Blueberry Egg Rolls (Print Version)
# Ingredients:
01 -
2 cups fresh blueberries.
02 -
⅓ cup sugar.
03 -
1 tbsp lemon juice.
04 -
7 tbsp water (divided).
05 -
3 tbsp cornstarch.
06 -
8 oz cream cheese (room temperature).
07 -
⅓ cup sugar.
08 -
1 tsp lemon juice.
09 -
1 tsp vanilla extract.
10 -
12 egg roll wrappers.
11 -
2+ cups vegetable oil (for frying).
12 -
¼ cup powdered sugar (for dusting).
# Instructions:
01 -
In a saucepan, combine the blueberries, sugar, lemon juice, and 4 tbsp water. Cook over medium heat until the blueberries burst.
02 -
Mix the remaining 3 tbsp of water with the cornstarch, then add this mixture to the saucepan. Stir until thickened, then let the blueberry filling cool completely.
03 -
For the cream cheese filling, beat the cream cheese, sugar, lemon juice, and vanilla extract together until smooth and creamy.
04 -
To assemble, lay an egg roll wrapper flat. Spoon 1 tbsp of cream cheese filling and 1 tbsp of blueberry filling onto the center of the wrapper. Roll tightly and seal the edges with a bit of water.
05 -
Heat the vegetable oil to 350°F (175°C) in a deep skillet. Fry each egg roll for 2-3 minutes per side, until golden brown. Drain on paper towels.
06 -
Dust with powdered sugar before serving and enjoy!.
# Notes:
01 -
For best results, ensure the blueberry filling is completely cooled before assembling the egg rolls to prevent sogginess.
02 -
Use a thermometer to maintain the oil temperature at 350°F for optimal frying results.