Ingredients

▢ Oil suitable for frying
▢ 4 ounces of cream cheese softened to room temperature
▢ 1 teaspoon of lemon zest
▢ 3 tablespoons of granulated sugar
▢ 1/2 teaspoon of lemon juice
▢ 1 can of cherry pie filling
▢ 8 egg roll wrappers 6x6 size recommended


Instructions

Prepare the Cheesecake Filling: In a suitable mixing bowl, combine the
softened cream cheese with the lemon zest, lemon juice, and granulated
sugar. Utilizing an electric mixer or a robust whisk, beat the mixture
until it is thoroughly smooth and devoid of lumps.

Assemble the Egg Rolls: Arrange the egg roll wrappers on a clean, flat
surface, positioning them so that they form a diamond shape. Spoon an appropriate amount of the cream cheese mixture into the center of each
wrapper.

Add the Cherry Filling: Carefully place a spoonful of cherry pie
filling atop the cream cheese mixture on each wrapper. This should be
done meticulously to maintain distinct layers of filling.

Seal the Wrappers: Dampen the edges of each egg roll wrapper with
water using your fingertips or a pastry brush. This step is crucial as
it helps seal the ingredients within. Gently fold and roll the wrapper
around the fillings, ensuring the edges are tightly sealed. Allow the
rolls to rest for 3 to 4 minutes, which aids in securing the seal and preventing leakage during frying.

Fry the Egg Rolls: Preheat the frying oil in a deep skillet or a fryer
to 350 degrees Fahrenheit. Fry the egg rolls in small batches to avoid overcrowding, which ensures even cooking and optimal crispiness. Each
batch should be fried until the rolls are uniformly golden brown and
crisp.

Serve: Remove the egg rolls from the oil and drain on absorbent paper
towels. Serve the rolls warm, ideally with a light dusting of powdered
sugar to enhance their aesthetic and taste appeal.

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