Cherry Cheesecake Egg Rolls
Creamy, crunchy, and bursting with sweet cherry goodness, these Cherry Cheesecake Egg Rolls are the dessert mash-up you didn’t know you needed.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
- Ziploc Bag
Ingredients
Ingredients
- 4 ounces Cream Cheese softened to room temperature
- 1 teaspoon Lemon Zest finely grated
- 3 tablespoons Granulated Sugar
- 1/2 teaspoon Fresh Lemon Juice
- 1 can Cherry Pie Filling about 21 ounces, use fresh cherries from the filling — about 10 cherries per roll
- 8 pieces Egg Roll Wrappers 6" x 6", thawed if frozen and kept covered to prevent drying
- 1/2 inch Oil for Frying neutral oil like vegetable or canola
Instructions
- In a medium bowl, use a fork or small whisk to mix the softened cream cheese, lemon zest, granulated sugar, and fresh lemon juice until smooth and well combined.
- Transfer the cream cheese mixture to a Ziploc bag and press it into one corner, snipping off a small corner of the bag to create a piping bag.
- Lay one egg roll wrapper flat on a clean surface with a corner pointing toward you (diamond shape).
- Pipe a strip of the cream cheese mixture horizontally across the center of the wrapper, leaving space at the edges for sealing.
- Add about 10 cherries from the pie filling on top of the cream cheese strip. Do not overfill; keep a neat line.
- Lightly moisten the edges of the wrapper with a dab of water using your finger to help the seal.
- Fold the bottom corner up over the filling, fold the two side corners in toward the center, then roll tightly away from you to form a sealed egg roll. Repeat with remaining wrappers and filling.
- Let the rolls sit on a tray for 3–4 minutes to allow the seams to tack and dry slightly; this helps prevent them from opening while frying.
- In a large skillet or deep fryer, preheat oil to 350°F (175°C). If you don’t have a thermometer, test with a small piece of wrapper — it should sizzle and brown within a few seconds.
- Fry the egg rolls in small batches for 5–6 minutes, turning occasionally so they brown evenly to a golden crisp. Avoid overcrowding.
- Remove to a paper towel-lined plate to drain excess oil. Let cool slightly—serve warm so the filling is creamy and the shell is crisp.
Notes
For a lighter option, bake at 400°F for 10–12 minutes, turning halfway, until golden brown.