The first time I tried to make these Crispy Cherry Cheesecake Egg Rolls, let’s just say it was a hot mess – literally. I mean, the filling oozed out like lava, and the egg roll wrappers turned into something resembling a crumpled paper bag. But you know what? After a few tweaks and burns (trust me on this), I’ve perfected the recipe. Now, these little golden beauties are the talk of every potluck I attend. And the kids? They think I’m some kind of kitchen wizard whenever these hit the table.
I’m excited to share this fusion of my love for classic cheesecake and the crispy crunch of egg rolls. It’s like the best of both worlds, colliding in a symphony of texture and taste that always has my friends begging for more. So, strap in, preheat your oil, and let’s get rolling!
Table of Contents
Ingredients
Let’s get the party started! Here’s what you’ll need. And remember, if you can’t find something, improvisation is the soul of cooking. I’ve substituted plenty of times when I’ve found my pantry lacking.
- 8 oz cream cheese, softened (the full-fat kind, folks)
- 1/4 cup granulated sugar (sweet, but not too sweet)
- 1/2 teaspoon vanilla extract (the good stuff, please)
- 1 cup cherry pie filling (homemade if you’re feeling adventurous)
- 12 egg roll wrappers (the unsung heroes of the recipe)
- Oil for frying (I use canola, but you do you)
- Powdered sugar for dusting (because who doesn’t love a little extra sweetness?)
Instructions
Okay, deep breath. It’s easier than it looks, I promise. Here’s the step-by-step to avoid the pitfalls I dove headfirst into my first time around.
- Beat the cream cheese, granulated sugar, and vanilla extract in a bowl until smooth and creamy. This is your cheesecake filling, so make it nice and fluffy.
- Place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the cheesecake filling onto the center of the wrapper, followed by a spoonful of cherry pie filling.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly, sealing the final corner with a little water. It’s like wrapping a tiny, edible present!
- Heat the oil in a deep fryer or a large pot to 350°F. If you don’t have a thermometer, just wait until a little piece of wrapper sizzles immediately when dipped in the oil.
- Fry the egg rolls in batches, turning occasionally, until they are golden brown. This should take about 2-3 minutes. Don’t crowd the pot, or they’ll stick together (learned this the hard way).
- Transfer the egg rolls to a paper towel-lined plate to drain. Let them cool slightly before dusting them with powdered sugar.
And there you have it! Crispy on the outside, creamy and fruity on the inside – these egg rolls are a dream come true.
Tips & Tricks
Now, about those ingredients and the process… Here are a few nuggets of wisdom to help you along.
- Don’t overfill the wrappers, or you’ll end up with a cherry cheesecake explosion on your hands (and all over your kitchen).
- Make sure the oil is hot enough before you start frying. Otherwise, your egg rolls will absorb too much oil and become soggy.
- If you’re not a fan of cherries, any pie filling will do. Blueberry, apple, even pumpkin – go wild!
- For an extra crunch, try rolling the filled egg rolls in crushed graham crackers before frying.
FAQ
Got questions? I’ve got answers! And if I don’t know, we’ll figure it out together.
- Q: Can I bake these instead of frying?
- A: Absolutely! They won’t be quite as crispy, but bake them at 400°F for about 10-12 minutes, and you’ll still get a delicious result.
- Q: How many calories are in each egg roll?
- A: Oh, the dreaded calorie question. Roughly, there are about 200-250 calories per egg roll, depending on the size and exact ingredients you use.
- Q: Can I make these ahead of time?
- A: You sure can! Just wrap them up tightly before frying and store them in the fridge for a day or two. Fry them up when you’re ready to serve.
My mom always said food tastes better when shared with loved ones, and I hope these Crispy Cherry Cheesecake Egg Rolls bring as much joy to your gatherings as they have to mine.
In the end, it’s not just about the food, but the memories we create while enjoying it. So, gather your friends, your family, or even just treat yourself, and savor the moment one crispy, cheesy bite at a time.
Crispy Cherry Cheesecake Egg Rolls
A fusion of classic cheesecake and crispy egg rolls, these Crispy Cherry Cheesecake Egg Rolls are a delightful treat that combines creamy, fruity, and crunchy textures in every bite. Perfect for potlucks or a special dessert.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup cherry pie filling
- 12 egg roll wrappers
- Oil for frying
- Powdered sugar for dusting
Directions
-
Beat the cream cheese, granulated sugar, and vanilla extract in a bowl until smooth and creamy.
-
Place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the cheesecake filling onto the center of the wrapper, followed by a spoonful of cherry pie filling.
-
Fold the bottom corner over the filling, then fold in the sides, and roll tightly, sealing the final corner with a little water.
-
Heat the oil in a deep fryer or a large pot to 350°F.
-
Fry the egg rolls in batches until they are golden brown, about 2-3 minutes.
-
Transfer the egg rolls to a paper towel-lined plate to drain. Let them cool slightly before dusting them with powdered sugar.