Blueberry Cream Cheese Egg Rolls are a delightful treat, combining the sweetness of blueberries with a creamy, tangy cream cheese filling, all wrapped up in a crispy egg roll wrapper.
This fusion of flavors and textures creates a dessert that’s both comforting and satisfying, perfect for any occasion where you want to impress with a unique and delicious treat.
Ingredients:
For the Blueberry Filling:
2 cups fresh blueberries
1/3 cup sugar
1 tablespoon lemon juice
7 tablespoons water, divided
3 tablespoons cornstarch
For the Cream Cheese Filling:
8 oz cream cheese, room temperature
1/3 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla
For Assembly and Frying:
12 egg roll wrappers
2+ cups vegetable oil for frying
1/4 cup powdered sugar for dusting
Instructions:
Blueberry Filling:
In a saucepan, cook the blueberries, sugar, lemon juice, and 5 tablespoons of water over medium heat until the berries burst and the mixture becomes juicy.
In a small bowl, mix the remaining 2 tablespoons of water with the cornstarch until dissolved.
Add the cornstarch mixture to the saucepan and cook, stirring continuously, until the blueberry filling thickens. Remove from heat and let it cool completely.
Cream Cheese Filling:
4. In a medium bowl, beat the cream cheese, sugar, lemon juice, and vanilla until light and fluffy.
Assemble:
5. Lay out an egg roll wrapper on a clean surface. Place about 1 tablespoon of the cream cheese filling in the center of the wrapper, then add about 1 tablespoon of the blueberry filling on top.
6. Moisten the edges of the wrapper with water, fold the sides over the filling, then roll up tightly to form an egg roll. Repeat with remaining wrappers and fillings.
Fry:
7. Heat the vegetable oil in a deep frying pan or pot to 350°F (175°C).
8. Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side.
9. Drain on paper towels and dust with powdered sugar before serving.
