Description
Delight in these crispy Blueberry Cream Cheese Egg Rolls, combining sweet blueberry filling with smooth cream cheese wrapped in a golden egg roll wrapper. Perfect as a decadent dessert or a unique treat, these egg rolls are fried to perfection and can also be air fried for a lighter option.
Ingredients
Scale
Filling
- 1 cup fresh or frozen blueberries
- 1/4 cup sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tsp water
- 4 oz cream cheese, softened
- 1 tbsp powdered sugar
Wrapper and Frying
- 8 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
Instructions
- Prepare blueberry filling: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries release their juices, about 3 minutes. Stir in cornstarch mixture and cook for 1 to 2 minutes until thickened. Remove from heat and allow to cool slightly.
- Make cream cheese mixture: In a separate bowl, blend cream cheese and powdered sugar until smooth and creamy.
- Assemble egg rolls: Lay one egg roll wrapper flat. Spread about 1 tablespoon cream cheese mixture in the center, then add a spoonful of blueberry filling on top.
- Roll egg rolls: Fold the bottom corner of the wrapper over the filling, then fold in the sides, rolling tightly to the top. Seal the edge with beaten egg. Repeat with remaining wrappers and filling.
- Fry the egg rolls: Heat oil in a deep skillet to 350°F. Fry the egg rolls for 2 to 3 minutes per side until golden brown and crispy.
- Drain and serve: Remove egg rolls from oil, drain on paper towels and serve warm. Optionally, dust with powdered sugar or serve with vanilla ice cream for an indulgent dessert.
Notes
- Dust with powdered sugar before serving for extra sweetness.
- Serve warm with vanilla ice cream for a decadent dessert.
- For a lighter alternative, these egg rolls can be air fried at 375°F for 8 to 10 minutes, flipping halfway through cooking.
