Description

Delight in this irresistible Cherry Cheesecake Egg Rolls recipe, combining creamy no-bake cheesecake filling with luscious cherry pie filling, all wrapped in crispy egg roll wrappers. These golden-fried treats are finished with a cinnamon sugar coating and a sprinkle of graham cracker crumbs, making them a perfect dessert snack that’s crispy on the outside and decadently sweet on the inside.

Ingredients

Egg Rolls

12 egg roll wrappers
24.3 ounces no-bake cheesecake filling (such as Philadelphia)
21 ounces cherry pie filling

Cinnamon Sugar Coating

½ cup granulated sugar
3 tablespoons ground cinnamon

Additional Ingredients

¼ cup graham cracker crumbs
4 tablespoons butter, melted
1 ½ cups vegetable oil, for frying

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Instructions

Fill Egg Rolls: Lay out the egg roll wrappers flat on a clean surface. Brush the edges of each wrapper with the melted butter to help seal them later. Spoon approximately 2 tablespoons each of the no-bake cheesecake filling and cherry pie filling into the center of each wrapper.
Roll Egg Rolls: Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly. Roll the wrapper up firmly from the bottom to encase the filling completely. For extra security, double wrap each egg roll by wrapping again with another wrapper, brushing edges with melted butter to seal.
Heat Oil: Pour the vegetable oil into a skillet and heat over medium heat until hot enough for frying, about 350°F (175°C).
Fry Egg Rolls: Carefully add the prepared egg rolls in batches to the hot oil. Fry them for 2-3 minutes per side or until they turn a deep golden brown and crisp. Use tongs to turn to ensure even cooking.
Drain Excess Oil: Remove the fried egg rolls from the oil and place them on a paper towel-lined plate to absorb excess oil.
Coat in Cinnamon Sugar: While still warm, immediately toss each egg roll in the mixture of granulated sugar and ground cinnamon, ensuring even coating.
Garnish and Serve: Arrange the coated egg rolls on a serving platter and sprinkle with graham cracker crumbs for added texture and flavor. Serve them hot for the best taste and crispy texture.

Notes

Double wrapping the egg rolls helps prevent them from bursting open during frying.
Use fresh vegetable oil and maintain proper frying temperature to ensure crispiness without absorbing excess oil.
These egg rolls are best served immediately while warm and crispy.
For a healthier option, consider baking the egg rolls at 400°F for 12-15 minutes, turning halfway through, although frying yields the crispiest results.
Leftover egg rolls can be reheated in an air fryer for a few minutes to regain crispiness.