Cherry Cheesecake Egg Rolls
Ingredients
4 ounces cream cheese softened
1 teaspoon lemon zest
3 tablespoons granulated sugar
½ teaspoon fresh lemon juice
1 can cherry pie filling
8 egg roll wrappers mine were 6″x6″
oil for frying
Instructions
In a bowl, combine softened cream cheese, lemon rind, sugar and lemon juice until well mixed. Spoon into a Ziploc baggie. Cut off the corner of the bag.
Lay out the egg roll wrappers with one of the corners pointing towards you and pipe a line of cheese mixture across the wrapper. Add approx. 10 cherries on top of the cheese mixture.
Using water, wet the edges of the wrapper and roll up tightly ensuring the edges are sealed well. Let the rolls sit about 3-4 minutes allowing the water to dry and create a good seal.
Preheat oil to about 350°F and fry in small batches until brown and crispy (about 5-6 minutes). Serve warm.
Not my recipe!!! Got it from Spend with Pennies
I recently tried making these cherry cheesecake egg rolls, and let me tell you, they were an absolute game-changer for dessert night! They combine the best of both worlds: the creamy, tangy sweetness of cheesecake with the satisfying crunch of an egg roll. Plus, they're surprisingly easy to whip up, making them perfect for unexpected guests or a fun weekend treat. Getting that perfect golden crisp is key when frying! I found that maintaining the oil temperature around 350°F (175°C) is crucial. If it's too low, they'll absorb too much oil and be greasy; too high, and they'll brown too fast on the outside without the delicious filling heating through properly. Also, a little tip: don't overcrowd the pan. Fry them in small batches to keep the oil temperature stable and ensure even cooking. One little trick I learned for success is to really make sure those egg roll edges are sealed tight. A dab of water or an egg wash goes a long way, and letting them sit for a few minutes after rolling truly helps create a strong seal, preventing any delicious cherry cheesecake filling from oozing out during frying. For the cream cheese mixture, ensure your cream cheese is truly softened at room temperature. It makes mixing so much easier and guarantees a wonderfully smooth, lump-free filling. I sometimes add a tiny splash of vanilla extract or a pinch of cinnamon to the cream cheese for an extra layer of flavor. While classic cherry is amazing, don't be afraid to experiment with variations! I've seen friends use apple pie filling with a sprinkle of cinnamon, or even a mixed berry compote. Imagine a strawberry or peach cheesecake egg roll – yum! You could also try different citrus zests in the cream cheese mixture, like orange instead of lemon, for a different twist. If you're not a fan of frying, you can absolutely bake these! Brush them lightly with melted butter or an egg wash and bake at 400°F (200°C) for about 12-15 minutes, or until golden brown and crispy. They might not have the exact same deep-fried crunch, but they're still incredibly delicious. These are fantastic on their own, especially served warm, but I love taking them up a notch. A dusting of powdered sugar makes them look extra special. For an even more decadent treat, serve them with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a drizzle of chocolate sauce. A simple fruit coulis or even a little extra cherry pie filling on the side makes for a beautiful presentation. You can even assemble these egg rolls ahead of time! Just place the un-fried rolls on a baking sheet lined with parchment paper, cover them loosely, and refrigerate for up to 24 hours. When you're ready, fry or bake them as usual. This is a lifesaver when entertaining! Honestly, these are so much fun to make and even more fun to eat. They’re a fantastic way to impress without spending hours in the kitchen. Give them a try – you won't regret it!
