Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup cherry pie filling (or fresh cherries cooked with sugar and cornstarch)
- 12 egg roll wrappers
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
- Butter or oil for frying
Instructions
- Soften cream cheese at room temperature.
- In a bowl, mix cream cheese with sugar and cinnamon until smooth.
- Fold in cherry pie filling gently.
- Lay one egg roll wrapper flat, shaped like a diamond.
- Spoon about 2 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling.
- Fold the two side corners inward to cover the filling.
- Roll tightly toward the top corner.
- Brush the top corner with water and seal the edge.
- Heat butter or oil in a deep skillet to medium heat (about 350°F).
- Fry egg rolls in batches for 2-3 minutes per side until golden brown.
- Drain on paper towels.
- Cool slightly before serving.
Notes
Do not overfill wrappers to avoid bursting.
Fry at the correct temperature to ensure crispiness without sogginess.
Optionally, bake at 400°F for 15-20 minutes brushed with butter for a healthier option.
Customize by swapping cherry filling with other fruits.
- Prep Time: 15
- Cook Time: 10