Blueberry Egg Rolls (Print Version)
Golden, crispy wraps packed with tangy blueberry sauce and rich cream cheese. A fresh spin on a classic treat.
# Ingredients:
→ Blueberry Mixture
01 -
⅓ cup granulated sugar
02 -
3 tablespoons cornstarch
03 -
7 tablespoons water, split
04 -
1 tablespoon fresh lemon juice
05 -
2 cups blueberries, fresh
→ Cream Filling
06 -
1 teaspoon vanilla essence
07 -
8 ounces of softened cream cheese
08 -
1 teaspoon lemon juice
09 -
⅓ cup granulated sugar
→ For Assembly
10 -
About 2 cups frying oil, like vegetable
11 -
A dozen egg roll sheets
12 -
¼ cup powdered sugar for sprinkling
# Directions:
01 -
In a pan over medium, combine blueberries, sweetener, lemon juice, and 4 tablespoons of water. Once the berries pop, mix cornstarch with the leftover water and stir it in. Keep stirring until it thickens. Cool it down fully.
02 -
Using a mixer, whip cream cheese with sugar, a splash of vanilla, and lemon juice. Blend everything until it's silky smooth.
03 -
Spoon 1 tablespoon each of blueberry and cream mixtures onto an egg roll wrapper. Roll it up snugly, sealing it with a bit of water.
04 -
Heat the oil to 350°F in a deep pan. Carefully fry the rolls for about 2-3 minutes on each side until nicely browned. Let them rest on paper towels.
05 -
Sprinkle powdered sugar all over and eat them while they're still warm.
# Notes:
01 -
Allow the blueberry mix to cool entirely before putting it in wrappers.
02 -
Fry with oil held steady at 350°F for the best crunch.