Cherry Cheesecake Egg Rolls
User Reviews
5
Cherry Cheesecake Egg Rolls
Description
This dessert recipe starts by mixing softened cream cheese with lemon zest, sugar, and fresh lemon juice to create a bright, creamy filling. The filling is piped onto egg roll wrappers, topped with spoonfuls of cherry pie filling, then wrapped tightly with edges sealed using water. Allowing the wrapped egg rolls to rest briefly helps prevent them from opening during frying.
Egg rolls are fried in neutral oil heated to 350°F until golden brown and crisp, typically 5-6 minutes. The hot oil crisps the thin wrappers while warming the filling. The result is an inviting dessert with a crunchy outer layer and a smooth, fruity cheesecake center that combines creamy and tart flavors.
Serving the egg rolls warm highlights the cream cheese and cherry flavors. They can be paired with a simple dusting of powdered sugar or a drizzle of chocolate if desired. This recipe allows for homemade or store-bought cherry pie filling and uses standard egg roll wrappers for easy assembly.
Alternative cooking via air fryer is possible for reheating or initial cooking by brushing with oil and flipping halfway through a short cooking cycle, providing a lighter option. Leftovers store well refrigerated for a few days or frozen for longer storage with reheating instructions supplied.
Ingredients
- 4 ounces cream cheese softened
- 1 teaspoon lemon zest
- 3 tablespoons granulated sugar
- ½ teaspoon lemon juice fresh
- 1 can cherry pie filling
- 8 egg roll wrappers mine were 6″x6″
- neutral cooking oil for frying, generic cooking oil
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.
Notes
- Leftover cooked egg rolls can be stored in an airtight container in the fridge for up to 3 days and reheated in an air fryer or under a broiler.
- For freezing, cool and freeze egg rolls on a baking sheet before transferring to a zip-top bag; freeze up to 4 weeks and reheat similarly.
- Brush egg rolls generously with vegetable oil before air frying for a crisp finish.
- Air fryer instructions: cook at 390°F for 8 minutes, flipping halfway through cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8egg rolls
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189 | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 133mg | 6% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
