These Blueberry Cream Cheese Egg Rolls are a delightful fusion of crispy, golden-brown egg roll wrappers filled with a luscious, creamy, and fruity filling. Perfect as a dessert or a snack, these rolls combine the tartness of blueberries with the richness of cream cheese for an irresistible treat!
Ingredients:
For the Filling:
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- ½ teaspoon cornstarch (optional, for thickening)
- 8 ounces cream cheese (softened)
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Egg Rolls:
- 8-10 egg roll wrappers
- 1 egg (beaten, for sealing)
- Oil for frying
For Serving (Optional):
- Powdered sugar (for dusting)
- Honey or chocolate sauce for drizzling
Instructions:
Step 1: Prepare the Blueberry Filling
- In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat.
- Cook for 3-5 minutes until the blueberries start to break down and release their juices.
- If needed, dissolve cornstarch in 1 teaspoon of water and stir it into the mixture to thicken. Remove from heat and let cool.
Step 2: Prepare the Cream Cheese Mixture
- In a bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth.
Step 3: Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface.
- Spread about 1 tablespoon of the cream cheese mixture in the center, then add a spoonful of the blueberry filling on top.
- Fold in the sides and roll tightly, sealing the edge with the beaten egg.
Step 4: Fry the Egg Rolls
- Heat oil in a pan to 350°F (175°C).
- Fry each egg roll for 2-3 minutes per side until golden brown and crispy.
- Remove and drain on paper towels.
Step 5: Serve and Enjoy!
- Dust with powdered sugar and serve warm.
- Pair with honey, chocolate sauce, or whipped cream for extra indulgence.
Enjoy these crispy, creamy, and fruity delights! 🍽️✨