Cherry Cheesecake Egg Rolls

4 oz cream cheese, softened
1 t lemon rind
3 T sugar
1/2 t lemon juice
1 can cherry pie filling
8 egg roll wrappers
oil for frying

In a bowl, combine softened cream cheese, lemon rind, sugar and lemon juice until well mixed. Spoon into a Ziploc baggie. Cut off the corner of the bag. Lay out your egg roll wrappers with one of the corners pointing towards you and pipe a line of cheese mix across the wrapper. Add approx 10 cherries on top of the cheese mix. Using water, wet the edges of the wrapper and roll up tightly ensuring the edges are sealed well. Let the rolls sit about 3 – 4 min allowing the water to dry and create a good seal. Preheat oil to about 350 F and fry in small batches until brown and crispy (about 5 – 6 min). Serve warm.

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