4 oz cream cheese softened
1 teaspoon lemon rind
3 tablespoons sugar
1/2 teaspoon lemon juice
1 can cherry pie filling
8 egg roll wrappers mine were 6″x6″
oil for frying
In a bowl, combine softened cream cheese, lemon rind, sugar and lemon juice until well mixed. Spoon into a Ziploc baggie. Cut off the corner of the bag.
Lay out your egg roll wrappers with one of the corners pointing towards you and pipe a line of cheese mixture across the wrapper. Add approx. 10 cherries on top of the cheese mixture
Using water, wet the edges of the wrapper and roll up tightly ensuring the edges are sealed well. Let the rolls sit about 3-4 minutes allowing the water to dry and create a good seal.
Preheat oil to about 350 degrees and fry in small batches until brown and crispy (about 5-6 minutes). Serve warm.
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