• 6 ounces cream cheese, softened.
• 4 tablespoons granulated sugar.
• 1 teaspoon fresh lemon zest.
• ¾ teaspoon pure vanilla extract.
• 3 cups vegetable oil for frying the egg rolls.
• 21 ounce can of cherry pie filling.
• 1-2 tablespoons powdered sugar for dusting the cooked egg rolls, optional.