Cherry Cheesecake Egg Rolls (Printable Version)
Crisp wrappers filled with creamy cheesecake and cherry pie filling, fried golden and finished with sugar or chocolate.
# What You'll Need:
→ Filling
01 - 8 ounces cream cheese, softened
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon vanilla extract
→ Cherry Filling
04 - 7 ounces cherry pie filling
→ Wrapper
05 - 8 egg roll wrappers
→ Assembly & Frying
06 - 1 egg, beaten
07 - Vegetable oil, for frying
→ Garnish (optional)
08 - Powdered sugar
09 - Melted chocolate or extra cherry sauce
# Directions:
01 - In a mixing bowl, combine cream cheese, granulated sugar, and vanilla extract. Beat with a hand mixer or spoon until smooth and creamy.
02 - Set one egg roll wrapper on a clean work surface in a diamond shape with a corner facing you.
03 - Spread 1 to 1 1/2 tablespoons of cheesecake mixture horizontally across the center of the wrapper.
04 - Top the cheesecake mixture with 1 tablespoon of cherry pie filling.
05 - Fold the bottom corner up over the filling, then fold in the sides. Brush wrapper edges with beaten egg, roll tightly from bottom to top to seal. Repeat with remaining wrappers and filling.
06 - Pour approximately 1.5 inches of vegetable oil into a deep skillet or saucepan and heat to 350°F.
07 - Fry egg rolls in batches for 2 to 3 minutes per side until golden brown and crispy.
08 - Remove egg rolls with a slotted spoon and drain on paper towels.
09 - Dust with powdered sugar and drizzle with melted chocolate or extra cherry sauce as desired. Serve warm.
# Expert Hints:
01 -
- You get the best of both worlds: creamy, cheesy filling and a shatteringly crisp shell no bakery can reproduce.
- They're a showstopper for gatherings, but surprisingly fast to make whenever your sweet tooth calls.
02 -
- If your oil isn’t hot enough, the wrappers absorb it and turn limp instead of crisp—use a thermometer if you can!
- Rolling tightly but not overstuffing is the only way to keep every roll sealed; I learned this after my first batch leaked like crazy.
03 -
- Work in small batches—overcrowding the pan drops oil temperature and ruins the texture.
- A drizzle of melted semi-sweet chocolate right at serving always gets the biggest smiles.