30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Cherry Pie Egg Rolls
A slightly more refined version of the classic cherry pie egg roll. We're adding a touch of almond extract to the filling and using a higher-quality oil for frying, plus a vanilla glaze.
Total Time
55
Yield
8
Calories
350 cal
Difficulty
Medium
Cuisine
American
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What You'll Need
Equipment:
Large pot or deep fryer, Paper towels, Slotted spoon, Mixing bowls, Whisk •
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Instructions
In a bowl, combine Cherry Pie Filling and Almond Extract. Mix well.
Place one Egg Roll Wrapper on a clean, flat surface. Spoon approximately 2 tablespoons of filling onto the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll tightly to form an egg roll.
Repeat with remaining wrappers and filling.
Heat Peanut Oil in a large, deep pot or deep fryer to 350°F (175°C).
Carefully add egg rolls to the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy.
Remove egg rolls from oil and place on a paper towel-lined plate to drain excess oil.
To make the glaze, whisk together Powdered Sugar, Vanilla Extract, and Milk until smooth. Add more milk if needed to reach desired consistency.
