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Cherry Cheesecake Egg Rolls

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These delightful egg rolls feature a creamy cheesecake filling paired with sweet cherry pie filling, all encased in a crispy wrapper. Perfect as a dessert or a sweet snack, they’re sure to impress at any gathering.

Ingredients

Scale
  • 4 ounces (113g) cream cheese, softened
  • 1 teaspoon lemon zest
  • 3 tablespoons granulated sugar
  • ½ teaspoon fresh lemon juice
  • 1 can (21 ounces) cherry pie filling
  • 8 egg roll wrappers (6x6 inches)
  • Vegetable oil, for frying
  • Powdered sugar, for dusting (optional)

Instructions

  • Prepare the Cheesecake Filling:

    • In a medium mixing bowl, combine the softened cream cheese, lemon zest, granulated sugar, and lemon juice.
    • Beat with an electric mixer until smooth and creamy, ensuring no lumps remain.

  • Assemble the Egg Rolls:

    • Lay an egg roll wrapper on a clean, flat surface with one corner pointing toward you (diamond shape).
    • Spoon about 1 tablespoon of the cheesecake mixture onto the center of the wrapper.
    • Top with 6-8 cherries from the pie filling.
    • Moisten the edges of the wrapper with water using your finger or a pastry brush.
    • Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner, ensuring a good seal.
    • Repeat with the remaining wrappers and filling.

  • Fry the Egg Rolls:

    • Heat about 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
    • Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, approximately 2-3 minutes per side.
    • Remove with a slotted spoon and drain on paper towels.

  • Serve:

    • Dust the egg rolls with powdered sugar, if desired.
    • Serve warm, optionally with additional cherry pie filling or whipped cream for dipping.

Notes

  • Air Fryer Option: To reduce oil, preheat the air fryer to 390°F (199°C). Lightly spray the assembled egg rolls with cooking spray and air fry for 8 minutes, flipping halfway through, until golden and crispy. 
    Baking Option: For baking, preheat the oven to 425°F (218°C). Place egg rolls on a parchment-lined baking sheet, spray with cooking spray, and bake for about 15-20 minutes, turning halfway, until golden brown. 

     
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.

Find it online: https://recipe.newsvks.com/cherry-cheesecake-egg-rolls/