Ingredients
Scale
- Oil suitable for frying: Neutral oils like vegetable or canola oil work best to achieve a crisp and golden exterior.
- 4 ounces of cream cheese, softened to room temperature: This forms the base of the creamy filling, offering a tangy richness.
- 1 teaspoon of lemon zest: Provides a burst of citrusy freshness, balancing the sweetness.
- 3 tablespoons of granulated sugar: Adds just the right amount of sweetness to the cream cheese mixture.
- ½ teaspoon of lemon juice: Enhances the flavor of the filling and complements the cherries beautifully.
- 1 can of cherry pie filling: The star of the show, bringing sweet and tart notes with whole cherries.
- 8 egg roll wrappers (6×6 size recommended): The vessel that holds the filling, crisping up to perfection when fried.
Instructions
Prepare the Cheesecake Filling
- Begin by combining the softened cream cheese, lemon zest, lemon juice, and granulated sugar in a medium-sized mixing bowl.
- Using an electric mixer or a sturdy whisk, beat the ingredients together until smooth and creamy. Ensure there are no lumps in the mixture for the best texture.
Assemble the Egg Rolls
- Lay out your egg roll wrappers on a clean, flat surface. Position them in a diamond shape, with one corner pointing towards you.
- Place about a tablespoon of the cream cheese mixture into the center of each wrapper. Spread it slightly to form a small rectangle, leaving enough space around the edges for sealing.
- Add a spoonful of cherry pie filling on top of the cream cheese. Be cautious not to overfill, as this can cause the rolls to burst during frying.
Seal the Wrappers
- Dip your fingers or a pastry brush in water and dampen the edges of each wrapper.
- Fold the bottom corner of the wrapper over the filling, tucking it in tightly. Fold in the two sides, then roll the wrapper upwards to form a neat cylinder.
- Press firmly to seal the edges and set the rolled egg rolls aside for 3 to 4 minutes. This resting period helps ensure the seal stays intact during frying.
Fry the Egg Rolls
- Heat oil in a deep skillet or fryer to 350°F (175°C). To test the oil’s readiness, drop a small piece of wrapper into the oil; it should sizzle immediately and float to the top.
- Carefully place the egg rolls into the hot oil, a few at a time. Avoid overcrowding, as this can lower the oil temperature and result in uneven frying.
- Fry the rolls for about 2 to 3 minutes on each side, or until they turn a uniform golden brown.
- Using a slotted spoon, remove the egg rolls from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Serve the Egg Rolls
- Once slightly cooled, dust the egg rolls with powdered sugar for an extra touch of sweetness and visual appeal.
- Serve warm, either plain or with a dipping sauce like vanilla glaze or chocolate drizzle.
Notes
- Perfectly Softened Cream Cheese: Ensure the cream cheese is fully softened to room temperature before mixing. This prevents lumps in the filling, resulting in a smoother texture.
- Proper Filling Proportions: Avoid overfilling the wrappers, as this can cause them to tear or burst during frying. Stick to about 1 tablespoon of cream cheese filling and 1 tablespoon of cherry pie filling per wrapper.
- Sealing the Wrappers: Take your time to seal the edges properly using water. A loose seal can lead to the filling leaking out into the oil, creating a mess and compromising the crispiness.
- Frying in Batches: Overcrowding the fryer or skillet can lower the oil temperature, resulting in soggy rolls. Fry in small batches for the best results.
- Draining Excess Oil: Allow the fried egg rolls to rest on paper towels to remove any residual oil, ensuring they stay light and crisp.
- Prep Time: 10 minutes
- Cook Time: 25 minutes