Ingredients: Cherry Filling:
- 2 cups fresh cherries, pitted
- ⅓ cup sugar
- 1 tablespoon fresh lemon zest
- 1 tablespoon lemon juice
- 7 tablespoons water, divided
- 3 tablespoons cornstarch
Cream Cheese Filling: - 8 ounces softened cream cheese
- ⅓ cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Additional: - 12 egg roll wrappers
- 2+ cups vegetable oil, for frying
- ¼ cup powdered sugar, for dusting
Instructions:
- Prepare the Cherry Filling:
- In a small saucepan over medium heat, mix cherries, sugar, 3 tablespoons water, lemon zest, and lemon juice. Let it boil and cook for 3-4 minutes.
- Blend the remaining 4 tablespoons water with cornstarch until it’s smooth, then add it to the cherry mixture. Keep stirring until it thickens. Take it off the heat and let it cool.
- Make the Cream Cheese Filling:
- In a medium bowl, use a hand mixer to beat the cream cheese until it’s fluffy, around 2-3 minutes.
- Add sugar, vanilla extract, and lemon juice. Beat for another 2 minutes until it’s smooth and creamy.
- Assemble the Egg Rolls:
- Lay out the egg roll wrappers. Put a couple of tablespoons of the cream cheese mixture in the middle of each wrapper, followed by a big spoonful of cherry filling.
- Dampen the edges of the wrapper with water (this helps it seal). Fold the sides in over the filling, then roll tightly from front to back.
- Fry the Egg Rolls:
- Heat the vegetable oil in a big skillet or frying pan to 375°F.
- Fry the egg rolls in batches, a few at a time, turning occasionally until they’re golden brown on all sides, about 2-3 minutes per side.
- Transfer the fried egg rolls to a paper towel-lined plate to soak up any extra oil.
- Serve:
- Sprinkle powdered sugar over the warm egg rolls just before serving.
Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings: 12 Egg Rolls