These Blueberry Cream Cheese Egg Rolls are a delightful twist on traditional egg rolls, featuring a sweet and tangy blueberry filling paired with creamy, fluffy cream cheese. Perfect as a dessert or a sweet snack, these egg rolls are sure to impress with their crispy exterior and luscious interior.
Ingredients:
For the Blueberry Filling:
- 2 cups fresh blueberries
- â…“ cup sugar
- 1 tablespoon lemon juice
- 7 tablespoons water, divided
- 3 tablespoons cornstarch
For the Cream Cheese Filling:
- 8 oz cream cheese, room temperature
- â…“ cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For the Egg Rolls:
- 12 egg roll wrappers
- 2+ cups vegetable oil for frying
- ¼ cup powdered sugar for dusting
Instructions:
- Make the Blueberry Filling:
- In a saucepan, combine the blueberries, sugar, lemon juice, and 4 tablespoons of water.
- Cook over medium heat until the blueberries burst and the mixture starts to simmer.
- In a small bowl, mix the remaining 3 tablespoons of water with the cornstarch until smooth.
- Add the cornstarch mixture to the saucepan, stirring constantly until the mixture thickens.
- Remove from heat and let the filling cool completely.
- Prepare the Cream Cheese Filling:
- In a mixing bowl, beat the cream cheese, sugar, lemon juice, and vanilla extract until smooth and fluffy.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface with one corner pointing towards you.
- Spread about 1 tablespoon of the cream cheese filling diagonally across the center of the wrapper.
- Add about 1 tablespoon of the blueberry filling on top of the cream cheese.
- Moisten the edges of the wrapper with water.
- Fold the bottom corner over the filling, then fold in the side corners, and roll up tightly, sealing the top corner with a bit of water.
- Repeat with the remaining wrappers and fillings.
- Fry the Egg Rolls:
- Heat the vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until they are golden brown on all sides, about 2-3 minutes per side.
- Remove the egg rolls from the oil and drain on paper towels.
- Serve:
- Dust the egg rolls with powdered sugar before serving.
- Enjoy warm or at room temperature.
Helpful Tips:
- Ensure the oil is hot enough before frying to get a crispy exterior without absorbing too much oil.
- You can make the fillings ahead of time and assemble the egg rolls just before frying.
Serving Suggestions:
- Serve with a side of vanilla ice cream or a drizzle of warm vanilla custard.
- Pair with a cup of tea or coffee for a delightful afternoon treat.
FAQs:
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just thaw and drain them before cooking.
2. How can I store leftover egg rolls?
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
3. Can I bake these egg rolls instead of frying?
Yes, you can bake them. Preheat the oven to 400°F (200°C), place the egg rolls on a baking sheet, and brush them with a bit of oil. Bake for about 15-20 minutes or until golden brown.
4. Can I use wonton wrappers instead of egg roll wrappers?
Yes, but the size will be smaller, so you may need to adjust the amount of filling accordingly.
Servings:
- This recipe makes 12 egg rolls.
Time of Preparation and Cooking:
- Preparation Time: 30 minutes
- Cooking Time: 10-15 minutes
- Total Time: 45 minutes
Recipe Card
Blueberry Cream Cheese Egg Rolls
These Blueberry Cream Cheese Egg Rolls are a delightful twist on traditional egg rolls, featuring a sweet and tangy blueberry filling paired with creamy, fluffy cream cheese. Perfect as a dessert or a sweet snack, these egg rolls are sure to impress with their crispy exterior and luscious interior.
For the Blueberry Filling:
- – 2 cups fresh blueberries
- – â…“ cup sugar
- – 1 tablespoon lemon juice
- – 7 tablespoons water (divided)
- – 3 tablespoons cornstarch
For the Cream Cheese Filling:
- – 8 oz cream cheese (room temperature)
- – â…“ cup sugar
- – 1 teaspoon lemon juice
- – 1 teaspoon vanilla extract
For the Egg Rolls:
- – 12 egg roll wrappers
- – 2+ cups vegetable oil for frying
- – ¼ cup powdered sugar for dusting
Make the Blueberry Filling:
- – In a saucepan, combine the blueberries, sugar, lemon juice, and 4 tablespoons of water.
- – Cook over medium heat until the blueberries burst and the mixture starts to simmer.
- – In a small bowl, mix the remaining 3 tablespoons of water with the cornstarch until smooth.
- – Add the cornstarch mixture to the saucepan, stirring constantly until the mixture thickens.
- – Remove from heat and let the filling cool completely.
Prepare the Cream Cheese Filling:
- – In a mixing bowl, beat the cream cheese, sugar, lemon juice, and vanilla extract until smooth and fluffy.
Assemble the Egg Rolls:
- – Lay an egg roll wrapper on a clean surface with one corner pointing towards you.
- – Spread about 1 tablespoon of the cream cheese filling diagonally across the center of the wrapper.
- – Add about 1 tablespoon of the blueberry filling on top of the cream cheese.
- – Moisten the edges of the wrapper with water.
- – Fold the bottom corner over the filling, then fold in the side corners, and roll up tightly, sealing the top corner with a bit of water.
- – Repeat with the remaining wrappers and fillings.
Fry the Egg Rolls:
- – Heat the vegetable oil in a deep skillet or fryer to 350°F (175°C).
- – Fry the egg rolls in batches, turning occasionally, until they are golden brown on all sides, about 2-3 minutes per side.
- – Remove the egg rolls from the oil and drain on paper towels.
Serve:
- – Dust the egg rolls with powdered sugar before serving.
- – Enjoy warm or at room temperature.