Cherry Cream Cheese Egg Rolls


Cherry Filling:

2 cups fresh cherries, pitted
⅓ cup sugar
1 tablespoon fresh lemon zest
1 tablespoon lemon juice
7 tablespoons water, divided
3 tablespoons cornstarch
Cream Cheese Filling:

8 ounces softened cream cheese
⅓ cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract

12 egg roll wrappers
2+ cups vegetable oil, for frying
¼ cup powdered sugar, for dusting


Prepare the Cherry Filling:
In a small saucepan over medium heat, combine cherries, sugar, 3 tablespoons water, lemon zest, and lemon juice. Bring to a boil and cook for 3-4 minutes.
Mix the remaining 4 tablespoons water with cornstarch until smooth, then stir into the cherry mixture. Continue to cook, stirring constantly, until the mixture thickens. Remove from heat and let cool.
Make the Cream Cheese Filling:
In a medium bowl, beat the cream cheese with a hand mixer until fluffy, about 2-3 minutes.
Add sugar, vanilla extract, and lemon juice. Beat for an additional 2 minutes until smooth and creamy.
Assemble the Egg Rolls:
Lay out the egg roll wrappers. Place a couple of tablespoons of the cream cheese mixture in the center of each wrapper, followed by a heaping spoonful of cherry filling.
Moisten the edges of the wrapper with water (this helps seal the edges). Fold in the sides over the filling, then roll tightly from the front to the back.
Fry the Egg Rolls:
Heat the vegetable oil in a large skillet or frying pan to 375°F.
Fry the egg rolls in batches, a few at a time, turning occasionally, until golden brown on all sides, about 2-3 minutes per side.
Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil.
Dust the warm egg rolls with powdered sugar just before serving.


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