Ingredients:

  • 8 oz cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 0.5 tsp fresh lemon zest
  • 0.5 cup canned cherry pie filling
  • 12 egg roll wrappers
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tsp avocado oil spray
  • 2 tbsp powdered sugar

Instructions:

  1. Beat cream cheese and sugar. Mix 8 oz softened cream cheese with 0.25 cup granulated sugar until silky and completely smooth. Note: Any lumps will be felt in the final bite.
  2. Add aromatics. Fold in 1 tsp vanilla extract and 0.5 tsp lemon zest.
  3. Prepare the seal. Whisk 1 tbsp cornstarch and 2 tbsp water in a small bowl until the white streaks disappear.
  4. Position the wrapper. Place one egg roll wrapper in a diamond shape on a clean surface.
  5. Layer the filling. Spoon about 1.5 tablespoons of the cheese mixture into the center, then top with 1 tablespoon of cherry filling. Note: Don't overfill, or it won't seal properly.
  6. Fold the bottom. Bring the bottom corner up over the filling and tuck it slightly.
  7. Secure the sides. Fold the left and right corners toward the center until it looks like an open envelope.
  8. Apply the glue. Dip your finger in the cornstarch slurry and run it along the remaining top edges of the wrapper.
  9. Roll tightly. Roll the egg roll toward the top corner until it is a tight, secure cylinder.
  10. Air fry. Place in the basket, spray with avocado oil, and cook at 400°F for 8 minutes until the shell is golden and crackling.
  11. Final touch. Remove carefully and dust immediately with 2 tbsp powdered sugar.