Description

Blueberry Cream Cheese Egg Rolls: A Sweet and Crispy Delight

If you’re on the hunt for a dessert that combines crispy, golden perfection with creamy, fruity indulgence, look no further than Blueberry Cream Cheese Egg Rolls. These delightful treats are a unique twist on traditional egg rolls, merging the tangy sweetness of blueberries with the rich, smooth flavor of cream cheese, all wrapped in a crispy exterior. Whether you’re hosting a party, celebrating a special occasion, or simply craving a sweet bite, this recipe is sure to become a cherished favorite.

Ingredients

• For the Blueberry Filling:
• 2 cups fresh blueberries
• ⅓ cup granulated sugar
• 1 tablespoon lemon juice
• 7 tablespoons water, divided
• 3 tablespoons cornstarch
• For the Cream Cheese Filling:
• 8 oz cream cheese, softened to room temperature
• ⅓ cup granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• For the Egg Rolls:
• 12 egg roll wrappers
• 2+ cups vegetable oil, for frying
• ¼ cup powdered sugar, for dusting

Preparation Method

Prepare the Blueberry Filling:

In a medium saucepan, combine 2 cups of fresh blueberries, ⅓ cup of granulated sugar, 1 tablespoon of lemon juice, and 5 tablespoons of water. Cook over medium heat, stirring occasionally, until the blueberries start to burst and release their juices, about 5 minutes.
In a small bowl, mix the remaining 2 tablespoons of water with 3 tablespoons of cornstarch until smooth. Gradually add this mixture to the blueberry sauce, stirring constantly. Continue to cook until the sauce thickens, about 2-3 minutes. Remove from heat and let it cool completely.
Prepare the Cream Cheese Filling:

In a large mixing bowl, beat 8 oz of room-temperature cream cheese until smooth and fluffy.
Add ⅓ cup of granulated sugar, 1 teaspoon of lemon juice, and 1 teaspoon of vanilla extract. Beat until well combined and creamy.
Assemble the Egg Rolls:

On a clean surface, lay out 12 egg roll wrappers.
Place a generous spoonful of the cream cheese mixture in the center of each wrapper, followed by a spoonful of the cooled blueberry filling.
Moisten the edges of the wrapper with a little water. Fold the bottom corner up over the filling, then fold in the sides, and roll up tightly to enclose the filling completely.
Fry the Egg Rolls:

Heat 2+ cups of vegetable oil in a deep skillet or frying pan to 350°F (175°C). To test if the oil is ready, drop a small piece of wrapper into the oil; if it sizzles and turns golden, the oil is ready.
Carefully place a few egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to remove the egg rolls and drain them on paper towels.
Once all the egg rolls are fried and slightly cooled, dust them with powdered sugar for a sweet finishing touch.

Tips and Conclusion

For an extra layer of crunch and flavor, crumble some cinnamon graham crackers over the top before serving. This adds a delightful texture contrast and enhances the overall dessert experience.

These Blueberry Cream Cheese Egg Rolls are more than just a dessert; they’re a celebration of flavors and textures that will delight anyone who tries them. With their crispy exterior, creamy filling, and fruity burst, they offer a unique twist on traditional egg rolls that’s sure to impress. Whether you’re serving them at a special event or enjoying them as a sweet treat for yourself, this recipe is a surefire winner. Give it a try and savor the deliciousness—don’t forget to share your creations on social media with the hashtag #BlueberryCreamCheeseEggRolls. Happy cooking!