4 oz. of softened cream cheese 1 teaspoon lemon peel 3 tablespoons of sugar 1/2 teaspoon lemon juice 1 can of cherry pie filling 8 egg roll wrappers of mine were 6″x6″ frying oil
In a bowl, combine the softened cream cheese, lemon peel, sugar and lemon juice until well blended. Place in a Ziploc bag. Cut off the corner of the bag. Place the egg roll wrappers with one of the corners facing you and run a line of cheese mixture through the wrapper. Add about 10 cherries to the cheese mixture. Using water, moisten the edges of the wrap and roll up tightly making sure the edges are well sealed. Let the rolls stand for about 3-4 minutes allowing the water to dry and create a good seal. Preheat the oil to about 350 degrees and fry them in small batches until golden and crisp (about 5-6 minutes). Serve hot.