Cherry Cheesecake Egg Rolls
Crispy egg rolls filled with sweet-tart cherry and tangy cream cheese, dusted with powdered sugar for a delightful handheld dessert.
Ingredients
Filling Ingredients
- 1 cup tart cherries, pitted and chopped (fresh or thawed frozen) Use drained frozen cherries if applicable.
- 1/2 cup cream cheese, softened Let sit at room temperature for smooth mixing.
- 1/4 cup sugar Adjust based on the tartness of cherries.
- 1 teaspoon alcohol-free vanilla extract
Egg Roll Wrapper Ingredients
- 8 pieces egg roll wrappers Keep under a damp towel to prevent drying.
- Oil for frying (vegetable oil or other neutral oil) Use for pan-frying or air-frying.
- Powdered sugar for dusting (optional)
Instructions
Preparation
- In a medium bowl, stir together the chopped cherries, softened cream cheese, sugar, and vanilla until smooth and evenly combined. Taste and adjust sugar if needed.
- Lay one egg roll wrapper flat with a corner pointing toward you. Keep unused wrappers under a damp towel.
- Place about 2 tablespoons of filling in the center. Fold the bottom corner up over the filling, fold both side corners in, then roll tightly to seal the top corner. Lightly wet the final edge with water to seal.
Cooking
- Pour oil to a depth of about 1/4 inch in a skillet and heat over medium until shimmering. For air frying: preheat to 375°F (190°C).
- Pan-fry egg rolls seam-side down, turning every 3–4 minutes, until all sides are golden brown and crispy. In an air fryer, spritz lightly with oil and cook at 375°F for about 6–8 minutes, turning halfway.
- Drain on paper towels if pan-fried. Dust with powdered sugar if desired.
Serving
- Serve 2–3 egg rolls per person on a small dessert plate with a dollop of whipped cream or a scoop of vanilla ice cream.
- For dipping, offer a small ramekin of warmed cherry sauce or chocolate drizzle.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. To re-crisp, put in a 350°F (175°C) oven for 6–8 minutes.