In a saucepan, combine the fresh cherries, ⅓ cup sugar, lemon zest, lemon juice, and 3 tablespoons of water. Cook over medium heat until the cherries release their juices.

Dissolve the cornstarch in the remaining 4 tablespoons of water and stir into the cherry mixture. Cook until thickened, then set aside to cool.

Beat the softened cream cheese with the remaining sugar, lemon juice, and vanilla extract until smooth.

Lay an egg roll wrapper on a clean surface and place a spoonful of each filling in the center of the wrapper.

Fold the bottom edge over the filling, then fold in the sides. Roll up tightly, sealing with a bit of water.

Heat oil in a deep pan over medium-high heat. Fry the egg rolls until golden brown, about 3-4 minutes.

Drain on paper towels and dust with powdered sugar before serving.