Description
Crispy, golden-brown egg rolls filled with sweet cherry and creamy cheesecake. A delicious and fun dessert!
Ingredients
Scale
- 2 (21 ounce) cans cherry pie filling
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract (optional, but highly recommended!)
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 package (about 20) egg roll wrappers
- 1 large egg, beaten (for egg wash)
- Vegetable oil, for frying (about 3-4 cups)
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the Cherry Filling: In a medium saucepan, combine cherry pie filling, lemon juice, and almond extract (if using). Simmer over medium heat for 10-15 minutes, stirring occasionally, until thickened. Cool completely.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth. Gradually add sugar, beating until combined. Add sour cream, vanilla extract, and salt. Mix until smooth and creamy.
- Assemble the Egg Rolls: Lay out egg roll wrappers. Place 1-2 tablespoons of cheesecake filling in the center of each wrapper, then top with 1-2 tablespoons of cherry filling.
- Fold the bottom corner over the filling, then fold in the side corners. Brush the top corner with beaten egg. Roll up tightly, pressing down to seal.
- Fry the Egg Rolls: Heat 3-4 inches of vegetable oil in a large pot to 350-375°F (175-190°C).
- Fry egg rolls in batches of 3-4 for 2-3 minutes per side, until golden brown and crispy.
- Drain on paper towels.
- Serve: Dust with powdered sugar (optional) and serve immediately.
Notes
- Cool the cherry filling completely before assembling the egg rolls to prevent soggy wrappers.
- Ensure cream cheese is fully softened for a smooth cheesecake filling.
- Don’t overfill the egg rolls to prevent bursting during frying.
- Maintain oil temperature for even cooking and crispy results.
- Serve warm for the best taste and texture.
- Serve with vanilla ice cream or whipped cream for an extra decadent treat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes