Ingredients:
**Cherry Filling:**
– 2 cups fresh cherries, pitted
– 1/3 cup sugar
– 1 tablespoon fresh lemon zest
– 1 tablespoon lemon juice
– 7 tablespoons water, divided
– 3 tablespoons cornstarch
**Cream Cheese Filling:**
– 8 ounces softened cream cheese
– 1/3 cup sugar
– 1 teaspoon lemon juice
– 1 teaspoon vanilla extract
**Additional:**
– 12 egg roll wrappers
– 2+ cups vegetable oil, for frying
– 1/4 cup powdered sugar, for dusting
#### Instructions:
1. **Prepare the Cherry Filling:**
– In a small saucepan over medium heat, combine cherries, sugar, 3 tablespoons water, lemon zest, and lemon juice. Bring to a boil and cook for 3-4 minutes.
– Mix the remaining 4 tablespoons water with cornstarch until smooth, then add it to the cherry mixture. Stir continuously until thickened. Remove from heat and let cool.
2. **Make the Cream Cheese Filling:**
– In a medium bowl, use a hand mixer to beat the cream cheese until fluffy, about 2-3 minutes.
– Add sugar, vanilla extract, and lemon juice. Beat for another 2 minutes until smooth and creamy.
3. **Assemble the Egg Rolls:**
– Lay out the egg roll wrappers. Place a couple of tablespoons of the cream cheese mixture in the center of each wrapper, followed by a generous spoonful of cherry filling.
– Moisten the edges of the wrapper with water to help seal. Fold the sides in over the filling, then roll tightly from front to back.
4. **Fry the Egg Rolls:**
– Heat the vegetable oil in a large skillet or frying pan to 375°F.
– Fry the egg rolls in batches, turning occasionally until golden brown on all sides, about 2-3 minutes per side.
– Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil.
5. **Serve:**
– Dust powdered sugar over the warm egg rolls just before serving.
Enjoy these delicious Cherry Cream Cheese Egg Rolls as a delightful dessert or a sweet treat!