Description
Crispy egg rolls filled with a sweet and tangy blueberry cream cheese mixture, perfect for dessert or a sweet snack.
Ingredients
Scale
For the Crust:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 12 egg roll wrappers
- 1 tbsp water
- 1 tbsp cornstarch
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
1. Prepare the Crust:
- In a bowl, mix cream cheese, sugar, and vanilla until smooth. Gently fold in blueberries.
- In a small bowl, mix water and cornstarch to create a paste for sealing the egg rolls.
- Place an egg roll wrapper diagonally. Add 2 tbsp of the filling in the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge with the cornstarch paste.
- Heat oil in a deep pan to 350°F. Fry egg rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Dust with powdered sugar before serving.
Notes
You can customize the seasonings to taste.