Air fryer cherry pie egg rolls
unsweetened frozen sour red cherries
2 cup(s), or dark sweet cherries, pitted
1½ Tbsp, granulated
egg roll wrapper(s)
- In a medium microwave-safe bowl, toss cherries with granulated sugar and cornstarch. Microwave on High for 4 minutes or until bubbly and thick. Stir well. Place bowl in freezer for 10 minutes to cool mixture.
- Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down like a diamond shape). Moisten all edges of wrapper with water. Spoon about ¼ scant cup of filling horizontally across the center of the wrapper. Fold the bottom corner of the wrapper to the center, over the filling. Roll up once to fully cover filling. Fold in left and right sides of wrapper to seal any loose ends, and roll up. Repeat with remaining wrappers and filling.
- Preheat air fryer, if necessary, to 400°F. Line bottom of air fryer basket with nonstick foil or parchment paper. Arrange egg rolls in basket, seam side down, and coat generously with nonstick spray. Air-fry at 400°F until tops are browned, 5 to 6 minutes. Turn egg rolls over and coat with nonstick spray. Air-fry until browned, 5 to 6 minutes. Place on a plate and sprinkle with powdered sugar.
- Serving size: 1 egg roll