Cherry Cream Cheese Egg Rolls
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.
Servings: 12 servings
Equipment
- Small saucepan
- Medium bowl
- Large Skillet
- Hand Mixer
Ingredients
Cherry Filling
- 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
Cream Cheese Filling
- 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
Egg Roll Wrappers
- 12 pieces egg roll wrappers thawed if frozen
- 2+ cups vegetable oil for frying
- 1/4 cup powdered sugar for dusting
Instructions
- 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.
Notes
Use ripe but firm cherries for best flavor. Room-temperature cream cheese whips more smoothly. Don’t overfill wrappers to prevent tearing. For a lighter version, bake at 400°F for 12–15 minutes instead of frying.