Ingredients
- 12 egg roll wrappers
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
- 1 cup cherry pie filling
- 1 egg, beaten (for sealing the wrappers)
- Vegetable oil (for frying)
- Powdered sugar (for dusting, optional)
- Whipped cream or chocolate drizzle (for serving, optional)
Instructions
In a medium mixing bowl, beat the cream cheese, sugar, vanilla extract, and lemon juice together until smooth and creamy. This will be the rich, tangy base for your egg rolls. Set aside.
Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon about 1 tablespoon of the cheesecake filling into the center, then top it with 1 tablespoon of cherry pie filling.
Fold the bottom corner of the wrapper over the filling, then fold in the sides like an envelope. Roll it up tightly and brush the final edge with the beaten egg to seal. Repeat with the remaining wrappers.
Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C). Carefully place the egg rolls in the hot oil, frying 2-3 at a time to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy.
Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil. While still warm, dust them with powdered sugar for extra sweetness. Serve with whipped cream, a drizzle of chocolate, or extra cherry filling for dipping. Enjoy warm!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 250
- Sugar: 18g
- Fat: 12g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g