Cherry Cheesecake Egg Rolls with Cherry Pie Filling Recipe
Introduction
These Cherry Cheesecake Egg Rolls combine creamy cheesecake filling with sweet cherry pie filling wrapped in crispy fried egg roll wrappers. Ready in about 25 minutes, they make a delightful dessert or snack that’s perfect for sharing.
Ingredients
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 1 cup cherry pie filling
- 12 egg roll wrappers
- Water, for sealing
- Oil, for frying (vegetable or canola oil recommended)
- Powdered sugar, for dusting
Instructions
- Prepare Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy without lumps. This will be the cheesecake mixture.
- Assemble Rolls: Lay one egg roll wrapper flat on a clean surface. Spoon about 2 tablespoons of the cheesecake mixture onto the center, then add 1 tablespoon of cherry pie filling on top.
- Seal & Fold: Lightly moisten all four edges of the wrapper with water. Fold the bottom edge over the filling, fold in the left and right sides tightly, then roll the wrapper upward like a burrito. Press the top edge firmly to seal and prevent leaks.
- Fry: Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the egg rolls in batches for 2 to 3 minutes per side until golden brown and crispy.
- Drain & Dust: Remove the fried egg rolls and place them on paper towels to drain excess oil. Once cooled slightly, dust generously with powdered sugar before serving.
Tips & Variations
- For easier folding, keep egg roll wrappers covered with a damp towel to prevent drying out.
- Try substituting cherry pie filling with other fruit fillings like blueberry or raspberry for a different twist.
- Oven-bake the egg rolls at 400°F (200°C) for 15-18 minutes as a lighter alternative to frying.
Storage
Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or conventional oven to maintain crispiness. Avoid microwaving as it can make the wrappers soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these egg rolls ahead of time?
Yes, you can assemble the egg rolls and keep them refrigerated, covered, for a few hours before frying. For best results, fry them fresh before serving.
What oil is best for frying these egg rolls?
Vegetable or canola oil works best due to their high smoke points and neutral flavors, ensuring crispy and evenly cooked egg rolls.
PrintCherry Cheesecake Egg Rolls with Cherry Pie Filling Recipe
These Cherry Cheesecake Egg Rolls combine creamy cheesecake filling and sweet cherry pie filling wrapped in crispy fried egg roll wrappers. Perfect for a quick and indulgent dessert that takes only 25 minutes to prepare and yields 12 delicious servings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Assembly
- 1 cup cherry pie filling
- 12 egg roll wrappers
- Water, for sealing
Frying
- Oil, for frying (vegetable or canola oil recommended)
Garnish
- Powdered sugar, for dusting
Instructions
- Prepare Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, ensuring no lumps remain. This will be the flavorful cheesecake mixture.
- Assemble Rolls: Lay one egg roll wrapper flat on a clean surface. Spoon approximately 2 tablespoons of the cheesecake mixture into the center, followed by 1 tablespoon of cherry pie filling on top of the cheesecake layer.
- Seal & Fold: Moisten all four edges of the egg roll wrapper lightly with water to help seal. Fold the bottom edge up over the filling, then fold in the left and right sides tightly. Roll the wrapper upwards tightly like a burrito and press the top edge to seal completely, ensuring no filling leaks out.
- Fry: Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully place the egg rolls into the hot oil, frying in batches if needed. Cook each egg roll for 2 to 3 minutes on each side or until they become golden brown and crispy.
- Drain & Dust: Remove the fried egg rolls and place them on a plate lined with paper towels to drain excess oil. Once slightly cooled, dust generously with powdered sugar before serving.
Notes
- Ensure the cream cheese is softened before mixing to create a smooth filling.
- Be careful when sealing the egg rolls to prevent filling from leaking during frying.
- Maintain oil temperature at 350°F for even cooking and crispiness.
- Fry in batches to avoid overcrowding the pan, which can lower oil temperature.
- Allow egg rolls to drain on paper towels to remove excess oil and keep them crisp.
- Can substitute cherry pie filling with other fruit fillings for variation.
Keywords: Cherry cheesecake egg rolls, fried dessert, creamy cheesecake filling, cherry pie filling, crispy egg rolls, quick dessert, American dessert
