Cherry Cream Cheese Egg Rolls
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.
Servings: 12 servings
Calories: 280kcal
Equipment
- Small saucepan
- Medium bowl
- Large Skillet
Ingredients
Filling 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
Cream Cheese Mixture Ingredients
- 8 ounces softened cream cheese
- 1/3 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Wrapping Ingredients
- 12 pieces egg roll wrappers
- 2 cups vegetable oil, for frying or more as needed
- 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.
Nutrition
Calories: 280kcal | Fat: 15g