Here’s a fun and delicious recipe for Homemade Blueberry Cream Cheese Egg Rolls:
Ingredients:
- 1 cup fresh or frozen blueberries
- 1/4 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 teaspoon water (optional for thickening)
- 8 oz (225g) cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 8-10 egg roll wrappers
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions:
1. Prepare the blueberry filling:
- In a small saucepan over medium heat, add the blueberries, sugar, and lemon juice.
- Cook for 5-7 minutes, stirring occasionally, until the blueberries begin to break down and release their juices.
- If the mixture is too runny, mix in the cornstarch slurry and simmer for 1-2 more minutes to thicken.
- Remove from heat and let it cool completely.
2. Make the cream cheese filling:
- In a medium bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. Assemble the egg rolls:
- Lay out an egg roll wrapper on a clean surface, with one corner pointing toward you (like a diamond shape).
- Spread about 1 tablespoon of the cream cheese mixture in the center, then spoon a bit of the blueberry filling on top.
- Fold the bottom corner over the filling, then fold in the sides. Roll the egg roll tightly toward the top corner, sealing the edge with a little water.
4. Fry the egg rolls:
- Heat vegetable oil in a deep pan or skillet to about 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, for about 2-3 minutes per side or until golden brown and crispy.
- Remove and drain on paper towels.
5. Serve:
- Dust the egg rolls with powdered sugar and serve warm. You can also add a side of whipped cream or a scoop of vanilla ice cream for an extra treat!
These crispy, creamy blueberry egg rolls are a perfect dessert or snack!