Cherry Cheesecake Egg Rolls
A delightful twist on traditional cheesecake, these egg rolls combine a creamy cheesecake filling with the tartness of cherries, all wrapped in a crispy shell for a unique dessert experience.
Ingredients
For the filling
- 8 oz Cream Cheese Use full-fat for the best texture.
- 1/2 cup Sour Cream Greek yogurt can be substituted.
- 1/2 cup Sugar Adjust according to preferred sweetness.
- 1 tsp Vanilla Extract Use pure vanilla for best taste.
- 1 cup Cherries Can use fresh, frozen, or canned.
For assembling
- 12 pieces Egg Roll Wrappers Found in the refrigerated section.
- 2 inches Oil For frying.
- Powdered Sugar For dusting before serving.
Instructions
Preparation
- If using fresh cherries, pit and chop them into small pieces. For frozen cherries, thaw and drain any excess moisture. Mix with a tablespoon of sugar and set aside.
- Blend cream cheese, sour cream, sugar, and vanilla extract until smooth. Fold in the cherries evenly.
Assembly
- Lay an egg roll wrapper down in a diamond position and place about 2 tablespoons of filling near the center.
- Fold the bottom point over the filling, fold the sides tight, and roll upwards to seal it completely using a little water.
Cooking
- Heat about 2 inches of oil to 350°F (175°C). Ensure the oil is at the correct temperature to avoid greasy rolls.
- Fry the egg rolls in batches for about 3-4 minutes, or until golden brown. Drain on a paper towel-lined plate.
- Let them cool slightly and dust with powdered sugar before serving.
Notes
For a lighter option, bake the egg rolls at 375°F (190°C) for 15-20 minutes instead of frying. Store leftovers in an airtight container in the refrigerator for up to 3 days.