Blueberry Cream Cheese Egg Rolls
These delightful blueberry cream cheese egg rolls are a perfect blend of sweet and creamy flavors, wrapped in a crispy shell. Ideal for dessert or a sweet snack, they are easy to make and sure to impress your guests.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 cups fresh blueberries
- ⅓ cup sugar (for filling)
- 1 tablespoon lemon juice (for filling)
- 7 tablespoons water, divided
- 3 tablespoons cornstarch
- 8 oz cream cheese, room temperature
- ⅓ cup sugar (for cream cheese filling)
- 1 teaspoon lemon juice (for cream cheese filling)
- 1 teaspoon vanilla extract
- 12 egg roll wrappers
- 2 cups vegetable oil
- ¼ cup powdered sugar, for dusting
Instructions
- In a saucepan, combine blueberries, ⅓ cup sugar, 3 tablespoons water, and 1 tablespoon lemon juice over medium heat. Cook until blueberries burst, about 3-4 minutes. In a bowl, mix remaining 4 tablespoons water and cornstarch. Add to blueberry mixture, stir until thickened, then cool.
- Beat cream cheese with ⅓ cup sugar, 1 teaspoon lemon juice, and 1 teaspoon vanilla until fluffy, about 2-3 minutes.
- Place egg roll wrapper on a surface. Add cream cheese and blueberry filling. Moisten edges with water, fold sides, then roll tightly.
- Heat oil in a skillet or frying pan to 375°F. Fry egg rolls until golden brown, a few minutes per side. Drain on paper towels.
- Dust egg rolls with powdered sugar before serving.
Nutrition
- Calories: 235
- Sugar: 12g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg