I was just messing around in my kitchen last summer when I stumbled into something wonderful. You know that feeling when you’re craving something crispy, something sweet, and something with cream cheese, all at once? Well, I’ve never been a patient person when it comes to dessert. So, I grabbed some egg roll wrappers I had leftover from dinner. Instead of savory filling, I went for the bright pop of fresh cherries and my trusty block of cream cheese. The result? A dessert that’s a total game-ender. Forget complicated pastry dough—these little packages fry up into the most perfect golden, shattering crisp. Inside, you get that dreamy sweet-tart cherry ooze mixed with smooth, tangy cream cheese. It’s like the best part of a danish and an egg roll had a very, very delicious baby. They’re dangerously easy to pop, and I’m not even sorry about it. I’m Eleanor, by the way, and this is exactly the kind of happy accident I love to share on my site, Eleanor Cooks. If you’re looking for creative Dessert Recipes, you’re in the right place. While I adore these cherry rolls, my site has everything from a cozy White Chicken Chili With Cream Cheese to fun Chicken And Cheese Recipes, a dreamy Coconut Cream Ice Cream, some clever Swiss Cheese Recipes, a simple cream cake, and even a hearty Beer Cheese Recipe for savory days. But today, let’s talk about these crispy, fruity bundles of joy.

1) Key Takeaways
2) Easy Cherry Cream Cheese Egg Rolls Recipe
3) Ingredients for Cherry Cream Cheese Egg Rolls
4) How to Make Cherry Cream Cheese Egg Rolls
5) Tips for Making Cherry Cream Cheese Egg Rolls
6) Making Cherry Cream Cheese Egg Rolls Ahead of Time
7) Storing Leftover Cherry Cream Cheese Egg Rolls
8) Try these Desserts next!
9) Cherry Cream Cheese Egg Rolls
10) Nutrition

1) Key Takeaways

Okay, let’s get down to the nitty-gritty. What exactly are we getting into with this recipe? I want you to know the good, the messy, and the delicious before you even pick up a whisk.

First off, we’re making dessert egg rolls. It’s a fun twist on Dessert Recipes that feels fancy but is surprisingly straightforward. You’ll make two fillings—one sweet-tart cherry and one lusciously creamy cheese—wrap them up, and fry them to golden perfection.

The best part? This is a forgiving recipe. The fillings cool while you prep, which gives you time to breathe. And if your wrapping technique isn’t restaurant-perfect on the first try, don’t sweat it. Mine sure wasn’t. A little leak never hurt anyone, and they still fry up into crispy, sugar-dusted wonders.

2) Easy Cherry Cream Cheese Egg Rolls Recipe

Let’s talk about why this recipe works for a regular Tuesday night and not just a special occasion. I’m all for ambitious baking projects, but sometimes you just need something fast, fun, and guaranteed to put a smile on everyone’s face.

The concept is my favorite kind of kitchen hack. We’re using egg roll wrappers as our pastry. No dough to mix, no rolling pin required. They’re thin, pliable, and fry up into the most incredible shattering crisp. Inside, you get that classic cherry and cream cheese combo that reminds me of the best Danish pastries, but with way less fuss.

If you’re looking to add a standout sweet treat to your repertoire of Dessert Recipes, this is it. It’s a surefire crowd-pleaser. You’ll find that the process is meditative, the smell of frying dough and sweet cherries is heavenly, and the final product is pure, shareable joy. This recipe is a cornerstone of the approachable, from-scratch fun we love here at Eleanor Cooks.

3) Ingredients for Cherry Cream Cheese Egg Rolls

Before we start, let’s gather our cast of characters. I promise it’s nothing too wild. You’ll find most of this hanging out in your pantry or fridge already.

Fresh Cherries: Two cups, pitted and halved. The star of the show! That burst of sweet-tart flavor is everything. If cherries aren’t in season, frozen work beautifully—just thaw and drain them well first.

Sugar: You’ll need granulated sugar for both fillings. It sweetens the cherries perfectly and balances the tang of the cream cheese. Powdered sugar is for the grand finale dusting. It’s like edible snow.

Lemon Zest & Juice: Don’t skip the zest! It adds a bright, sunny note that cuts through the richness. The juice does double duty in both fillings, adding just the right amount of tang.

Cornstarch: This is our thickener for the cherry filling. We mix it with a little water to make a slurry. When you add it to the hot cherries, magic happens—the juice turns glossy and thick in minutes.

Cream Cheese: One standard eight-ounce brick, softened. I cannot stress “softened” enough. Leave it on the counter for a good hour. Trying to beat cold cream cheese is a workout for your mixer and your patience, and it never gets truly smooth.

Vanilla Extract: Just a teaspoon in the cream cheese filling. It adds that warm, familiar flavor that makes it taste like a proper dessert.

Egg Roll Wrappers: Find these in the refrigerated section near the tofu or fresh herbs. They come in a little square package. They’re our secret weapon—no pastry skills required.

Vegetable Oil: For frying. You want a neutral oil with a high smoke point. Canola, peanut, or a good vegetable blend all work great. We’re not deep-frying a turkey here, just using enough to get about half an inch of depth in your pan.

4) How to Make Cherry Cream Cheese Egg Rolls

Alright, let’s roll up our sleeves (literally) and make some magic. I’ll walk you through it step-by-step. It’s easier than you think, I promise.

step 1. Make the Cherry Filling. Grab a small saucepan. Toss in your prepared cherries, the sugar, lemon zest, lemon juice, and a few tablespoons of water. Bring it all to a simmer over medium heat. Let it bubble away for 3-4 minutes until the cherries soften and release their gorgeous red juice. In a separate little bowl, whisk the cornstarch with a bit more cold water until smooth. Slowly pour this slurry into the cherry pot, stirring constantly. Watch as the juice transforms from thin to luxuriously thick and glossy. Pull it off the heat and let it cool completely. This is key—hot filling equals soggy, leaky wrappers.

step 2. Make the Cream Cheese Filling. While the cherries cool, tackle the cream cheese. Plop that nicely softened brick into a mixing bowl. Beat it with a hand mixer until it’s completely smooth and fluffy—no lumps! This takes a solid two minutes. Scrape down the sides, then beat in the sugar, vanilla, and that last teaspoon of lemon juice. Keep beating for another minute until it’s a unified, creamy dream. Set this aside with the cherries.

step 3. Wrap the Egg Rolls. This is the fun, slightly messy part. Lay an egg roll wrapper on your counter like a diamond, with one corner pointing at you. Spoon about a tablespoon and a half of the cream cheese mixture right in the center. Top it with a heaping spoonful of the cooled cherry filling. Don’t overstuff! You want to be able to seal it. Now, dip your finger in a little bowl of water and run it along all four edges of the wrapper—this is your glue. Fold the bottom corner up over the filling, then fold the left and right corners in toward the center. Now, roll it snugly upward toward the top corner. Press gently to seal. Place it seam-side down on a plate. Repeat! You’ll get into a rhythm.

step 4. Fry to Golden Perfection. Pour your oil into a large, heavy skillet (I swear by my cast iron for this) until it’s about half an inch deep. Heat it over medium heat. You want it around 375°F. If you don’t have a thermometer, test with a tiny scrap of wrapper—it should sizzle and bubble energetically right away. Carefully place a few egg rolls in the hot oil, seam-side down first. Don’t crowd the pan! Fry for 2-3 minutes per side, until they turn a deep, irresistible golden brown. Use tongs to flip them gently. Transfer your crispy masterpieces to a plate lined with paper towels to drain. Let them cool for a minute—trust me, that filling is molten lava hot. Finish with a generous shower of powdered sugar.

5) Tips for Making Cherry Cream Cheese Egg Rolls

After making more of these than I care to admit, I’ve picked up a few tricks. They’re not rules, just friendly suggestions to make your life easier.

Patience is your best ingredient. Let both fillings cool completely before you start wrapping. I know, it’s hard. But if the fillings are warm, they’ll steam the wrapper from the inside out, making it soggy and prone to tearing when you fry. I’ve learned this the messy, leaky way. Use this time to clean up, set up your frying station, or just enjoy a cup of coffee.

Keep that oil temperature steady. This is the secret to crispy, not greasy, egg rolls. If the oil isn’t hot enough, the wrappers will just soak it up like a sponge. If it’s too hot, they’ll brown too fast before the filling gets warm. A candy or deep-fry thermometer is a great investment here, but the scrap-of-wrapper test works in a pinch. And don’t overcrowd the pan—adding too many at once drops the oil temperature dramatically.

Embrace the imperfect roll. Your first one or two might look a little… rustic. That’s okay! As long as the seams are mostly sealed, they’ll fry up just fine. The powdered sugar at the end is a fantastic camouflage for any minor flaws. The goal is delicious, not picture-perfect (though they often end up being both).

6) Making Cherry Cream Cheese Egg Rolls Ahead of Time

One of the best things about this recipe? It’s a fantastic make-ahead option for parties or when you just want to prep dinner (or dessert) in stages.

You can prepare both fillings up to two days in advance. Just pop them in separate airtight containers in the fridge. The cherry filling will thicken up even more as it chills, which actually makes it easier to handle. The cream cheese filling will firm up, too. Let them sit at room temperature for 15-20 minutes before assembling to make spreading easier.

You can also assemble the egg rolls themselves a few hours ahead. Once they’re all wrapped, place them on a baking sheet lined with parchment paper. Don’t let them touch each other or they might stick. You can cover the sheet loosely with plastic wrap and keep it in the fridge. This is my go-to move when I have guests coming. Then, all I have to do is heat the oil and fry them fresh, which makes the whole house smell amazing right before everyone arrives.

7) Storing Leftover Cherry Cream Cheese Egg Rolls

Leftovers? It’s rare in my house, but it happens. If you do find yourself with a few extra, here’s how to handle them.

For short-term storage, let them cool completely, then place them in a single layer in an airtight container in the fridge. They’ll keep for 2-3 days. The wrapper will lose some crispness, but the flavor will still be great.

To reheat, skip the microwave unless you want a sad, soggy situation. Instead, use your oven or an air fryer. Preheat your oven to 375°F. Place the egg rolls on a wire rack set over a baking sheet. This allows air to circulate and keeps the bottom from getting soggy. Bake for 8-10 minutes, flipping halfway, until they’re hot and crisp again. In an air fryer, 390°F for 4-5 minutes usually does the trick.

8) Try these Desserts next!

9) Cherry Cream Cheese Egg Rolls