Blueberry Cream Cheese Egg Rolls Recipe
These delightful egg rolls combine the tangy sweetness of blueberries with the creamy richness of cream cheese, making for a truly indulgent treat. The crispy exterior contrasts perfectly with the soft and flavorful filling, creating a delicious dessert that’s sure to impress.
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Ingredients:
Blueberry Filling:
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| Ingredient | Quantity |
|---|---|
| Fresh blueberries | 2 cups |
| Sugar | ⅓ cup |
| Lemon juice | 1 tablespoon |
| Water | 7 tablespoons |
| Cornstarch | 3 tablespoons |
Cream Cheese Filling
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| Ingredient | Quantity |
|---|---|
| Cream cheese | 8 oz |
| Sugar | ⅓ cup |
| Lemon juice | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
Egg Rolls:
| Ingredient | Quantity |
|---|---|
| Egg roll wrappers | 12 |
| Vegetable oil | 2+ cups |
| Powdered sugar | ¼ cup |
Instructions:
-
Prepare the Blueberry Filling:
- Combine blueberries, sugar, lemon juice, and 5 tablespoons of water in a saucepan.
- Cook over medium heat until blueberries burst.
- Mix cornstarch with remaining 2 tablespoons of water and add to the sauce.
- Cook until thickened. Let cool completely.
-
Prepare the Cream Cheese Filling:
- Beat cream cheese until smooth and fluffy.
- Add sugar, lemon juice, and vanilla extract. Beat until combined.
-
Assemble the Egg Rolls:
- Lay out egg roll wrappers.
- Place cream cheese filling and blueberry filling on each wrapper.
- Moisten edges, fold bottom corner, then sides, and roll up tightly.
-
Fry the Egg Rolls:
- Heat vegetable oil to 350°F (175°C).
- Fry egg rolls until golden brown and crispy (2-3 minutes per side).
- Drain on paper towels.
- Dust with powdered sugar.
