Cherry Cheesecake Egg Rolls
Make these cherry cheesecake egg rolls, bursting with bright cherry flavor and silky cheesecake filling, as the perfect dessert for a gathering.
Servings: 6 egg rolls
Ingredients
- 12 egg roll wraps
- 24.3 Ounces cheesecake filling premade no bake, I used Philadelphia brand
- 21 Ounces cherry pie filling
- ½ Cup granulated sugar
- 3 Tablespoons cinnamon
- ¼ Cup graham cracker crumbs
- 4 Tablespoons butter melted
- 1½ Cups oil
Instructions
- Start by laying your egg roll wraps out flat. Brush the edges of one wrap with melted butter.
- Add 3 spoonfuls of cheesecake filling to the center of the wrap.
- Spoon 2 heaping spoonfuls of cherry pie filling on top.
- Start by folding your bottom corner up. Followed by your two side corners, and then roll up tightly.
- Place that roll in the center of another wrap. Coat the edges with butter, and roll that wrap up as well. So it is double wrapped.
- Repeat the process 5 more times, or until your cheesecake filling and pie filling run out.
- Pour your oil into a skillet and heat it up on medium heat.
- Set your prepared egg roll down in your hot oil. Cook on each side for about 1 minute. Until golden brown.
- Immediately drop into your cinnamon and sugar, and coat the entire egg roll.
- Before serving, sprinkle all your egg rolls with your graham cracker crumbs, then serve hot.
Notes
Seal tight: Ensure the egg rolls are tightly sealed to prevent the filling from leaking during frying.
Control oil temperature: Maintain medium heat for frying to achieve a perfectly golden brown and crispy exterior without burning.
Drain excess syrup: Drain the cherry pie filling to avoid soggy egg rolls.
Keep wraps moist: Cover egg roll wraps with a damp cloth while assembling to prevent them from drying out and cracking.
Use a frying basket: If you have one and are making large batches, use a hot fryer basket.
Use a thermometer: Use a kitchen thermometer to monitor the oil temperature, aiming for 350°F.
Control oil temperature: Maintain medium heat for frying to achieve a perfectly golden brown and crispy exterior without burning.
Drain excess syrup: Drain the cherry pie filling to avoid soggy egg rolls.
Keep wraps moist: Cover egg roll wraps with a damp cloth while assembling to prevent them from drying out and cracking.
Use a frying basket: If you have one and are making large batches, use a hot fryer basket.
Use a thermometer: Use a kitchen thermometer to monitor the oil temperature, aiming for 350°F.
Nutrition
Calories: 820kcal | Carbohydrates: 69g | Protein: 4g | Fat: 60g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 36g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 251mg | Potassium: 163mg | Fiber: 3g | Sugar: 21g | Vitamin A: 235IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 2mg
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