Step 1

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 to 2 minutes.

Step 2

Transfer the cheesecake mixture to either a decorator’s bag or a quart-size ziplock bag with a corner of the bag snipped off.

Step 3

Add the vegetable oil to a deep 10-inch skillet over medium-high heat. Heat the oil to 330°F to 340°F. (Use a candy/deep fryer thermometer) While the oil is heating, assemble the eggrolls.

Step 4

Lay 1 egg roll wrapper out as if the wrapper were a diamond, with a point pointed towards you.

Step 5

Use even pressure to squeeze the cheesecake filling in a line about 3½ inches x 1 inch (8½ mm x 2½ mm) and 1 inch (2½ mm) from the side edge, and about 3 inches (7½ mm) from the bottom diamond point.

Step 6

Next, place 6 to 8 cherries on the top edge of the filling.

Step 7

Use either your finger or a pastry brush to dampen the edges of the egg roll wrapper.

Step 8

Fold the bottom point of the diamond over the filling and cherries. Then fold the 2 side edge points over the covered filling and cherries. Roll the egg roll up, making sure the top diamond point makes a good seal. Repeat for the remaining egg rolls.

Step 9

Once the oil is ready, work in batches of 2 to 3 egg rolls at a time. Fry the egg rolls for 1½ to 2 minutes per side until golden. Transfer the cooked egg rolls to a paper towel-lined dish. Dust with 1 to 2 tablespoons of powdered sugar. Serve while warm.