Cherry Cheesecake Egg Rolls

Delicious cherry cheesecake filling wrapped in crispy egg rolls for a fun twist on a classic dessert.

Scale

8 egg roll wrappers
8 oz (225 g) cream cheese, softened
1/3 cup powdered sugar (adjust to taste)
1 tsp vanilla extract
1 large egg (reserve half for egg wash)
3/4 to 1 cup cherry filling (fresh cherries chopped or canned cherry pie filling)
Oil for frying (if frying)

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Prepare the filling by beating cream cheese, powdered sugar, and vanilla until smooth. Add half of the beaten egg and fold in cherry filling.
Keep wrappers covered with a damp towel. Lay one wrapper in a diamond shape and place ~2 tablespoons of filling near the bottom third.
Fold bottom corner over the filling, fold the sides in, and roll tightly. Seal with egg wash.
Cook by frying in oil at 350°F (175°C) for 1–2 minutes per side until golden brown, or bake at 425°F (220°C) for 12–15 minutes, or air-fry at 375°F (190°C) for 6–8 minutes.

Avoid overfilling to prevent tearing during cooking.