Ingredients
- Cream cheese, softened – 8 ounces
- Powdered sugar – 1/4 cup
- Vanilla extract – 1 teaspoon
- Cherry pie filling – 1 can (21 ounces)
- Egg roll wrappers – 10
- Vegetable oil – for frying
- Water – 1 tablespoon
Instructions
- Step 1: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract and continue to beat until well combined and creamy.
- Step 2: Gently fold in about half of the cherry pie filling into the cream cheese mixture. Be careful not to overmix; you want to maintain some cherry pieces.
- Step 3: Lay an egg roll wrapper on a flat surface with one point facing you. Place about 2 tablespoons of the cream cheese and cherry filling mixture in the center of the wrapper.
- Step 4: Brush the edges of the wrapper with water. Fold the bottom corner up and over the filling, then fold in the two side corners. Roll tightly to seal.
- Step 5: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully place the egg rolls into the hot oil, being careful not to overcrowd the pan.
- Step 6: Fry for 2-3 minutes, or until golden brown and crispy, turning occasionally. Remove from the oil and place on a paper towel-lined plate to drain excess oil. Serve immediately.
Notes
- Store any leftover egg rolls in an airtight container in the refrigerator for up to 2 days, but they are best enjoyed fresh.
- To reheat, bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through and crispy again, instead of microwaving, to keep them from getting soggy.
- Dust with extra powdered sugar and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special treat.
- For the best flavor and texture, don't completely puree the cherry filling; leaving some whole or halved cherries adds a burst of flavor in each bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American