Prepare the Cheesecake Filling: In a suitable mixing bowl, combine the softened cream cheese with the lemon zest, lemon juice, and granulated sugar. Utilizing an electric mixer or a robust whisk, beat the mixture until it is thoroughly smooth and devoid of lumps. Softening the cream cheese ensures a smooth and lump-free filling, preventing any lumps in the final product.

Assemble the Egg Rolls: Arrange the egg roll wrappers on a clean, flat surface, positioning them so that they form a diamond shape. Spoon an appropriate amount of the cream cheese mixture into the center of each wrapper. Positioning the wrappers in a diamond shape makes rolling easier and more efficient.

Add the Cherry Filling: Carefully place a spoonful of cherry pie filling atop the cream cheese mixture on each wrapper. This should be done meticulously to maintain distinct layers of filling. Maintaining distinct layers ensures a visually appealing and flavorful egg roll, with clear separation between the cream cheese and cherry layers.

Seal the Wrappers: Dampen the edges of each egg roll wrapper with water using your fingertips or a pastry brush. This step is crucial as it helps seal the ingredients within. Gently fold and roll the wrapper around the fillings, ensuring the edges are tightly sealed. Allow the rolls to rest for 3 to 4 minutes, which aids in securing the seal and preventing leakage during frying. Dampening and resting ensures the wrappers are sealed and prevents filling leakage, keeping the filling inside during frying.

Fry the Egg Rolls: Preheat the frying oil in a deep skillet or a fryer to 350 degrees Fahrenheit. Fry the egg rolls in small batches to avoid overcrowding, which ensures even cooking and optimal crispiness. Each batch should be fried until the rolls are uniformly golden brown and crisp. Frying in small batches ensures even cooking and prevents the oil temperature from dropping, resulting in consistently crispy egg rolls.

Serve: Remove the egg rolls from the oil and drain on absorbent paper towels. Serve the rolls warm, ideally with a light dusting of powdered sugar to enhance their aesthetic and taste appeal. Draining on paper towels removes excess oil, preventing soggy egg rolls.