Blueberry Cream Cheese Egg Rolls
These egg rolls are filled with a sweet blueberry filling and creamy cheese, then fried until crispy.
Equipment
- mixing bowls
- Saucepan
- Deep fryer or large pot
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 for frying
- ¼ cup powdered sugar for dusting
Instructions
- In a saucepan, combine blueberries, sugar, lemon juice, and 4 tablespoons of water. Cook over medium heat until blueberries soften.
- Mix cornstarch with remaining 3 tablespoons of water to create a slurry. Stir into the blueberry mixture and cook until thickened. Remove from heat and let cool.
- In a bowl, beat cream cheese, sugar, lemon juice, and vanilla until smooth.
- Place an egg roll wrapper on a flat surface. Add a spoonful of cream cheese filling and a spoonful of blueberry filling in the center.
- Fold the sides of the wrapper over the filling, then roll tightly. Seal the edges with a little water.
- Heat oil in a deep fryer or large pot to 350°F. Fry egg rolls until golden brown, about 3-4 minutes. Drain on paper towels.
- Dust with powdered sugar before serving.
Notes
For a crispier texture, ensure the oil is hot enough before frying.