Cream Cheese Egg Rolls with Blueberries
Ingredients
Regarding the Filling:
- 8 ounces of softened cream cheese
- Half a cup of sugar powder
- One cup of blueberries, either fresh or frozen (if frozen, defrost and drain)
- One teaspoon of vanilla extract
Regarding the Egg Rolls:
- Ten egg roll wrappers
- Canola or vegetable oil for frying
Regarding Dusting:
- Extra powdered sugar, if desired
Directions
Get the filling ready:
- Beat the powdered sugar and softened cream cheese together in a mixing bowl until smooth.
- Add the vanilla extract and blueberries and fold gently until completely blended.
Put the egg rolls together:
- With one corner facing you, place an egg roll wrapper on a spotless surface.
- In the middle of the wrapper, put one or two spoonful of the blueberry cream cheese filling.
- Apply a small amount of water to the wrapper’s edges. Tightly roll up after folding the bottom corner over the filling and folding in the sides. To stop leaks, properly seal the edges. Continue with the remaining filling and wrappers.
Cook the egg rolls:
- Heat 2 inches of oil in a deep pan or skillet over medium-high heat until hot, about 350°F (175°C).
- Add a couple egg rolls at a time and cook for 2 to 3 minutes on each side, or until golden brown and crispy.
- Drain on paper towels after removing.
Serve:
- If desired, sprinkle with more powdered sugar. Warm up and serve with a berry sauce or chocolate dipping sauce.
Advice
- For a healthier alternative, you can bake the egg rolls for 15 to 20 minutes at 400°F (200°C). To make them crispier, lightly oil them before baking.
- Try other fruits as well, such as raspberries or strawberries!
Savor your Egg Rolls with Blueberry Cream Cheese!