Name: Cherry Cream Cheese Egg Rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups fresh cherries, pitted; 1/3 cup sugar (for cherry filling); 1 tablespoon fresh lemon zest, finely grated; 1 tablespoon lemon juice, freshly squeezed; 7 tablespoons water, divided; 3 tablespoons cornstarch; 8 ounces cream cheese, softened (to room temperature); 1/3 cup sugar (for cream cheese mixture); 1 teaspoon lemon juice (for cream cheese mixture); 1 teaspoon vanilla extract; 12 pieces egg roll wrappers (thawed if frozen); 2+ cups vegetable oil (for frying); 1/4 cup powdered sugar (for dusting)

Jump to Recipe

Creamy, fruity, and delightfully crispy — these Cherry Cream Cheese Egg Rolls are the kind of dessert that feels fancy but is surprisingly simple to make. Imagine sweet-tart cherry filling wrapped around a pillow of velvety cream cheese, fried until golden and dusted with powdered sugar: it’s the perfect bite of summer in a crunchy shell. Fun fact: many people treat egg roll wrappers like a dessert cheat code — they crisp up faster than pie crust and hold warm fillings beautifully.

This recipe is special because it brings together pantry-friendly ingredients and a quick hands-on process that even beginners can master. If you want to compare flavors, this takes the same cozy appeal as a cherry turnover but with less fuss and more crunch. For another take on a similar crowd-pleasing treat, check out our Cherry Cream Cheese Egg Rolls post for extra serving ideas. I can’t wait for you to try these — they’re fast, family-friendly, and impossible not to nibble.

What is Cherry Cream Cheese Egg Rolls?

What’s in a name? Cherry Cream Cheese Egg Rolls are exactly what they sound like: a sweet cherry filling paired with a creamy, slightly tangy cream cheese center, all tucked into an egg roll wrapper and fried until crisp. Who decided to call a dessert an egg roll? Maybe someone who loved fusion food and had a sweet tooth — and isn’t that how the best recipes are born? After one bite you might agree with the old saying “the way to a man’s heart is through his stomach.” Curious yet? Give them a try and see how quickly they disappear at the table!

Why You’ll Love This

Irresistible contrast: silky cream cheese meets juicy cherries and a crunchy wrapper — every bite combines creamy, tart, and crispy textures.
Wallet-friendly and homemade: using simple ingredients means you save compared to buying bakery treats, and you can control sweetness and portion size.
Flavor boosters: a hint of lemon zest and vanilla elevates the cherry and cream cheese, while a dusting of powdered sugar adds a pretty finish.

If you love fruit-forward desserts like turnovers or hand pies, this is a faster, fuss-free version that still feels special. For a richer, cheesecake-like variation, you might enjoy the Cherry Cheesecake Egg Rolls on the blog. Ready to make them at home? Let’s get cooking.

How to Make

Quick Overview

These egg rolls are straightforward and satisfying. The cherry filling cooks down quickly to a glossy, spoonable jam, while the cream cheese filling whips up in minutes. Wrapping is easy once you get the hang of folding, and frying gives a golden, crispy finish. Total time: about 30–40 minutes (10–15 minutes prep, 10–15 minutes cooking, plus cooling).

Ingredients

2 cups fresh cherries, pitted
1/3 cup sugar (for cherry filling)
1 tablespoon fresh lemon zest, finely grated
1 tablespoon lemon juice, freshly squeezed
7 tablespoons water, divided
3 tablespoons cornstarch
8 ounces cream cheese, softened to room temperature
1/3 cup sugar (for cream cheese mixture)
1 teaspoon lemon juice (for cream cheese mixture)
1 teaspoon vanilla extract
12 egg roll wrappers, thawed if frozen
2+ cups vegetable oil, for frying (enough for about 1/2 inch to 1 inch depth in a skillet)
1/4 cup powdered sugar, for dusting

Directions

Prepare the cherry filling: In a small saucepan over medium heat, combine 2 cups pitted cherries, 1/3 cup sugar, 3 tablespoons of water, 1 tablespoon lemon zest, and 1 tablespoon lemon juice. Stir to combine and bring to a gentle boil. Cook, stirring occasionally, for 3–4 minutes until cherries begin to break down and release their juices.
Thicken the cherries: In a small bowl, mix the remaining 4 tablespoons of water with 3 tablespoons cornstarch until completely smooth and no lumps remain. Stir this slurry into the hot cherry mixture.
Finish the cherry compote: Continue to cook the cherry mixture over medium heat, stirring constantly, until it thickens and becomes glossy, about 1–2 minutes. Remove from heat and set aside to cool to room temperature — it should be thick but spoonable.
Make the cream cheese filling: In a medium bowl, beat 8 ounces softened cream cheese with a hand mixer on medium speed until fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
Sweeten the cream cheese: Add 1/3 cup sugar, 1 teaspoon vanilla extract, and 1 teaspoon lemon juice to the cream cheese. Beat again for an additional 2 minutes until smooth and creamy.
Assemble the egg rolls: Lay an egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Place about 2 tablespoons of the cream cheese mixture in the center, followed by a heaping spoonful of the cooled cherry filling on top of the cream cheese. Be careful not to overfill.
Fold and seal: Moisten the edges of the wrapper with a little water using your finger. Fold the side corners in over the filling, then roll tightly from the corner near you to the opposite corner, sealing the final edge by pressing gently. Repeat with remaining wrappers and filling.
Heat the oil: In a large skillet or frying pan, heat at least 1/2 inch of vegetable oil over medium-high heat until it reaches 375°F (use a thermometer if you have one). If you don’t have a thermometer, the oil is ready when a small piece of wrapper sizzles immediately and browns in about 30–40 seconds.
Fry the egg rolls: Carefully place a few egg rolls in the hot oil, frying in batches so they don’t touch. Turn occasionally with tongs until golden brown on all sides, about 2–3 minutes per side. Adjust heat as needed to prevent burning.
Drain and finish: Transfer fried egg rolls to a paper towel–lined plate to drain excess oil. Dust warm egg rolls lightly with 1/4 cup powdered sugar just before serving for a pretty finish and a touch of extra sweetness.

Cherry Cream Cheese Egg Rolls

What to Serve With

Fresh whipped cream or a scoop of vanilla ice cream for a decadent dessert pairing.
A simple mint or basil sprig garnish for color and a subtle herb contrast.
Hot tea or strong coffee to balance the sweetness.
For a brunch spread, serve alongside yogurt parfaits or a fruit salad to round out the table.

Top Tips for Perfecting

Use ripe but firm cherries: They’ll release flavor without turning to mush during cooking.
Room-temperature cream cheese whips more smoothly — take it out 30 minutes before you start.
Don’t overfill wrappers: Overfilling leads to tearing and leaking during frying.
Keep oil temperature steady: Too hot and the wrapper burns; too cool and the egg rolls absorb oil and become greasy.
Oven-bake option: For a lighter version, brush assembled rolls with a little oil and bake at 400°F for 12–15 minutes, flipping once, until golden.
Make ahead: Cook the cherry filling a day ahead and refrigerate; assemble and fry just before serving for peak crispness.

Storing and Reheating Tips

Refrigeration: Store cooled, uneaten egg rolls in an airtight container in the refrigerator for up to 3 days. Place sheets of parchment between layers to prevent sticking.
Freezing: Freeze baked/fried egg rolls in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 375°F oven for 12–15 minutes until hot and crisp.
Reheating: Re-crisp leftover egg rolls in a preheated oven at 350–375°F for 8–10 minutes, or in an air fryer at 350°F for 4–6 minutes. Avoid microwaving if you want to keep the wrapper crisp.

FAQs

Can I use frozen cherries instead of fresh?
Yes — thaw and drain frozen cherries well before cooking, then proceed with the recipe. You may need to cook a bit longer if they release extra water.

Can these be made without frying?
Absolutely. Brush the assembled egg rolls with a light coating of oil and bake at 400°F for about 12–15 minutes, turning once, until golden and crisp.

How can I prevent the cream cheese from leaking?
Keep the cream cheese thick by not over-whipping and avoid overfilling the wrappers. Seal edges with water and press firmly to close.

Can I use store-bought cherry pie filling instead of making the compote?
Yes, but reduce the amount of added sugar if the pie filling is already sweet, and spoon off excess syrup to avoid soggy wrappers.

Are these safe to serve to kids?
Yes — just be mindful of the hot oil during frying. For children, consider the baked version to avoid fryer safety concerns.

Conclusion

These Cherry Cream Cheese Egg Rolls are a delightful mash-up of tart cherry compote and creamy sweet cheese wrapped in a satisfyingly crunchy shell — simple to make, wallet-friendly, and perfect for sharing. Give them a try for dessert, a party appetizer, or a sweet treat at brunch; they’re quick to assemble and always a hit with family and guests. For inspiration from other cooks and slightly different takes on this dessert, check out this flavorful version on That Oven Feelin’s Cherry Cheesecake Egg Rolls, and see how other bloggers present their twist at Deliciously Seasoned’s Cherry Cream Cheese Egg Rolls. Enjoy making these, and don’t forget to share them with friends — they disappear fast!