Description
Crispy golden egg roll wrappers filled with a sweet blueberry mixture and smooth vanilla cream cheese, then finished with a light dusting of powdered sugar.
Ingredients
Scale
- 2 cups fresh blueberries
- 1/3 cup granulated sugar, for blueberry filling
- 1 tablespoon lemon juice, for blueberry filling
- 7 tablespoons water, divided
- 3 tablespoons cornstarch
- 8 ounces cream cheese, softened to room temperature
- 1/3 cup granulated sugar, for cream cheese filling
- 1 teaspoon lemon juice, for cream cheese filling
- 1 teaspoon vanilla extract
- 12 egg roll wrappers
- 2 or more cups vegetable oil, for frying
- Water, for sealing wrappers
- 1/4 cup powdered sugar, for dusting
Instructions
- Add the blueberries, 1/3 cup granulated sugar, 3 tablespoons water, and 1 tablespoon lemon juice to a small saucepan over medium heat. Stir and cook until the mixture reaches a boil and the blueberries begin to burst, about 3 to 4 minutes after boiling begins.
- Whisk the remaining 4 tablespoons water with the cornstarch in a small bowl until smooth. Stir the slurry into the blueberry mixture and continue cooking until thickened. Remove from the heat and let cool.
- Beat the softened cream cheese with an electric mixer for 2 to 3 minutes until fluffy.
- Add 1/3 cup granulated sugar, vanilla extract, and 1 teaspoon lemon juice to the cream cheese. Beat for another 2 minutes until smooth and creamy.
- Place one egg roll wrapper on a clean work surface. Spoon about 2 tablespoons cream cheese filling into the center, then top with a generous spoonful of cooled blueberry filling.
- Lightly wet the edges of the wrapper with water. Fold the sides inward over the filling, fold the bottom corner up, and roll tightly toward the remaining corner. Press the moistened edge to seal.
- Repeat with the remaining wrappers and filling.
- Heat vegetable oil in a large skillet or frying pan to 375°F.
- Fry a few egg rolls at a time for a few minutes per side until crisp and golden brown.
- Transfer the fried egg rolls to a paper towel-lined plate and let cool slightly.
- Dust with powdered sugar immediately before serving.
Notes
- Cool the blueberry filling completely before assembling the egg rolls.
- Do not overfill the wrappers because excess filling can cause them to split while frying.
- Keep the oil near 375°F for the crispiest texture.
- Fry the egg rolls in small batches so the oil temperature stays steady.
- Serve shortly after frying for the best crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in an oven or air fryer for a crisper wrapper.
- Nutritional values are approximate and may vary depending on ingredient brands and the amount of oil absorbed during frying.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 179
- Sugar: 17
- Sodium: 135
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2.4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 20