Cherry Cream Cheese Egg Rolls
These delicious cherry cream cheese egg rolls are filled with a homemade cherry filling and a sweet cream mixture, fried to crispy, golden perfection, and dusted with powdered sugar. A delicious dessert egg roll recipe the whole family will enjoy.
Servings: 12 Egg Rolls
Ingredients
Cherry Filling
- 2 cups fresh cherries
- ⅓ cup sugar
- 1 tablespoon fresh lemon zest
- 1 tablespoon lemon juice
- 7 tablespoon water, divided
- 3 tablespoon cornstarch
Cream Cheese Filling
- 8 ounce 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
Instructions
Cherry Filling
- In a small saucepan over medium heat, add cherries, sugar, 3 tablespoons water, lemon zest, and lemon juice. Stir and cook the cherries for approximately 3-4 minutes after coming to a boil.
- In a small bowl, mix remaining water and cornstarch until combined then add to the cherry mixture.
- Continue stirring until the cherry mixture has thickened. Remove from heat and let cool.
Cream Cheese Filling
- In a medium bowl, using a hand mixer, beat cream cheese until fluffy, about 2-3 minutes.
- Add sugar, vanilla extract and lemon juice. Beat for an additional 2 minutes.
Assembling the Egg Rolls
- Add a couple tablespoons of cream cheese mixture, in the center of the egg roll wrapper followed by a heaping spoonful of the cherry filling on top of the cream cheese filling.
- Using your fingers, dip your finger into water and rub water along the edges of the wrapper (this will help seal the egg roll closed).
- Tightly fold in sides over the filling and then roll the front edge up over the filling and towards the back.
- Heat oil in a large skillet over medium heat, or frying pan to 375 degrees.
- Add egg rolls, a few at a time, to pan and cook for a few minutes per side or until golden brown.
- Transfer to a paper towel lined plate to cool.
- Sprinkle with powdered sugar right before serving.