Cherry Cheesecake Egg Rolls
Ingredients:
4 ounces cream cheese, softened
1 teaspoon lemon zest
3 tablespoons granulated sugar
½ teaspoon fresh lemon juice
1 can cherry pie filling
8 egg roll wrappers (6”x6”)
Oil for frying
Instructions:
Combine softened cream cheese, lemon zest, sugar, and lemon juice in a bowl until well mixed. Transfer the mixture to a Ziploc bag and cut off one corner to create a piping bag.
Lay an egg roll wrapper with one corner pointing towards you. Pipe a line of the cream cheese mixture across the wrapper. Place about 10 cherries from the pie filling on top of the cheese mixture.
Wet the edges of the wrapper with water, then tightly roll up the egg roll, ensuring the edges are well sealed. Let the rolls sit for 3-4 minutes to allow the water to dry and form a good seal.
Preheat oil to 350°F. Fry the egg rolls in small batches for 5-6 minutes, or until golden brown and crispy.
Serve warm and enjoy!
Servings: 8
