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

1. Prepare the Cherry Filling:
• In a small saucepan over medium heat, mix cherries, sugar, 3 tablespoons water, lemon zest, and lemon juice. Let it boil and cook for 3-4 minutes.
• Blend the remaining 4 tablespoons water with cornstarch until it’s smooth, then add it to the cherry mixture. Keep stirring until it thickens. Take it off the heat and let it cool.
2. Make the Cream Cheese Filling:
• In a medium bowl, use a hand mixer to beat the cream cheese until it’s fluffy, around 2-3 minutes.
• Add sugar, vanilla extract, and lemon juice. Beat for another 2 minutes until it’s smooth and creamy.
3. Assemble the Egg Rolls:
• Lay out the egg roll wrappers. Put a couple of tablespoons of the cream cheese mixture in the middle of each wrapper, followed by a big spoonful of cherry filling.
• Dampen the edges of the wrapper with water (this helps it seal). Fold the sides in over the filling, then roll tightly from front to back.
4. Fry the Egg Rolls:
• Heat the vegetable oil in a big skillet or frying pan to 375°F.
• Fry the egg rolls in batches, a few at a time, turning occasionally until they’re golden brown on all sides, about 2-3 minutes per side.
• Transfer the fried egg rolls to a paper towel-lined plate to soak up any extra oil.
5. Serve:
• Sprinkle powdered sugar over the warm egg rolls just before serving.
Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings: 12 Egg Rolls

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