combine the softened cream cheese with the granulated sugar, lemon zest, and lemon juice in a mixing bowl and stir until fully smooth. Transfer the mixture into a plastic bag and snip off a corner to use as a makeshift piping bag.
- Position the egg roll wrappers so that a corner faces you. Pipe a strip of the cream cheese mixture diagonally across the center, then place about 10 cherries on top of the cheese filling.
- Moisten the edges of the wrapper with a bit of water, then roll tightly, tucking in the sides and sealing the edges securely. Allow the rolls to rest for 3 to 4 minutes to help the seal set.
- Heat oil to 350°F. Fry the rolls in small batches, turning as needed, until they are evenly golden and crisp—approximately 5 to 6 minutes. Remove and drain on paper towels. Serve while warm.
Notes
Air Fryer Option: Brush the assembled egg rolls generously with oil. Cook at 390°F for 8 minutes, turning them over at the halfway point.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat using the air fryer or broiler for best texture.
Freezing: Freeze fully cooled egg rolls in a single layer on a baking sheet before transferring to a zip-top bag. Keep frozen for up to 4 weeks and reheat directly from frozen in the air fryer or under the broiler.