Blueberry Cream Cheese Egg Rolls Recipe
Introduction
Blueberry Cream Cheese Egg Rolls are a delightful twist on a classic dessert, combining tangy cream cheese and sweet blueberry filling wrapped in crispy egg roll wrappers. Perfect for a fun treat or elegant party snack, these egg rolls offer a burst of flavor in every bite.
Ingredients
- 1 cup fresh blueberries
- ¼ cup sugar (for blueberry filling)
- 1 teaspoon lemon juice (for blueberry filling)
- 2 tablespoons water
- 1 teaspoon cornstarch
- 4 oz cream cheese, softened
- 2 tablespoons sugar (for cream cheese filling)
- 1 teaspoon lemon juice (for cream cheese filling)
- ½ teaspoon vanilla extract
- 8 egg roll wrappers
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Step 1: In a small saucepan, combine blueberries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the mixture thickens. Stir in cornstarch dissolved in a little water to help thicken further. Remove from heat and let cool completely.
- Step 2: In a bowl, beat softened cream cheese with sugar, lemon juice, and vanilla extract until smooth and fluffy.
- Step 3: Lay out one egg roll wrapper on a clean surface with a corner pointing towards you. Place about 1 tablespoon of cream cheese mixture near the center, then top with 1 tablespoon of blueberry filling. Fold the bottom corner over the filling, fold in sides, and roll tightly, sealing the edge with a little water.
- Step 4: Heat vegetable oil in a deep pan to 350°F (175°C). Fry egg rolls in batches, turning occasionally, until golden brown on all sides, about 2-3 minutes. Drain on paper towels.
- Step 5: Once drained, dust the egg rolls with powdered sugar and serve warm.
Tips & Variations
- For a fruit twist, try substituting blueberries with strawberries or raspberries.
- To prevent wrappers from drying out, keep them covered with a damp cloth while assembling.
- If you prefer baking, brush egg rolls with oil and bake at 400°F (200°C) for 12-15 minutes until crispy.
Storage
Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet to maintain crispiness. Avoid microwaving as it can make the wrappers soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. Thaw and drain any excess liquid before using to avoid watery filling.
What can I use instead of egg roll wrappers?
You can use spring roll wrappers or even phyllo dough as alternatives, but cooking times may vary slightly depending on the wrapper used.
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Blueberry Cream Cheese Egg Rolls Recipe
- Total Time: 35 minutes
- Yield: 8 egg rolls 1x
- Diet: Vegetarian
Description
Crispy and delectable Blueberry Cream Cheese Egg Rolls combine a sweet and tangy blueberry filling with a smooth, creamy cheese center, wrapped in a crunchy golden shell and lightly dusted with powdered sugar. Perfect as a dessert or a special snack, these egg rolls offer a delightful blend of flavors and textures that are easy to prepare and irresistibly delicious.
Ingredients
Blueberry Filling
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 teaspoon cornstarch
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Assembly and Frying
- 8 egg roll wrappers
- Vegetable oil, for frying (about 2 cups)
- Powdered sugar, for dusting
Instructions
- Prepare the blueberry filling: In a small saucepan, combine fresh blueberries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the mixture thickens, about 5-7 minutes. Stir in cornstarch dissolved in a little water to further thicken if needed. Remove from heat and allow to cool completely.
- Make the cream cheese filling: In a bowl, beat the softened cream cheese with sugar, lemon juice, and vanilla extract until smooth and fluffy. Set aside.
- Assemble the egg rolls: Lay an egg roll wrapper on a clean surface. Place about one tablespoon of cream cheese filling and one tablespoon of cooled blueberry filling near one corner of the wrapper. Fold the corner over the filling, then fold in the sides and roll tightly to seal. Use a little water on the edges to help seal the wrappers. Repeat with remaining wrappers and fillings.
- Fry the egg rolls: Heat vegetable oil in a deep skillet or pan to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side. Be careful not to overcrowd the pan.
- Drain and serve: Remove the egg rolls with a slotted spoon and drain on paper towels to remove excess oil. Dust with powdered sugar while still warm and serve immediately for the best texture and flavor.
Notes
- Ensure the cream cheese is softened to make mixing easier.
- Make sure the blueberry filling is cool before assembling to prevent the wrappers from becoming soggy.
- Seal the egg rolls tightly to prevent filling from leaking during frying.
- Use a thermometer to maintain the oil temperature for even frying and crispiness.
- Can substitute vegetable oil with canola oil or peanut oil for frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: blueberry egg rolls, cream cheese egg rolls, fried dessert, sweet egg rolls, blueberry dessert
