Cherry Cheesecake Egg Rolls
Imagine the classic comfort of cherry cheesecake, but now, it's deep-fried to golden perfection. The contrast of the warm, crispy shell with the cool, creamy filling is simply irresistible. Plus, they're incredibly customizable! You can use any pie filling you like—apple, blueberry, or even chocolate—making them a versatile treat for any occasion.
Ingredients
1 can Cherry Pie Filling (or any)
4 ounces Cream Cheese, softened
3 tablespoons Lemon Juice
1 teaspoon Lemon Zest, minced fine
3 tablespoons Sugar, granulated
8 Egg-roll Wrappers
Garnishing Ideas:
Dust with powdered sugar
Drizzle plate with chocolate sauce
Dollop of whipped cream
Scoop of ice cream
Directions
Prepare the Filling: In a medium bowl, combine the softened cream cheese, lemon juice, lemon zest, and sugar. Mix until smooth and creamy.
Gently fold in the cherry pie filling. Be careful not to mash the cherries too much.
Rolling the Egg Rolls: Place an egg roll wrapper on a clean surface with a corner pointing towards you.
Spoon a generous amount of the cheesecake and cherry mixture into the center of the wrapper. Fold the bottom corner over the filling, rolling it up about halfway.
Fold in the left and right sides, like folding a burrito.
Continue rolling towards the top corner.
Dab the top corner with a water-flour paste or beaten egg to seal the edge.
Repeat with the remaining wrappers and filling.
Frying the Egg Rolls: Heat the oil in a pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.
Carefully place the egg rolls into the hot oil, laying them away from you to prevent splashes.
Fry for 4-5 minutes, or until golden brown and crispy, turning them occasionally to ensure even cooking.
Remove the fried egg rolls with a slotted spoon and place them on a wire rack to drain excess oil.
Garnish and Serve: Dust the egg rolls with powdered sugar, drizzle with chocolate sauce, top with whipped cream, or serve alongside a scoop of ice cream.
Enjoy immediately while warm!
