With an egg roll wrapper laying diagaonally, spread 2 teaspoons of cream cheese about 1/3 of the way up on the egg roll wrapper, leaving a small border at the edges. Spread 2 teaspoons of the preserves on the cream cheese.
Fold the bottom corner of the wrapper up towards the middle. Fold one of the side corners to the middle, then the other side corner. Roll up the wrapper, moistening the remaining corner to seal the edges.
Deep fry until golden brown. Drain on paper towels on a cooling rack.