Description
Bright, crispy, and delightfully creamy, these Blueberry Cream Cheese Egg Rolls are a playful twist on traditional desserts, featuring a delicious blueberry filling and silky cream cheese wrapped in crunchy egg roll wrappers.
Ingredients
- 2 cups fresh blueberries
- ⅓ cup sugar (for blueberry filling)
- 1 tablespoon lemon juice
- 7 tablespoons water, divided
- 3 tablespoons cornstarch
- 8 ounces cream cheese, room temperature
- ⅓ cup sugar (for cream cheese filling)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 12 egg roll wrappers
- 2 cups vegetable oil
- ¼ cup powdered sugar, for dusting
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Instructions
- 1. Make the blueberry filling: In a small saucepan over medium heat, combine the fresh blueberries, ⅓ cup sugar, 3 tablespoons of water, and 1 tablespoon lemon juice. Stir occasionally and cook until the blueberries burst and the mixture comes to a boil, about 3–4 minutes.
- 2. Thicken the blueberry filling: In a small bowl, whisk the remaining 4 tablespoons of water with 3 tablespoons cornstarch until smooth. Add this slurry to the boiling blueberry mixture and stir continuously until it thickens. Remove from heat and let the filling cool completely.
- 3. Prepare the cream cheese filling: In a medium bowl, use an electric mixer to beat 8 ounces cream cheese for 2–3 minutes until light and fluffy. Add ⅓ cup sugar, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract, then beat for an additional 2 minutes until smooth and creamy.
- 4. Fill the wrappers: Place one egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of cream cheese mixture into the center, then add a heaping spoonful or two of the cooled blueberry filling on top of the cream cheese, leaving the edges clear for sealing.
- 5. Seal the egg rolls: Moisten the edges of the wrapper, fold the bottom corner up over the filling, fold both side corners inward, and roll the wrapper forward until sealed.
- 6. Heat the oil: In a large skillet, pour 2 cups vegetable oil and heat over medium to medium-high heat until it reaches 375°F (190°C).
- 7. Fry the egg rolls: Carefully add a few egg rolls at a time to the hot oil and fry until evenly golden brown and crispy.
- 8. Drain and cool: Transfer the cooked egg rolls to a paper towel–lined plate to drain excess oil and cool slightly.
- 9. Finish and serve: Dust the Blueberry Cream Cheese Egg Rolls with powdered sugar for a sweet finishing touch. Serve warm.