Mix your filling by combining softened cream cheese, lemon zest, granulated sugar, and fresh lemon juice in a bowl. Blend until smooth and creamy for the ultimate cheesecake experience.

Prepare the egg roll wrappers by transferring the cheesecake mixture into a piping bag, then pipe a line of filling across the center of each wrapper, leaving space on the edges for sealing.

Top the cheesecake filling with about 10 cherries from the cherry pie filling, spreading them evenly.

Seal the egg rolls by wetting the edges with a little water. Roll the wrapper tightly over the filling, pressing to secure the edges properly.

Heat oil in a frying pan to 350°F. Carefully place the egg rolls in batches and fry for 5-6 minutes, turning until they are golden brown and crispy.

Serve them warm, and dust lightly with powdered sugar for an extra touch.