Description
These Cherry Cheesecake Egg Rolls are a delightful fusion of creamy cheesecake filling and sweet cherries, all wrapped in a crispy, golden egg roll. Ready in just 25 minutes, they’re the perfect treat for any occasion, offering a satisfying crunch with every bite!
Ingredients
Scale
- 4 ounces cream cheese, softened
- 1 teaspoon lemon zest
- 3 tablespoons granulated sugar
- ½ teaspoon lemon juice
- 1 can cherry pie filling
- 8 egg roll wrappers (6″x6″)
- Oil for frying
Instructions
- In a mixing bowl, combine softened cream cheese, lemon zest, sugar, and lemon juice until smooth. Transfer the mixture to a Ziploc bag and snip off a corner to create a piping bag.
- Lay out the egg roll wrappers with one corner pointing towards you. Pipe a line of the cheesecake mixture across the center of each wrapper. Top with approximately 10 cherries.
- Wet the edges of the wrappers with water and roll tightly, ensuring the edges are sealed. Let the rolls sit for 3-4 minutes to dry.
- Preheat oil to 350°F in a frying pan. Fry the egg rolls in small batches for 5-6 minutes, until golden brown and crispy. Drain on paper towels.
- Serve warm, on their own or with a side of whipped cream or vanilla ice cream.
Notes
- Air Fryer Instructions: Brush the egg rolls generously with vegetable oil and cook at 390°F for 8 minutes, flipping halfway through.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or under the broiler.
- Freezing: Freeze cooled egg rolls on a baking sheet, then transfer to a zip-top bag. Store in the freezer for up to 4 weeks. Reheat in the air fryer or under the broiler.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 189
- Sugar: 5g
- Sodium: 133mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 17mg