Step 1: Prepare the Cherry Filling

1. Add the cherries, granulated sugar, 3 tablespoons of water, lemon zest, and lemon juice to a small saucepan.
2. Cook over medium heat, stirring occasionally, until the mixture boils.
3. Let the cherries cook for 3–4 minutes.
4. In a separate bowl, whisk the remaining 4 tablespoons of water with the cornstarch until smooth.
5. Pour the cornstarch mixture into the saucepan while stirring.
6. Continue cooking until the cherry filling thickens.
7. Remove from the heat and allow the filling to cool completely.

Step 2: Make the Cream Cheese Filling

1. Place the softened cream cheese in a medium mixing bowl.
2. Beat with a hand mixer for 2–3 minutes until smooth and fluffy.
3. Add the sugar, lemon juice, and vanilla extract.
4. Beat for another 2 minutes until the mixture is creamy and well combined.

Step 3: Assemble the Egg Rolls

1. Place one egg roll wrapper on a clean surface with one corner facing you.
2. Spoon approximately 2 tablespoons of cream cheese filling into the center.
3. Add a generous spoonful of the cooled cherry filling on top.
4. Lightly moisten the edges of the wrapper with water.
5. Fold the side corners inward over the filling.
6. Fold the bottom corner over the filling and roll tightly toward the opposite corner.
7. Press the edges firmly to seal. Repeat with the remaining wrappers and fillings.

Step 4: Fry the Egg Rolls

1. Heat vegetable oil in a deep skillet or heavy saucepan to 350–375°F (175–190°C).
2. Carefully place a few egg rolls into the hot oil, avoiding overcrowding.
3. Fry for a few minutes per side until golden brown and crispy.
4. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
5. Allow them to cool slightly, then dust with powdered sugar.
6. Serve warm and enjoy the crispy exterior and creamy cherry filling.