Cherry Cheesecake Egg Rolls (Print Version)
Crisp, golden rolls filled with smooth cream cheese and cherry filling, served warm with powdered sugar.
# What You'll Need:
→ Filling
01 - 8 oz cream cheese, softened
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon vanilla extract
→ Cherry Filling
04 - 7 oz cherry pie filling
→ Wrapper
05 - 8 egg roll wrappers
→ Assembly & Frying
06 - 1 egg, beaten
07 - Vegetable oil, for frying
→ Garnish (optional)
08 - Powdered sugar
09 - Melted chocolate or cherry sauce
# How to Make It:
01 - Combine cream cheese, granulated sugar, and vanilla extract in a mixing bowl. Beat with a hand mixer or spoon until smooth and creamy.
02 - Place an egg roll wrapper on a clean work surface, positioning it in a diamond shape with one corner facing you.
03 - Spread 1 to 1.5 tablespoons of cheesecake mixture horizontally across the center of the wrapper. Spoon 1 tablespoon cherry pie filling on top of the cheesecake layer.
04 - Fold the bottom corner of the wrapper over the filling, then fold the sides inward. Brush the edges with beaten egg and roll tightly to seal. Repeat this process with the remaining wrappers and filling.
05 - Pour approximately 1.5 inches of vegetable oil into a deep skillet or saucepan. Heat the oil to 350°F.
06 - Fry egg rolls in batches, turning occasionally, for 2 to 3 minutes per side until golden brown and crisp.
07 - Remove fried egg rolls with a slotted spoon and transfer to paper towels to drain excess oil.
08 - Dust with powdered sugar and drizzle with melted chocolate or extra cherry sauce if desired. Serve while warm.
# Expert Advice:
01 -
- Crispy, cheesy, and fruity all in one—the kind of treat that makes guests do a happy dance in the kitchen.
- They come together quickly and let you play with flavors, making it the ultimate crowd-pleaser for last-minute gatherings.
02 -
- If the filling oozes out during frying, your wrappers weren’t sealed well—take time with the egg wash.
- Letting the cream cheese soften properly makes mixing way easier and helps avoid stubborn lumps.
03 -
- Frying just a few at a time helps keep the oil temperature steady for that perfect golden crust.
- A little patience during cooling brings out the best texture and lets the filling set beautifully.