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Golden Crab Rangoon Egg Rolls Creamy Crunchy And Delicious

Cherry Cheesecake Egg Rolls Crispy Outside Creamy Inside

Crispy egg rolls filled with creamy cheesecake and bright cherries make an easy dessert that feels warm, simple, and special.
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Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings:4
Course:Main Course
Cuisine:American
Ingredients Method Notes

Ingredients
  

  • Egg roll wrappers 10–12
  • Cream cheese 8 oz, softened
  • Powdered sugar 1/3 cup, adjust to taste
  • Vanilla extract 1 tsp
  • Pinch of salt balances sweetness
  • Cherry pie filling 1 cup, or thick cherry compote
  • Oil for frying neutral oil like canola/vegetable
  • For finishing optional:
  • Cinnamon sugar or powdered sugar for dusting
  • Whipped cream for serving
  • Ice cream vanilla is perfect

Method
 

  1. In a bowl, stir cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth and thick.
  2. Chill the filling for 15–20 minutes if your kitchen is warm, so it holds its shape while rolling.
  3. Lay an egg roll wrapper on a clean surface like a diamond, with one corner pointing toward you.
  4. Spoon 1½–2 tablespoons cheesecake filling near the lower center, keeping it away from the edges.
  5. Add a small spoonful of cherry pie filling on top, aiming for fruit more than syrup.
  6. Fold the bottom corner up over the filling, then fold in the sides to create a snug envelope.
  7. Roll upward into a tight cylinder and brush the top corner with water to seal the seam securely.
  8. Heat oil in a deep skillet to about 350°F; a small wrapper scrap should gently sizzle and float.
  9. Fry 2–3 egg rolls at a time, listening for a steady, gentle sizzle and watching bubbles form along the edges.
  10. Turn them as they cook until the shell is golden-brown with bubbling, crisp seams and light blistered spots.
  11. Transfer to a rack or paper towels and let them rest 2–3 minutes so the filling settles inside.
  12. Dust with powdered sugar or cinnamon sugar and serve warm, with whipped cream or ice cream if you like.

Notes

Cherry Cheesecake Egg Rolls are simple, but a few real-world details make them come out crisp, sealed, and creamy every time. Start with the filling texture. If your cream cheese is too warm, the mixture can turn loose and spread, which makes rolling messy and increases the chance of leaks. Softened is good, melted is not. If the bowl looks glossy and slack, give it 15–20 minutes in the fridge. A thicker filling sits neatly in the center and stays where you want it during frying.
Cherry pie filling varies by brand. Some are thick and fruit-forward; others are syrupy. To prevent drips, spoon mostly cherries into the roll and leave extra syrup behind. If you want more cherry flavor without extra liquid, you can chop the cherries slightly so they distribute better, then use only a small spoonful per roll.
Sealing matters. Keep wrappers covered with a damp towel so the edges don’t dry out and crack. When you roll, tuck the first fold snugly, then fold in the sides and roll tightly but gently. Use water sparingly on the final corner—just enough to stick—then press the seam so it feels secure. Always start frying seam-side down for the first 30–40 seconds. That brief time sets the seam and helps prevent opening.
Oil temperature is your other safety net. Aim for around 350°F so you get a steady sizzle and crisp shell without scorching. If the oil is too hot, the wrapper darkens before the center warms. If it’s too cool, the egg rolls absorb oil and lose that clean crunch. Fry in small batches so the oil temperature stays stable. For finishing, dust powdered sugar right before serving. If you dust too early, the sugar melts into the shell and disappears. Warm egg rolls plus fresh sugar give you that bakery-style look and a gentle sweetness on the outside.