Blueberry Cream Cheese Egg Rolls
Ingredients:
8 egg roll wrappers
1 cup fresh or frozen blueberries
1/2 cup cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon cornstarch
Vegetable oil for frying
Powdered sugar for dusting (optional)
Directions:
In a medium bowl, mix the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
In a separate bowl, combine the blueberries, lemon juice, and cornstarch. Gently mix to coat the blueberries evenly.
Place an egg roll wrapper on a clean surface with one corner facing you (like a diamond shape). Spread about 1 tablespoon of the cream cheese mixture in the center of the wrapper. Add a spoonful of the blueberry mixture on top of the cream cheese.
Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll up tightly, sealing the top corner with a little water. Repeat with the remaining wrappers and filling.
Heat about 1 inch of vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C).
Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
Remove the egg rolls from the oil and drain on paper towels. Dust with powdered sugar before serving if desired.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 250 kcal | Servings: 8 egg rolls
