Description
Indulge in these crispy, golden egg rolls stuffed with creamy cheesecake and sweet cherry filling. Perfect as a decadent dessert or a fun party treat, they combine the richness of cheesecake with the tangy burst of cherries, all wrapped in a crunchy shell. Serve with a drizzle of chocolate or a dusting of powdered sugar for extra flair.
Ingredients
- 8 egg roll wrappers
- 4 oz (115 g) cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup cherry pie filling (fresh or canned, drained if very juicy)
- 1 tbsp all-purpose flour (for sealing wrappers)
- Oil for frying (vegetable or canola)
- Optional toppings: powdered sugar, chocolate sauce, or whipped cream
Instructions
- Prepare the filling:
- In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the cherry pie filling, being careful not to break the cherries too much.
- Assemble the egg rolls:
- Lay an egg roll wrapper on a clean surface in a diamond shape.
- Spoon about 2 tablespoons of the cheesecake-cherry mixture onto the center.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly.
- Use a little flour mixed with water as glue to seal the edges.
- Fry the egg rolls:
- Heat oil in a deep skillet over medium heat (about 350°F / 175°C).
- Carefully place 2–3 egg rolls in the hot oil at a time. Fry for 2–3 minutes on each side or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Serve:
- Sprinkle with powdered sugar or drizzle with chocolate sauce. Serve warm with optional whipped cream.
Tips
- Don’t overfill the wrappers; too much filling can cause them to burst while frying.
- Chill the filling slightly before rolling to make handling easier.
- Baking option: For a lighter version, brush egg rolls with oil and bake at 400°F (200°C) for 15–20 minutes until golden brown.
- Variations: Swap cherries for strawberries, blueberries, or even Nutella with bananas for a different flavor twist.