Blueberry Cream Cheese Egg Rolls

Blueberry Cream Cheese Egg Rolls Recipe

If you’re looking for the perfect combination of crispy, creamy, and fruity, these Blueberry Cream Cheese Egg Rolls are exactly what you need! They’re ideal for a sweet snack, dessert, or even to impress guests at your next gathering.

Ingredients:

For the Blueberry Filling:

• 2 cups fresh or frozen blueberries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract

For the Cream Cheese Filling:

• 200g (about 7 oz) cream cheese, softened
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

For the Egg Rolls:

• 10 egg roll wrappers
• Water (for sealing the edges)
• Vegetable oil (for deep frying)
• Powdered sugar (for dusting, optional)

Instructions:

1. Make the Blueberry Filling:

1. In a small saucepan over medium heat, combine the blueberries and sugar.
2. Stir gently until the blueberries start to release their juices.
3. Mix the cornstarch with a tablespoon of cold water to create a slurry.
4. Add the cornstarch mixture, lemon juice, and vanilla to the blueberries.
5. Stir constantly until the mixture thickens (about 5 minutes).
6. Remove from heat and allow the filling to cool completely.

Tip: You can prepare the blueberry filling ahead of time and refrigerate it to save time.

2. Prepare the Cream Cheese Filling:

1. In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Keep the cream cheese filling chilled until ready to use.

3. Assemble the Egg Rolls:

1. Lay one egg roll wrapper on a clean surface like a diamond (with a corner pointing towards you).
2. Place about 1 tablespoon of cream cheese filling in the center.
3. Add about 1 tablespoon of blueberry filling on top.
4. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the edge with a little water.

Important: Make sure the rolls are sealed tightly to prevent leaking during frying!

4. Fry the Egg Rolls:

1. Heat oil in a deep frying pan to 350°F (175°C).
2. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 2–3 minutes per side).
3. Remove with a slotted spoon and place on paper towels to drain excess oil.

5. Serving:

• Dust the hot egg rolls with powdered sugar.
• Serve warm for the best experience.
• These egg rolls pair beautifully with a drizzle of chocolate sauce, caramel, or even a scoop of vanilla ice cream!

Tips for Success:

• Use fresh blueberries when possible for the best flavor.
• Don’t overfill the egg rolls to avoid bursting during frying.
• Bake instead of frying for a lighter version: Brush the rolls with oil and bake at 400°F (200°C) for 12–15 minutes or until golden. Amish Peanut Butter Cream Pie

Frequently Asked Questions (FAQ):

Can I use other fruits instead of blueberries?
Yes! Strawberries, raspberries, or mixed berries work great.

Can I prepare them in advance?
Absolutely. You can assemble the rolls a few hours ahead and fry them right before serving.

How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for crispiness.