CHERRY CHEESECAKE EGG ROLLS

INGREDIENTS:

6 ounces cream cheese softened
4 tablespoons granulated sugar
1 teaspoon fresh lemon zest
¾ teaspoon pure vanilla extract
8 egg roll wrappers
3 cups vegetable oil for frying the egg rolls
21 ounce can of cherry pie filling
1-2 tablespoons powdered sugar for dusting the cooked egg rolls, optional

DIRECTIONS:

Add the softened cream cheese, sugar, lemon zest, and vanilla to a medium-sized mixing bowl. Use a handheld mixer on medium-high speed to beat the mixture until smooth and no cream cheese lumps remain, about 1½-2 minutes.
Transfer the cheesecake mixture to either a decorator’s bag or a quart-size ziplock bag with a corner of the bag snipped off.
Add the vegetable oil to a deep 10-inch skillet over medium-high heat. Heat the oil to 330°F-340°F. (Use a candy/deep fryer thermometer) While the oil is heating, assemble the eggrolls.
Lay 1 egg roll wrapper out as if the wrapper were a diamond, with a point pointed towards you.
Use even pressure to squeeze the cheesecake filling in a line about 8½ mm x 2½ mm (about 3½ inches x 1 inch) and 2½ mm (1 inch) from the side edge, and 7½ mm (about 3 inches) from the bottom diamond point.
Next, place 6-8 cherries on the top edge of the filling …