These blueberry cream cheese egg rolls are a sweet and crispy treat filled with tangy cream cheese and juicy blueberries. Perfect as a dessert or indulgent snack, they’re quick to make and irresistibly delicious!
Ingredients
For the Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
For the Egg Rolls:
- 10 egg roll wrappers
- 1 large egg, beaten (for sealing)
- Vegetable oil (for frying)
Optional Garnishes:
- Powdered sugar
- Whipped cream
- Blueberry sauce
Instructions
- Prepare the Filling:
- In a bowl, beat softened cream cheese, sugar, and vanilla extract until smooth.
- Gently fold in the blueberries.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface with one corner facing you (like a diamond).
- Spoon 1-2 tablespoons of the filling onto the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
- Heat the Oil:
- In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
- Fry the Egg Rolls:
- Fry egg rolls in batches, turning occasionally, for 2-3 minutes or until golden brown and crispy.
- Remove with a slotted spoon and drain on a paper towel-lined plate.
- Serve:
- Dust with powdered sugar or serve with whipped cream and blueberry sauce for dipping.
Tips for Perfect Egg Rolls
- Don’t overfill: Too much filling can cause the egg rolls to burst while frying.
- Seal tightly: Use the egg wash to securely seal the wrapper to prevent leaks.
- Bake or air-fry alternative: For a lighter version, bake at 400°F for 12-15 minutes or air-fry at 375°F for 8-10 minutes.
Nutrition (Per Egg Roll)
- Calories: 200
- Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 150mg
- Carbohydrates: 20g
- Sugar: 8g
- Protein: 3g
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