Easy Cherry Cheesecake Egg Rolls (Print version)
Crispy egg rolls filled with creamy cheesecake and tart cherry pie filling, ready in 25 minutes for a fun handheld dessert.
# Ingredients:
For the cheesecake filling
01 -
8 oz (225 g) cream cheese, softened
02 -
1/4 cup (50 g) granulated sugar
03 -
1 teaspoon vanilla extract
For assembly and frying
04 -
1 can (21 oz / 595 g) cherry pie filling
05 -
12 egg roll wrappers
06 -
2 cups (480 ml) vegetable oil, for frying
07 -
2 tablespoons powdered sugar, for dusting
# Instructions:
01 -
Beat the softened cream cheese with sugar and vanilla in a bowl until completely smooth and fluffy, about two minutes.
02 -
Set the cherry pie filling in a fine-mesh sieve for five minutes to remove excess syrup. This prevents soggy rolls and blowouts.
03 -
Lay a wrapper with a corner facing you. Spread two tablespoons of cream cheese mixture across the center, then top with one and a half tablespoons of drained cherries. Fold the bottom corner up, tuck in the sides, and roll tightly. Seal the final edge with a dab of water.
04 -
Heat the oil to 350°F in a large skillet. Fry two or three egg rolls at a time for about one minute per side until deep golden and crisp. Drain on a wire rack.
05 -
Brush the rolls lightly with oil and place in a 400°F air fryer basket. Cook for seven to eight minutes, turning once halfway through, until crisp and evenly browned.
06 -
Dust the warm egg rolls with powdered sugar and serve immediately while the shells are still crisp.
# Good to know:
01 -
Best served warm the day they are made while the shell stays crisp.
02 -
Drain cherries well to prevent soggy wrappers and leaking filling.