Cherry Cream Cheese Egg Rolls are a delightful twist on the classic dessert. These tasty bites combine sweet cherries and creamy cheese, wrapped in a crispy shell. They are perfect for family gatherings or just a special treat at home!
Why Make This Recipe
You’ll love making Cherry Cream Cheese Egg Rolls because they are simple to prepare and incredibly delicious. The combination of flavors is irresistible, and they make a fun dessert that everyone will enjoy. Plus, they are a great way to use fresh cherries!
How to Make Cherry Cream Cheese Egg Rolls
Ingredients:
- 2 cups fresh cherries, pitted
- 1/3 cup sugar
- 1 tablespoon fresh lemon zest
- 1 tablespoon lemon juice
- 7 tablespoons water, divided
- 3 tablespoons cornstarch
- 8 ounces softened cream cheese
- 1/3 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 12 egg roll wrappers
- 2+ cups vegetable oil, for frying
- 1/4 cup powdered sugar, for dusting
Directions:
- In a small saucepan over medium heat, combine cherries, 1/3 cup sugar, 3 tablespoons of water, lemon zest, and lemon juice. Bring to a boil and cook for 3-4 minutes.
- Mix the remaining 4 tablespoons of water with cornstarch until smooth, then stir it into the cherry mixture. Cook while stirring constantly until it thickens. Remove from heat and let cool.
- In a medium bowl, beat the cream cheese with a hand mixer until fluffy, about 2-3 minutes.
- Add 1/3 cup sugar, 1 teaspoon vanilla extract, and 1 teaspoon lemon juice. Beat for an additional 2 minutes until smooth and creamy.
- Lay out the egg roll wrappers. Place a couple of tablespoons of the cream cheese mixture in the center of each wrapper, followed by a heaping spoonful of cherry filling.
- Moisten the edges of the wrapper with water. Fold in the sides over the filling, then roll tightly from the front to the back.
- Heat vegetable oil in a large skillet or frying pan to 375°F.
- Fry the egg rolls in batches, a few at a time, turning occasionally, until golden brown on all sides, about 2-3 minutes per side.
- Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil.
- Dust the warm egg rolls with powdered sugar just before serving.
How to Serve Cherry Cream Cheese Egg Rolls
Serve your Cherry Cream Cheese Egg Rolls warm, dusted with powdered sugar. They make a lovely dessert for any gathering or a sweet treat for movie night at home!
How to Store Cherry Cream Cheese Egg Rolls
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven or air fryer to regain their crispiness.
Tips to Make Cherry Cream Cheese Egg Rolls
- Make sure the oil is hot enough before frying for the best crunch.
- Feel free to adjust the sugar depending on how sweet your cherries are.
- Let the cherry filling cool completely before assembling the egg rolls.
Variation
Try adding a pinch of cinnamon to the cream cheese mixture for a warm flavor twist. You can also use other fruits like blueberries or strawberries instead of cherries!
FAQs
Q: Can I make these ahead of time?
A: Yes! You can prepare the fillings and wrap the egg rolls ahead of time. Just store them in the fridge until you’re ready to fry them.
Q: Can I bake these instead of frying?
A: Yes! Preheat your oven to 400°F and bake the egg rolls for about 15-20 minutes, or until golden brown, flipping halfway through.
Q: What can I serve with these egg rolls?
A: They pair well with ice cream, whipped cream, or a berry sauce for dipping. Enjoy!
Ingredients
- 2 cups fresh cherries, pitted
- 1/3 cup sugar
- 1 tablespoon fresh lemon zest
- 1 tablespoon lemon juice
- 7 tablespoons water, divided
- 3 tablespoons cornstarch
- 8 ounces softened cream cheese
- 1/3 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 12 egg roll wrappers
- 2+ cups vegetable oil, for frying
- 1/4 cup powdered sugar, for dusting
Instructions
- In a small saucepan over medium heat, combine cherries, 1/3 cup sugar, 3 tablespoons of water, lemon zest, and lemon juice. Bring to a boil and cook for 3-4 minutes.
- Mix the remaining 4 tablespoons of water with cornstarch until smooth, then stir it into the cherry mixture. Cook while stirring constantly until it thickens. Remove from heat and let cool.
- In a medium bowl, beat the cream cheese with a hand mixer until fluffy, about 2-3 minutes.
- Add 1/3 cup sugar, 1 teaspoon vanilla extract, and 1 teaspoon lemon juice. Beat for an additional 2 minutes until smooth and creamy.
- Lay out the egg roll wrappers. Place a couple of tablespoons of the cream cheese mixture in the center of each wrapper, followed by a heaping spoonful of cherry filling.
- Moisten the edges of the wrapper with water. Fold in the sides over the filling, then roll tightly from the front to the back.
- Heat vegetable oil in a large skillet or frying pan to 375°F.
- Fry the egg rolls in batches, a few at a time, turning occasionally, until golden brown on all sides, about 2-3 minutes per side.
- Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil.
- Dust the warm egg rolls with powdered sugar just before serving.
Notes
Serve warm with ice cream or whipped cream. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for crispiness.