Description
Blueberry Cream Cheese Egg Rolls are a delightful twist on a classic dessert, combining creamy sweetened cream cheese and fresh or frozen blueberries wrapped in a crispy fried egg roll wrapper, dusted with powdered sugar for a perfect sweet treat.
Ingredients
Scale
For the Dough:
- 8 egg roll wrappers
- 1 egg (beaten, for sealing)
For the Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tbsp cornstarch (only if using frozen blueberries)
- 1 tbsp lemon juice
For Frying:
- Oil for frying
- Powdered sugar for garnish
Instructions
- Prepare the Filling: In a medium bowl, mix the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. In a separate bowl, toss the blueberries with lemon juice. If using frozen blueberries, add cornstarch to the blueberry mixture to prevent excess moisture during cooking.
- Assemble the Egg Rolls: Lay one egg roll wrapper flat on a clean surface. Place 1-2 tablespoons of the cream cheese mixture in the center of the wrapper, then top with a spoonful of the blueberry mixture. Brush the edges of the wrapper with the beaten egg, fold the wrapper over the filling, and press the edges firmly with a fork to seal completely.
- Fry the Egg Rolls: Heat oil in a deep pan or fryer to 350°F (175°C). Carefully fry the egg rolls in small batches for about 2 to 3 minutes per side, or until they turn golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Serve: Dust the fried egg rolls with powdered sugar before serving. For the best flavor and texture, serve the egg rolls warm.
Notes
- Use frozen blueberries with cornstarch to avoid soggy egg rolls.
- Make sure the oil is at the correct temperature (350°F) for even frying and to prevent greasiness.
- Serve immediately for the crispiest texture.
- You can substitute cream cheese with a dairy-free version to make it vegan-friendly, but frying method remains the same.
