Blueberry Cream Cheese Egg Rolls
Blueberry Cream Cheese Egg Rolls are a delightful fusion of creamy, fruity filling wrapped in a crispy, golden shell. These handheld treats combine the sweetness of blueberries with the tanginess of cream cheese, offering the perfect balance of textures and flavors. Whether served as a dessert, snack, or party appetizer, they’re sure to be a crowd-pleaser!
Ingredients
- For the Filling
- 4 oz cream cheese softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
- For the Egg Rolls
- 8-10 egg roll wrappers
- Water for sealing
- For Frying
- Vegetable oil for deep frying
- Optional Garnishes
- Powdered sugar
- Whipped cream or vanilla ice cream
Instructions
- Prepare the Filling
- In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Gently fold in the blueberries, being careful not to crush them.
- Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon about 1-2 tablespoons of the filling into the center.
- Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly and seal the top edge with a dab of water. Repeat with the remaining wrappers and filling.
- Fry the Egg Rolls
- Heat about 2 inches of oil in a deep fryer or skillet to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
- Use tongs or a slotted spoon to remove the egg rolls and drain on paper towels.
- Serve and Garnish
- Dust the egg rolls with powdered sugar and serve warm with whipped cream or vanilla ice cream on the side.