Blueberry Cream Cheese Egg Rolls (Print Version)
# Ingredients:
01 -
2 cups fresh blueberries.
02 -
⅓ cup sugar.
03 -
1 tablespoon lemon juice.
04 -
7 tablespoons water (divided).
05 -
3 tablespoons cornstarch.
06 -
8 oz cream cheese, room temperature.
07 -
⅓ cup sugar.
08 -
1 teaspoon lemon juice.
09 -
1 teaspoon vanilla extract.
10 -
12 egg roll wrappers.
11 -
2+ cups vegetable oil (for frying).
12 -
¼ cup powdered sugar (for dusting).
# Instructions:
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 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.
06 -
Dust the fried egg rolls with powdered sugar before serving. Enjoy warm.
# Notes:
01 -
Tip: Serve the egg rolls immediately after frying for the crispiest texture.