The pressure builds and you start counting down minutes until you eat. You can almost hear the valve hiss just before that slow release gets you closer to your treat. Waiting is kinda torture but you remind yourself the tender pull on those egg rolls will be so dang worth it.
You gotta pay attention to the broth depth sometimes when using the pressure cooker for frying or warming. Even though this recipe fries those bad boys in oil, using your cooker to warm sides or a dip is a neat trick. As the timer winds down, you feel your mouth watering so much you might just start pacing.
It's wild how pressure cooking makes things fast and tender but with these cherry cheesecake egg rolls you get that crunchy finish from the fry. You spot the perfect golden brown color and you recall every moment of the quick release and how perfect that filling blends the cream cheese and cherry goodness. Dang, what a combo!
The Truth About Fast Tender Results
- Pressure cookers trap steam making food cook faster than usual—saving you time.
- You gotta watch that valve hiss because it means your meal’s almost ready.
- The broth depth in your cooker helps keep moisture in so fillings stay juicy and soft.
- Doing a quick release stops the cooking instantly, helping delicate stuff not overcook.
- Slow release lets flavors develop and tenderizes meats or desserts gently when you need it.
All the Pieces for This Meal
- 4 ounces cream cheese softened so it mixes nice and smooth.
- 1 teaspoon lemon zest for a little fresh zing to brighten the creaminess.
- 3 tablespoons granulated sugar to sweeten that cheesecake filling just right.
- ½ teaspoon fresh lemon juice that punches up the flavor without being too sour.
- 1 can cherry pie filling – this is the star gooey fruity part y’all gonna love.
- 8 egg roll wrappers, mine were 6″x6″—perfect size for these little bundles of yum.
- Oil for frying – you want enough to get that golden crisp outside, around 350°F.
- Optional extras like powdered sugar or whipped cream to serve on the side for a little extra fancy flair.
Walking Through Every Single Move
Step one you mix that softened cream cheese with lemon zest, sugar, and lemon juice until it’s smooth and creamy. No lumps, just creamy goodness.
Next lay an egg roll wrapper on your clean workspace with one corner pointed toward you, kinda like a diamond shape.
Then spoon about a tablespoon of that cream cheese mixture right in the middle. Top it off with a tablespoon of cherry pie filling.
Fold the bottom corner over the filling first, then fold in the sides nice and tight so nothing slips out. Roll it up and seal the edge by brushing some water on it.
Keep repeating this process with the rest of the wrappers and your stuff until all eight egg rolls are ready to fry.
Heat your oil in a skillet or pot to about 350°F. You wanna make sure it’s hot enough to get crispy but not burn the rolls.
Fry those egg rolls in batches for 2–3 minutes on each side until they turn that gorgeous golden brown. Watch for the valve hiss sound if you’re using the pressure cooker to warm any sides alongside.
When fried, lift them out and let them drain on paper towels so they ain’t greasy. Serve them warm, and if you want, dust powdered sugar over top or add a dollop of whipped cream for the finish.
Smart Shortcuts for Busy Days
- Use pre-made cream cheese filling mixes if you’re short on time but still want that creamy texture.
- Grab pre-cut lemon zest from the grocery so you don’t gotta spend time grating it.
- Make extra egg rolls in a batch and freeze uncooked ones for a quick treat later.
- Use an electric frying pan with a built-in temperature control to keep your oil steady without babysitting.
When You Finally Get to Eat
You bite into that crisp golden shell and it crunches so good you can’t help smiling. The warm creamy cheesecake filling blends sweet and tangy just right.
The cherry pie filling bursts with juicy fruit flavor, mixing perfect with that soft lemony cream cheese inside the crunch.
Every tender pull from the inside feels like a tiny celebration in your mouth with the sweet and tart combo.
Eating these warm melts away the stress from waiting and makes you wanna go back for one more real quick.
How to Store This for Later
- Room temperature: If you plan to eat them the same day, keep egg rolls in a single layer covered loosely with foil so they stay crisp.
- Refrigerate: Store leftover egg rolls in an airtight container for up to 2 days. Warm them in the pressure cooker using a quick release setting to keep ’em moist.
- Freeze uncooked: Wrap each egg roll in plastic wrap and freeze in a zip bag. Fry straight from frozen but add a minute or two to the cooking time.
- Reheat fried: Pop fried rolls back in an air fryer or on a hot skillet to bring back the crisp shell before serving again.
What People Always Ask Me
- Can I bake these instead of frying? Yup, you can brush ’em with oil and bake at 400°F until crispy, about 15 minutes. Just don’t get impatient or they’ll be less crunchy.
- Do I need a special pressure cooker for this? Nope, any electric or stovetop pressure cooker works. Just keep an eye on valve hiss and broth depth for different models.
- Can I use different fruit fillings? For sure, peach, blueberry, or mixed berries work great. Just pick your fave and use the same amount.
- Is it okay to make these ahead of time? Totally, you can prep the rolls and keep ’em wrapped in fridge for a day. Fry ’em fresh when ready.
- What if my cream cheese mix is too runny? Chill it a bit or add a touch more sugar to thicken up the filling.
- How do I stop egg rolls from bursting while frying? Roll ’em tight and seal edges well with water. Don’t overcrowd the pan when frying to keep temp steady.
For more easy treats and pressure cooker recipes, check out our Pressure Cooker Cannoli Cheesecake Bars Recipe and Thai Sweet Chili Chicken posts. These make great companions to your cherry cheesecake egg rolls.
Cherry Cheesecake Egg Rolls Pressure Cooker Recipe
Equipment
- 1 Mixing bowl for cream cheese filling
- 1 Skillet or frying pot for deep frying egg rolls
Ingredients
Main ingredients
- 4 ounces cream cheese softened
- 1 teaspoon lemon zest
- 3 tablespoons granulated sugar
- ½ teaspoon fresh lemon juice
- 1 can cherry pie filling
- 8 egg roll wrappers 6″x6″ size
- oil enough for frying
Instructions
Instructions
- Mix softened cream cheese with lemon zest, sugar, and lemon juice until smooth and creamy.
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you in a diamond shape.
- Spoon about a tablespoon of the cream cheese mixture in the middle and top with a tablespoon of cherry pie filling.
- Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Seal the edge with water.
- Repeat the process with remaining wrappers and filling to make 8 egg rolls.
- Heat oil in a skillet or pot to 350°F.
- Fry egg rolls in batches for 2–3 minutes per side until golden brown.
- Drain on paper towels to remove excess oil.
- Serve warm, optionally topped with powdered sugar or whipped cream.
