Ingredients
Scale
- Cream cheese, softened 8 ounces
- Granulated sugar 1/4 cup
- Vanilla extract 1 teaspoon
- Cherry pie filling 1 can (21 ounces)
- Egg roll wrappers 10-12
- Egg 1 large (for egg wash)
- Water 1 tablespoon (for egg wash)
- Powdered sugar for dusting
Instructions
- Step 1: In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Stir in the vanilla extract.
- Step 2: Gently fold in half of the cherry pie filling into the cream cheese mixture, being careful not to overmix.
- Step 3: In a small bowl, whisk together the egg and water to create an egg wash.
- Step 4: Place an egg roll wrapper on a flat surface with one point facing you. Spoon about 2-3 tablespoons of the cherry cheesecake filling into the center of the wrapper.
- Step 5: Fold the bottom corner up over the filling, then fold in the left and right corners. Brush the top corner with the egg wash, then roll up tightly to seal.
- Step 6: Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the egg rolls for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels. Dust with powdered sugar before serving with additional cherry pie filling for dipping, if desired.
Notes
- Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat in an air fryer or oven to restore their crispy texture, rather than microwaving.
- Serve these warm with a scoop of vanilla ice cream for an extra decadent dessert!
- Don't overfill the wrappers to prevent bursting during frying; a tighter roll also ensures even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American