Crispy Cherry Cheesecake Egg Rolls with Sweet Cream Filling
Ingredients:
10 egg roll wrappers
1 cup cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup cherry pie filling
1 egg (for egg wash)
Vegetable oil for frying
Powdered sugar, for dusting
Optional: chocolate or caramel drizzle for serving
Directions:
In a medium bowl, beat cream cheese, sugar, vanilla, and sour cream together until smooth and creamy.
Lay out one egg roll wrapper with a corner facing you like a diamond.
Spoon about 2 tablespoons of the cream cheese mixture into the center of the wrapper, followed by 1 tablespoon of cherry pie filling.
Fold the bottom corner up over the filling, fold in the sides, and roll up tightly, sealing the edge with egg wash. Repeat with remaining wrappers and filling.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Fry egg rolls in batches for 2–3 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Dust with powdered sugar and drizzle with chocolate or caramel if desired. Serve warm.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 290 kcal per roll | Servings: 10 servings
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