RecipeCastle

Blueberry Cream Cheese Egg Rolls

Ingredients

2 cupsfresh blueberries: The star of the recipe (providing sweet and tangy flavor.)
⅓ cupsugar: Sweetens the blueberry mixture.
1 tablespoonlemon juice: Adds a bright acidity to balance the sweetness.
7 tablespoonswater (divided: Used to help thicken the filling with cornstarch.)
3 tablespoonscornstarch: Thickens the blueberry mixture to prevent it from being too runny.
8 ozcream cheese (room temperature: The creamy and rich filling base.)
⅓ cupsugar: Adds sweetness to the cream cheese mixture.
1 teaspoonlemon juice: Brightens the flavor of the cream cheese.
1 teaspoonvanilla extract: Adds a hint of warmth and sweetness.
12egg roll wrappers: Crispy outer shell for the filling.
2+ cups vegetable oil: For frying the egg rolls until golden brown.
¼ cuppowdered sugar: A finishing touch of sweetness.

1
In a small saucepan, add the blueberries, sugar, 3 tablespoons of water, and lemon juice.
2
Cook over medium heat until the blueberries burst and the mixture thickens, about 3-4 minutes after boiling.
3
In a small bowl, combine the remaining water with cornstarch and add to the blueberry mixture.
4
Stir until thickened, then remove from heat and let the mixture cool.
5
In a medium bowl, use an electric mixer to beat the cream cheese until light and fluffy, about 2-3 minutes.
6
Add sugar, lemon juice, and vanilla extract. Beat for another 2 minutes until well combined.
7
Place a couple of tablespoons of the cream cheese mixture in the center of each egg roll wrapper.
8
Add a spoonful or two of the blueberry filling on top of the cream cheese.
9
Dip your fingers in water and moisten the edges of the wrapper, folding in the sides and rolling tightly to seal.
10
Heat oil in a skillet or deep fryer to 375°F.
11
Fry the egg rolls a few at a time for about 2-3 minutes on each side, or until golden brown.
12
Transfer to a paper towel-lined plate to cool. Dust with powdered sugar before serving.