recipe 14
blueberry cream cheese egg rolls
Marian English
- Ingredients For the Blueberry Filing: 2 cups fresh blueberries 1/3 cup sugar 1 tbsp lemon juice 3 tbsp water 3 tbsp cornstarch dissolved in 4 tablespoons of water For the Cream Cheese Filling: 8 oz cream cheese, room temperature 1/3 cup sugar 1 tsp lemon juice 1 tsp vanilla 12 egg roll wrappers 2+ cups of vegetable oil 1/4 cup powdered sugar, for dusting Directions Blueberry Filling 1. In a small saucepan over medium heat, add blueberries, sugar, 3 tbsp water, and lemon juice. Stir & cook until blueberries burst, approximately 3-4 minutes after coming to a boil. 2. In a small bowl, mix 4 tbsp of water & cornstarch until combined then add to the blueberry mixture. 3. Continue stirring until blueberry mixture thickens. Remove from heat & let cool. Cream Cheese Filling 1. In a medium bowl, using an electric mixer, beat cream cheese until fluffy, about 2-3 minutes. 2. Add sugar, vanilla, & lemon juice. Beat for an additional 2 minutes. Assembling the Egg Rolls 1. Add a couple tablespoons of cream cheese mixture, in the center of the egg roll wrapper followed by 1 or 2 heaping spoonfuls of blueberry filling on top of the cream cheese filling. 2. Using your fingers, dip your finger into water & rub along the edges of the wrapper- to help seal the edges.
- 3. Fold the sides tightly over the filling, then roll the front edge up over the filling & towards the back.
- 4. Heat oil in a large skillet over medium heat to 375 degrees.
- 5. Add egg rolls, a few at a time, & cook until golden brown on each side.
- 6. Transfer to a paper towel lined plate to cool.
- 7. Sprinkle with powdered sugar right before serving.