1. Prepare the Cheesecake Filling:

• In a mixing bowl, whisk together the softened cream cheese and granulated sugar until smooth and creamy.
• Stir in the lemon zest and vanilla extract, ensuring all ingredients are well combined.

2. Assemble the Egg Rolls:

• Lay an egg roll wrapper on a clean surface in a diamond shape, with one corner pointing toward you.
• Spoon 1 tablespoon of the cream cheese filling into the center of the wrapper and spread gently.
• Add a small dollop of cherry pie filling on top of the cream cheese mixture. Be careful not to overfill.

3. Seal the Egg Rolls:

• Fold the bottom corner of the wrapper up over the filling. Fold in the two side corners to enclose the filling, then roll the wrapper tightly upward.
• Dab the top corner with water to seal. Repeat with the remaining wrappers and fillings.

4. Heat the Oil:

• Pour vegetable oil into a deep skillet or saucepan, filling it to about 2 inches deep. Heat over medium heat until it reaches 350°F (175°C).
• Test the oil by dropping in a small piece of egg roll wrapper—it should sizzle immediately.

5. Fry the Egg Rolls:

• Carefully place a few egg rolls into the hot oil without overcrowding the pan.
• Fry for 2–3 minutes, turning occasionally, until golden brown and crispy.
• Use a slotted spoon to remove the egg rolls and place them on a paper towel-lined plate to drain excess oil.

6. Dust with Powdered Sugar:

• Once cooled slightly, sprinkle the egg rolls with powdered sugar for an extra touch of sweetness.

7. Serve and Enjoy:

• Serve warm, on their own or with whipped cream, vanilla ice cream, or a drizzle of chocolate sauce for an extra indulgent treat.