These Blueberry Cream Cheese Egg Rolls are a delightful twist on a classic dessert. Crispy on the outside, creamy and tangy on the inside, and bursting with sweet blueberry goodness, they’re perfect for satisfying your sweet tooth.
Ingredients:
For The Blueberry Filling:
– 2 cups fresh blueberries
– ⅓ cup sugar
– 1 tablespoon lemon juice
– 7 tablespoons water, divided
– 3 tablespoons cornstarch
For The Cream Cheese Filling:
– 8 oz cream cheese, room temperature
– ⅓ cup sugar
– 1 teaspoon lemon juice
– 1 teaspoon vanilla
– 12 egg roll wrappers
– 2 cups vegetable oil
– ¼ cup powdered sugar, for dusting
Directions:
For The Blueberry Filling:
1. In a small saucepan over medium heat, combine blueberries, sugar, 3 tablespoons water, and lemon juice. Cook until blueberries burst, about 3-4 minutes.
2. In a small bowl, mix remaining water and cornstarch until smooth. Add to blueberry mixture and stir until thickened. Remove from heat and let cool.
For The Cream Cheese Filling:
1. In a medium bowl, beat cream cheese with an electric mixer until fluffy, about 2-3 minutes.
2. Add sugar, lemon juice, and vanilla extract. Beat for an additional 2 minutes.
Assembling The Egg Rolls:
1. Place a couple of tablespoons of cream cheese mixture in the center of an egg roll wrapper. Top with a spoonful of blueberry filling.
2. Moisten the edges of the wrapper with water, then fold in the sides and roll tightly to seal.
3. Heat vegetable oil in a large skillet or frying pan to 375°F (190°C).
4. Carefully add egg rolls, a few at a time, and cook for a few minutes per side until golden brown.
5. Transfer cooked egg rolls to a paper towel-lined plate to cool.
6. Dust with powdered sugar just before serving.
Prep Time: 30 minutes | Cooking Time: 5 minutes per batch | Total Time: 35 minutes | Servings: 12 | Kcal: (calories per serving will vary)