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Next, lay out an egg roll wrapper on a clean surface, with one corner facing you. Spoon about 2 tablespoons of the cream cheese and cherry filling in the center. Then, dip your finger in water or use a small brush to moisten the edges of the wrapper. This helps create a seal. Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly towards the top corner. Be sure to seal it well to prevent any filling from escaping during frying. Repeat this process until you’ve used up the filling.
Once you’ve rolled all your egg rolls, heat about an inch of oil in a frying pan on medium heat. You’ll know the oil is hot enough when you drop a small piece of bread in it, and it sizzles. Carefully place a few egg rolls in the oil, making sure not to overcrowd the pan. Fry each side for about 2 to 3 minutes or until they’re golden brown and crispy. Use a slotted spoon or tongs to remove them from the oil and place them on paper towels to drain excess oil.
While the egg rolls cool slightly, you can dust them with powdered sugar for an extra touch of sweetness. These little treats are best served warm, so gather your friends or family around and watch them disappear fast! I often make a quick cherry dipping sauce on the side for an extra layer of flavor.
Pro Tips for Best Results
I’ve made these egg rolls a few different ways, and I can tell you, starting with room temperature cream cheese really makes a difference in the ease of mixing. You don’t want any lumps in your filling, and using cold cream cheese makes that challenging. Also, remember not to overfill the wrappers. It’s so tempting to add a generous scoop of filling, but overfilling can lead to messy frying and ruptured rolls!
When it comes to frying, maintain the right temperature. If the oil is too hot, the wrappers can burn before the filling heats through. A medium heat is best for even cooking. If you’re unsure, do a test with one roll first. My testing helped me find that a subtle sizzle is perfect for ensuring they cook just right.
Lastly, let them cool before serving; they can be quite hot right after cooking. I allow them to rest for just a few minutes while I set up my serving platter and those powdered sugar shenanigans. The aroma wafting through my kitchen is just incredible, creating a warm and inviting atmosphere!
Common Mistakes to Avoid
One mistake that I’ve made in the past is not sealing the egg rolls properly. When the filling leaks out during frying, it can not only create a mess but also result in soggy egg rolls! Ensure that you moisten the edges well and seal them securely; this will keep your filling snug inside. (See the next page below to continue…)