Blueberry Egg Rolls (Print Version)
# Ingredients:
→ Blueberry Filling
01 -
2 cups fresh blueberries
02 -
⅓ cup sugar
03 -
1 tablespoon lemon juice
04 -
7 tablespoons water, divided
05 -
3 tablespoons cornstarch
→ Cream Cheese Filling
06 -
8 ounces cream cheese, room temperature
07 -
⅓ cup sugar
08 -
1 teaspoon lemon juice
09 -
1 teaspoon vanilla extract
→ Assembly
10 -
12 egg roll wrappers
11 -
2 cups vegetable oil, for frying
12 -
¼ cup powdered sugar, for dusting
# Instructions:
01 -
Cook blueberries, sugar, lemon juice, and 4 tablespoons water in a saucepan over medium heat until berries burst. Mix remaining water with cornstarch, add to pan, and stir until thick. Cool completely.
02 -
Beat cream cheese, sugar, lemon juice, and vanilla until smooth and creamy.
03 -
Place 1 tablespoon each of cream cheese and blueberry filling in center of each wrapper. Roll tightly, sealing edges with water.
04 -
Heat oil to 350°F in a deep skillet. Fry egg rolls 2-3 minutes per side until golden. Drain on paper towels.
05 -
Dust with powdered sugar and serve while warm.
# Notes:
01 -
Let blueberry filling cool completely before assembling
02 -
Keep oil at 350°F for best frying results