Ingredients
- Cream Cheese – The base for the cheesecake filling. Soften it to ensure a smooth, creamy texture.
- Granulated Sugar – Sweetens the filling; powdered sugar can also work if desired.
- Vanilla Extract – Adds depth and a warm flavor to the cheesecake mixture.
- Lemon Zest (Optional) – A bit of zest brightens up the filling and complements the cherry flavor.
- Cherry Pie Filling – For a fruity, tangy contrast to the creamy filling; canned or homemade cherry pie filling works.
- Egg Roll Wrappers – The outer shell that crisps up nicely when fried, baked, or air-fried.
- Vegetable Oil – For frying; use a neutral oil like canola or vegetable.
Instructions
- Prepare the cheesecake filling: In a mixing bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and lemon zest (if using) until smooth and creamy. Set aside.
- Assemble the egg rolls: Lay an egg roll wrapper on a clean, flat surface in a diamond shape (one point facing you). Place a tablespoon of the cheesecake filling near the center of the wrapper. Add a spoonful of cherry pie filling on top of the cheesecake filling.
- Roll the egg rolls: Fold the bottom corner of the wrapper over the filling. Then fold in the two side corners, and roll the wrapper tightly to encase the filling. Use a small amount of water to seal the top corner to ensure the egg roll stays closed during cooking.
- Cook the egg rolls: Heat about 1-2 inches of vegetable oil in a skillet or deep fryer to 340°F (170°C). Carefully fry the egg rolls in batches for about 2-3 minutes per side or until golden brown and crispy. Alternatively, you can air fry the egg rolls at 375°F (190°C) for 10-12 minutes, or bake them in a preheated oven at 425°F (220°C) for 15-20 minutes, flipping halfway through.
- Garnish and serve: Once the egg rolls are crispy and golden, remove them from the oil and let them drain on paper towels. Dust with powdered sugar or drizzle with melted chocolate for an extra touch of sweetness. Serve warm and enjoy!