Dessert Recipes
Blueberry Cream Cheese Egg Rolls
12 servings
servings20 minutes
active time30 minutes
total timeIngredients
2 cups fresh blueberries.
⅓ cup sugar.
1 tablespoon lemon juice.
7 tablespoons water (divided).
3 tablespoons cornstarch.
8 oz cream cheese, room temperature.
⅓ cup sugar.
1 teaspoon lemon juice.
1 teaspoon vanilla extract.
12 egg roll wrappers.
2+ cups vegetable oil (for frying).
¼ cup powdered sugar (for dusting).
Directions
Make Blueberry Filling
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.
Thicken Filling
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.
Prepare Cream Cheese Filling
Beat together softened cream cheese, sugar, lemon juice, and vanilla extract in a bowl until smooth and creamy.
Assemble Egg Rolls
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.
Fry Egg Rolls
Heat vegetable oil in a deep frying pan to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
Dust And Serve
Dust the fried egg rolls with powdered sugar before serving. Enjoy warm.
Nutrition
Serving Size
-
Calories
275
Total Fat
-
Saturated Fat
-
Unsaturated Fat
-
Trans Fat
-
Cholesterol
-
Sodium
-
Total Carbohydrate
-
Dietary Fiber
-
Total Sugars
-
Protein
-
12 servings
servings20 minutes
active time30 minutes
total time