Cherry Cheesecake Egg Rolls

1. Six ounces of softened cream cheese
2. Four tablespoons of sugar, granulated
3. One tsp freshly squeezed lemon juice
4. One-half tsp pure vanilla extract
5. Eight wrappers for egg rolls To cook the egg rolls in Pan use three cups of vegetable oil.
6. To cook the egg rolls in Air Fryer use One Tbls oil of vegetable oil.
7. 21 ounces of cherry pie filling; optional
8. sprinkle the cooked egg rolls with one to two tablespoons of powdered sugar.

Instructions For Cherry Cheesecake Egg Rolls

Step 1:

Fill a medium-sized mixing bowl with the softened cream cheese, sugar, lemon zest, and vanilla. Beat the mixture for 1½ to 2 minutes, or until it’s smooth and there are no longer any cream cheese lumps, using a handheld mixer set to medium-high speed.

Tip;Before adding the cream cheese to the bowl, make sure it is room temperature. In order to avoid having lumps in your cream cheese filling, follow these steps.

Step 2:

Spoon the cheesecake mixture into a quart-sized ziplock bag or a decorator’s bag, making sure to cut off a corner of the bag.

Step 3(For Frying)

In a deep ten-inch skillet set over medium-high heat, add the vegetable oil. Raise the oil’s temperature to between 330°F and 340°F. It is essential to have a big skillet!

Step 4:

Ensure that your work surface is level.
One egg roll wrapper should be laid down with the point facing you, like a diamond.

Step 5:

Using uniform force, push the filling into a line that measures approximately three and a half inches by one inch, one inch from the side edge and three inches from the lower diamond point.

Step 6:

Then, line the upper edge of the filling with six to eight cherries.

Step 7:Wet the edges of the wrapper with water using your finger or a pastry brush.

To make things easier to work with, you can use a small dish of water.

Step 8:

Over the filling and cherries, fold the diamond’s bottom point. Next, fold the two side edge points over the cherries and covered filling.
Ensuring a tight seal with the top diamond point, roll up the egg roll.
Continue with the leftover egg rolls.

Step 9:

• Work in batches of two to three egg rolls at a time after the oil is ready.
• The egg rolls should be fried for 1.5 to 2 minutes on each side, or until golden brown.

AIR FRYER METHOD:

• Cooking oil brushed or sprayed on the egg roll’s exterior.
• Turning halfway through, air fry at 400°F for 4–5 minutes, or until golden brown. Depending on how big your air fryer is, you might have to work in batches.

Next Step:

• Place the cooked egg rolls on a platter covered with paper towels.
• Add a spoonful or two of powdered sugar for dusting. If you’d like, you may also use a cinnamon sugar mixture.
• While still heated, serve.

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PEACH COBBLER EGG ROLLS