Blueberry Cream Cheese Egg Rolls (Print Format)
Golden rolls with creamy blueberry filling, crisp shell, and hint of lemon. Sweet treat perfect for sharing.
# Ingredients:
→ Filling
01 -
2 cups fresh blueberries
02 -
⅓ cup sugar
03 -
1 tablespoon lemon juice
04 -
7 tablespoons water, divided
05 -
3 tablespoons cornstarch
→ Cream Cheese Mixture
06 -
8 oz cream cheese, room temperature
07 -
⅓ cup sugar
08 -
1 teaspoon lemon juice
09 -
1 teaspoon vanilla extract
→ Assembly
10 -
12 egg roll wrappers
11 -
2+ cups vegetable oil for frying
12 -
¼ cup powdered sugar for dusting
# Steps:
01 -
Combine blueberries, sugar, lemon juice, and 4 tablespoons of water in a saucepan. Cook over medium heat until the blueberries burst and release their juices.
02 -
Mix the cornstarch with the remaining 3 tablespoons of water, then stir it into the blueberry mixture. Continue cooking until the filling thickens. Remove from heat and allow it to cool completely.
03 -
Beat together softened cream cheese, sugar, lemon juice, and vanilla extract in a bowl until smooth and creamy.
04 -
Place an egg roll wrapper on a flat surface in a diamond shape. Spoon about 1 tablespoon of cream cheese filling into the center, followed by 1 tablespoon of blueberry filling. Fold the bottom corner over the filling, fold in the sides, and roll tightly, sealing the edges with water.
05 -
Heat vegetable oil in a deep frying pan to 175°C (350°F). Fry the egg rolls in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
06 -
Dust the fried egg rolls with powdered sugar before serving. Enjoy warm.
# Tips:
01 -
Serve the egg rolls immediately after frying for the crispiest texture.