DELICIOUS CHERRY CHEESECAKE EGG ROLLS: Consider the delicious combination of crispy egg rolls and cherry cheesecake, combining the crispness of golden pastry, the sweetness of cherries, and the richness of cream cheese. These delicious Cherry Cheesecake Egg Rolls put a unique spin on classic Asian-inspired dishes, revolutionising dessert.
A rich cherry cheesecake filling is encased in soft, flaky pastry, which is then fried till brown and usually sprinkled with powdered sugar. Perfect for dazzling guests and family or sating your dessert cravings, every mouthful takes you to a world of sweet and zesty happiness.
INGREDIENTS FOR DELICIOUS CHERRY CHEESECAKE EGG ROLLS:
- 6 ounces cream cheese softened
- 4 tablespoons granulated sugar
- 1 teaspoon fresh lemon zest
- ¾ teaspoon pure vanilla extract
- 8 egg roll wrappers
- 3 cups vegetable oil for frying the egg rolls
- 21 ounce can of cherry pie filling
- OPTIONAL: 1-2 tablespoons powdered sugar for dusting the cooked egg rolls.
INSTRUCTIONS FOR DELICIOUS CHERRY CHEESECAKE EGG ROLLS:
- In a medium mixing bowl, combine the sugar, vanilla, lemon zest, and softened cream cheese. Beat the mixture for 1½ to 2 minutes on medium-high speed with a handheld mixer until it is smooth and there are no more lumps of cream cheese.
- Move the cheesecake mixture to a quart-sized ziplock bag or a decorator’s bag, being sure to cut off a corner of the bag.
Heat a 10-inch deep skillet over medium-high heat and add the vegetable oil. Warm the oil to about 330°F and 340°F. (Use a deep fryer or candy thermometer.) Put the eggrolls together while the oil heats up. - One egg roll wrapper should be laid down with the tip facing you, like a diamond.
- Squeeze in a line about 8½ mm x 2½ mm (about 3½ inches x 1 inch) and 2½ mm (1 inch) from the side edge and 7½ mm (approximately 3 inches) from the bottom diamond tip using equal pressure.
- Next, arrange 6–8 cherries on the filling’s upper border.
- Wet the edges of the egg roll wrapper with your finger or a pastry brush.
- Over the filling and cherries, fold the diamond’s bottom tip. Next, fold the two side edge points over the cherries and covered filling. Make sure the top diamond point forms a good seal when you wrap the egg up. Continue with the other egg rolls.
- Work in batches of two to three egg rolls at a time after the oil is ready. Fry the egg rolls until golden, 1½ to 2 minutes each side. Place the cooked egg rolls on a plate covered with paper towels. Add one or two teaspoons of powdered sugar on top. Warm up and serve.