Blueberry Cream Cheese Egg Rolls
Ingredients:
For the Blueberry Filling:
2 cups fresh blueberries
1/3 cup sugar
1 tablespoon lemon juice
7 tablespoons water, divided
3 tablespoons cornstarch
For the Cream Cheese Filling:
8 oz cream cheese, room temperature
1/3 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
For the Egg Rolls:
12 egg roll wrappers
2+ cups vegetable oil for frying
1/4 cup powdered sugar for dusting
Instructions:
Prepare the Blueberry Filling:
Cook the Blueberries: In a medium saucepan, combine 2 cups of fresh blueberries, 1/3 cup of sugar, 1 tablespoon of lemon juice, and 5 tablespoons of water. Cook over medium heat, stirring occasionally, until the blueberries burst and release their juices, about 5 minutes.
Thicken the Filling: In a small bowl, mix the remaining 2 tablespoons of water with 3 tablespoons of cornstarch until smooth. Gradually add this mixture to the blueberry sauce, stirring constantly. Continue to cook until the sauce thickens, about 2-3 minutes. Remove from heat and let it cool completely.
Prepare the Cream Cheese Filling:
Beat the Cream Cheese: In a large mixing bowl, beat 8 oz of room temperature cream cheese until smooth and fluffy.
Add the Sweeteners: Add 1/3 cup of sugar, 1 teaspoon of lemon juice, and 1 teaspoon of vanilla extract to the cream cheese. Beat until well combined and creamy.
Assemble the Egg Rolls:
Lay Out the Wrappers: On a clean surface, lay out 12 egg roll wrappers.
Add the Fillings: Place a generous spoonful of the cream cheese mixture onto the center of each wrapper, followed by a spoonful of the cooled blueberry filling.
Moisten and Fold: Moisten the edges of the wrapper with a little water. Fold the bottom corner up over the filling, then fold in the sides, and roll up tightly to enclose the filling completely.
Fry the Egg Rolls:
Heat the Oil: In a deep skillet or frying pan, heat 2+ cups of vegetable oil to 350°F (175°C). Test the oil by dropping a small piece of wrapper into it; if it sizzles and turns golden, the oil is ready.
Fry the Egg Rolls: Carefully place a few egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to remove the egg rolls and drain on paper towels.
Dust with Powdered Sugar: Once all the egg rolls are fried and slightly cooled, dust them with powdered sugar for a sweet finishing touch.
Enjoy these delicious Blueberry Cream Cheese Egg Rolls as a delightful dessert or a special treat!
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