Cherry Cream Cheese Egg Rolls take the familiar shape of an egg roll and give it a sweet filling. Softened cream cheese is blended with powdered sugar and vanilla, folded together with chopped cherries, wrapped in egg roll wrappers, and fried until golden and crisp. The contrast is the appeal: a shatteringly crisp shell around a warm, creamy, lightly fruity center, dusted with powdered sugar.
The recipe uses only a handful of ingredients and works as a dessert or a sweet snack, whether you are hosting a dinner party or treating yourself. This guide covers why you will love it, the ingredients and what each one does, the method with the reasoning behind every step, a recipe card with nutrition, tips for sealing and frying, variations, serving ideas, storage, troubleshooting, and answers to common questions.
Why You Will Love These Cherry Cream Cheese Egg Rolls
- Crispy outside, creamy inside. The fried wrapper contrasts with a soft, sweet filling.
- Very few ingredients. Egg roll wrappers, cream cheese, cherries, powdered sugar, vanilla, and oil.
- Easy filling. The filling is mixed in one bowl, with no cooking.
- Fun to make. Rolling and sealing is simple once you have done the first one.
- Flexible. Other fruit, chocolate chips, or even a savory filling can replace the cherries and cream cheese.
- Warm and fresh. They are best enjoyed right after frying.
- Good for entertaining. They suit a dessert table or a snack plate.
- Make-ahead filling. The filling can be made in advance and refrigerated.
At a Glance
| Detail | Amount |
|---|---|
| Course | Dessert |
| Cuisine | Fusion |
| Difficulty | Medium |
| Servings | 6 egg rolls |
| Prep time | 15 minutes |
| Cooking time | 15 minutes |
| Frying temperature | 350°F (180°C) |
| Calories (per serving) | 320 kcal |
Ingredients for Cherry Cream Cheese Egg Rolls
- 6 egg roll wrappers
- 8 ounces cream cheese, softened
- 1 cup canned cherries, drained and chopped (or fresh cherries, if in season)
- 1/2 cup powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- Cooking oil, for frying
[Editor note: the source says “canned cherries” but does not say whether these are plain canned cherries or a sweetened pie filling. Pie filling would be sweeter and thicker. Please clarify, and add the amount of oil or the depth of oil for frying, which the source also leaves out.]
A Closer Look at the Ingredients
Egg Roll Wrappers
The wrappers are the crisp shell. They are thin sheets of dough that blister and crisp in hot oil. The source also suggests gluten-free wrappers or homemade wrappers as options, without giving details.
Cream Cheese
Eight ounces of softened cream cheese forms the creamy base of the filling. Softening at room temperature makes it blend smoothly. The source suggests low-fat cream cheese for a lighter version, though it gives no information on how that changes the texture.
Canned Cherries
A cup of drained, chopped cherries adds fruity sweetness and a little color. Draining and patting them dry keeps extra juice from making the filling runny or the wrapper soggy. Fresh cherries can be used in season.
Powdered Sugar
Powdered sugar sweetens the filling and dissolves smoothly into the cream cheese. A little more is dusted over the finished egg rolls. The source suggests agave nectar or honey as alternatives to powdered sugar for a different sweetness profile, which would also change the texture of the filling.
Vanilla Extract
A teaspoon of vanilla rounds out the sweetness and adds warmth to the cream cheese.
Cooking Oil
Oil is used for frying. The source does not name a type or an amount.
How to Make Cherry Cream Cheese Egg Rolls
Step 1: Make the Filling
In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and well incorporated.
Drain the cherries and pat them dry with a paper towel. Chop them into small pieces and gently fold them into the cream cheese mixture, making sure the filling is evenly mixed so the cherry flavor is distributed throughout.
Small pieces of cherry are easier to wrap and less likely to poke through the wrapper. Folding gently avoids breaking down the cherries and turning the filling pink and runny.
Step 2: Assemble the Egg Rolls
Place an egg roll wrapper on a clean surface in a diamond shape, with one corner facing you. Spoon a generous amount of the filling onto the center. Fold the bottom corner of the wrapper over the filling, tuck in the sides, and roll tightly to form a secure egg roll. Seal the edge with a dab of water to prevent it from unraveling during frying.
A tight roll with a well-sealed edge keeps the filling inside the wrapper. The source’s first tip is to seal the egg rolls tightly to prevent leaking.
Step 3: Fry
In a deep skillet or fryer, heat the oil to 350°F (180°C). Gently place the egg rolls into the hot oil, seam side down, and fry until golden brown and crispy, turning occasionally for even cooking. Remove them and drain on a plate lined with paper towels. Repeat with the remaining egg rolls, taking care not to overcrowd the pan.
Placing them seam side down helps the seam seal as it fries. Draining on paper towels removes excess surface oil.
Step 4: Cool Slightly and Serve
Let the egg rolls cool slightly before serving to avoid burning your mouth. Dust with powdered sugar if you like. They are best enjoyed warm and fresh.
The filling inside is much hotter than the crust, so a short rest matters.
Cherry Cream Cheese Egg Rolls Recipe Card
Course: Dessert Cuisine: Fusion Difficulty: Medium Servings: 6 Prep time: 15 minutes Cooking time: 15 minutes Calories: 320 kcal per serving
Ingredients
- 6 egg roll wrappers
- 8 ounces cream cheese, softened
- 1 cup canned cherries, drained and chopped (or fresh)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Cooking oil, for frying
Instructions
- In a bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth. Fold in the chopped cherries.
- Lay a wrapper in a diamond shape. Spoon the filling onto the center.
- Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with water.
- Heat oil to 350°F (180°C) in a deep skillet. Fry the egg rolls, seam side down, until golden brown and crispy, turning occasionally.
- Drain on a paper towel-lined plate.
- Cool slightly, dust with powdered sugar if desired, and serve warm.
Nutrition Information
The source lists the following per serving (6 servings). It gives no units except for calories, so the units below are the usual ones for these values and were added by me.
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Fat | 18 g |
| Carbohydrates | 35 g |
| Protein | 6 g |
| Sodium | 280 mg |
| Fiber | 1 g |
| Sugar | 20 g |
These are the source’s own estimates. They will vary with the oil absorbed during frying and with the cherries you choose.
Why This Recipe Works
Cream cheese gives a stable, creamy filling. It stays soft and spreadable when heated.
Powdered sugar blends smoothly. It dissolves into the cream cheese without leaving a gritty texture.
Dry, chopped cherries keep the filling thick. Patting them dry limits extra juice.
The wrapper fries to a crisp shell. Thin dough blisters and crisps quickly in hot oil.
A water seal keeps everything inside. A dab of water helps the edge stick.
A stable oil temperature fries evenly. A thermometer helps keep the oil at 350°F.
Frying in batches protects the temperature. An uncrowded pan keeps the oil hot.
Understanding the Method
Why Soften the Cream Cheese?
Cold cream cheese is stiff and lumpy. The source’s tip is to have it at room temperature for easy blending and a smooth filling.
Why Drain and Dry the Cherries?
Liquid from the cherries can thin the filling and soak into the wrapper, making it soft and prone to tearing. The source tells you to drain the cherries and pat them dry.
Why Chop the Cherries Small?
Whole cherries are bulky and can tear the thin wrapper. Small pieces distribute evenly and make the roll easier to close.
Why a Diamond Orientation?
Placing the wrapper as a diamond makes the fold-and-roll motion easy: fold the bottom corner up, tuck in the sides, and roll toward the top corner.
Why Seal with Water?
Egg roll wrappers are sticky enough when slightly moistened. A dab of water along the edge acts as a glue, so the roll stays closed in the oil.
Why Use a Thermometer?
The source suggests a candy thermometer to monitor the oil temperature. Oil that is too cool makes greasy egg rolls, and oil that is too hot browns the outside before the filling warms.
Why Fry in Batches?
Crowding the pan lowers the oil temperature and makes the rolls stick together.
Why Cool Before Eating?
The cream cheese and cherries hold heat. Cooling for a short time protects you from burns.
Planning Your Dessert
Timing
The card lists 15 minutes of prep and 15 minutes of cooking. Assembly is the main task: six egg rolls take a few minutes to fill and roll. Make the filling first, assemble all the rolls, then heat the oil.
A Simple Order of Work
- Soften the cream cheese.
- Make the filling and fold in the cherries.
- Fill and roll all six egg rolls.
- Heat the oil to 350°F.
- Fry in batches and drain.
- Cool slightly, dust, and serve.
Equipment
You will need a mixing bowl, a spatula, a clean work surface, a small dish of water for sealing, a deep skillet or fryer, a thermometer, a slotted spoon or tongs, and a paper-towel-lined plate.
Frying Safety
Hot oil can splash. Lower the egg rolls gently into the oil, never leave the pan unattended, and keep a lid nearby. This is general kitchen safety guidance and not from the original recipe.
Expert Tips for Success
- Use room temperature cream cheese. It blends easily and smoothly.
- Seal tightly. A well-sealed edge keeps the filling from leaking.
- Use a thermometer. Monitor the oil temperature for the best results.
- Try different fruit. Create your own signature flavors.
- Pat the cherries dry. Extra moisture can cause problems.
- Do not overfill. A generous spoonful is enough, but too much makes sealing difficult. This is my own suggestion.
- Keep unused wrappers covered. They dry out quickly in the open air. This is my own suggestion.
- Serve warm. They are best fresh.
Variations and Substitutions
Apple Cinnamon
Swap the cherries for diced apples and add a sprinkle of cinnamon for a fall-inspired twist. The source gives no amounts.
Chocolate-Cherry
Mix mini chocolate chips into the cream cheese filling for a chocolate-cherry combination.
Other Fruit
Try blueberries or strawberries in place of cherries for a different flavor.
Savory Version
The source suggests replacing the cream cheese and cherries with goat cheese and caramelized onions for a gourmet appetizer. It gives no amounts or method, and powdered sugar and vanilla would presumably be omitted. Test this before publishing.
Lighter Cream Cheese
Use low-fat cream cheese for a lighter version.
Honey or Agave
Use honey or agave nectar instead of powdered sugar for a different sweetness. These are liquids, so the filling may be looser.
Gluten-Free Wrappers
Look for gluten-free egg roll wrappers, or homemade ones.
Baked Instead of Fried
The source says you can bake the egg rolls in a preheated 375°F (190°C) oven instead of frying. It gives no baking time or instructions about oiling the wrappers. [Editor note: please test and add a time and any brushing with oil or butter. Baked wrappers will be less crisp than fried ones.]
What to Serve with Cherry Cream Cheese Egg Rolls
- Vanilla ice cream. A warm and cold contrast.
- Cherry sauce. A homemade cherry sauce drizzled over the top.
- Chocolate ganache. A drizzle for an elegant presentation.
- Hot tea or coffee. To complement the sweet, creamy flavors.
- A dessert platter. They suit entertaining.
Make-Ahead, Storage, and Reheating
Make Ahead
The cream cheese and cherry filling can be made in advance and refrigerated until you are ready to assemble the egg rolls.
Storing Leftovers
Store any uneaten egg rolls in an airtight container in the refrigerator. The source gives no storage time.
Reheating
Reheat in the oven for a few minutes to restore crispness. The source gives no temperature or time. [Editor note: please test and add these details.]
Freezing
The source gives no freezing instructions.
Troubleshooting Guide
The filling leaks out
The egg roll was probably not sealed tightly, or it was overfilled. Roll tightly and seal the edge with water.
The wrappers are soggy
The cherries may not have been dry enough, or the oil was not hot enough. Pat the cherries dry and keep the oil at 350°F.
The egg rolls are greasy
The oil temperature was too low, or the pan was crowded. Use a thermometer and fry in batches.
The egg rolls are too dark outside
The oil may be too hot. Lower the heat and check with a thermometer.
The wrappers tear
Overfilling or large pieces of cherry may be the cause. Chop the cherries small and use a moderate amount of filling.
The filling is too runny
The cherries may have been too wet. Drain them well and pat them dry, and make sure the cream cheese was not over-softened. This is my own suggestion.
The egg rolls are too sweet
Use plain, unsweetened canned cherries if you have been using pie filling, and dust with less powdered sugar. This is my own suggestion.
Frequently Asked Questions
Can I prepare the filling ahead of time?
Yes. Make it in advance and refrigerate it until you are ready to assemble.
Can I bake them instead of frying?
Yes, at 375°F (190°C), though the source gives no time. Frying gives the classic crispiness.
How do I store leftovers?
In an airtight container in the refrigerator. Reheat in the oven for a few minutes.
Can I use fresh cherries?
Yes, if they are in season.
What temperature should the oil be?
350°F (180°C).
How many does the recipe make?
Six egg rolls.
Can I use other fruit?
Yes. Blueberries or strawberries are suggested, as well as diced apples with cinnamon.
Can I make them gluten-free?
Use gluten-free egg roll wrappers. The source gives no further details.
Can I make a savory version?
The source suggests goat cheese and caramelized onions.
What should I serve with them?
Vanilla ice cream, cherry sauce, chocolate ganache, or tea or coffee.
Final Thoughts
Cherry Cream Cheese Egg Rolls take a savory favorite and turn it into a dessert that looks impressive and tastes even better. A simple cream cheese and cherry filling, a thin wrapper, and hot oil are all it takes.
Soften the cream cheese, dry the cherries, roll tightly and seal well, and keep the oil at 350°F. Serve them warm, dusted with powdered sugar, and watch how fast they disappear.
