Blueberry Cream Cheese Egg Rolls
Ingredients:
8 oz cream cheese, softened
¼ cup sugar
1 tsp vanilla extract
1 cup fresh blueberries
10-12 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil (for frying)
Powdered sugar (for dusting, optional)
Directions:
Prepare the Cream Cheese Mixture:
In a medium bowl, mix together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
Add Blueberries:
Gently fold the fresh blueberries into the cream cheese mixture, being careful not to mash the berries.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean, flat surface with one corner pointing toward you (like a diamond shape). Spoon about 2 tablespoons of the blueberry cream cheese mixture onto the center of the wrapper.
Fold and Seal the Egg Rolls:
Fold the bottom corner of the wrapper up over the filling. Fold in the two side corners, and then roll tightly, leaving the top corner open. Brush the top corner with beaten egg to seal the egg roll.
Heat the Oil:
In a deep skillet or fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
Fry the Egg Rolls:
Carefully place the egg rolls in the hot oil, seam side down. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Serve:
Dust with powdered sugar for extra sweetness, if desired. Serve warm for the best gooey, creamy center.
Prep Time: 15 minutes | Cook Time: 5-6 minutes | Total Time: 20-25 minutes
Kcal: 180 kcal per egg roll | Servings: 10-12 egg rolls