8 oz cream cheese, room temperature: The creamy base that pairs perfectly with the blueberry filling.
⅓ cup sugar: Sweetens the cream cheese to create a rich, dessert-like filling.
1 teaspoon lemon juice: Adds a touch of brightness to the cream cheese mixture.
1 teaspoon vanilla extract: Provides a warm, aromatic flavor that complements the cream cheese.
For Assembly:
12 egg roll wrappers: The crispy exterior that holds the creamy and fruity fillings together.
2+ cups vegetable oil for frying: Used for frying the egg rolls to golden perfection.
¼ cup powdered sugar for dusting: Adds a sweet, decorative finish to the egg rolls.
Instructions:
1. Prepare the Blueberry Filling:
In a medium saucepan, combine the fresh blueberries, ⅓ cup sugar, 1 tablespoon lemon juice, and 4 tablespoons of water.
Cook the mixture over medium heat, stirring occasionally, until the blueberries start to break down and release their juices, about 5-7 minutes.
In a small bowl, mix the cornstarch with the remaining 3 tablespoons of water to create a slurry.
Slowly pour the cornstarch slurry into the blueberry mixture, stirring constantly.
Continue cooking the mixture until it thickens, about 2-3 minutes.
Once thickened, remove the blueberry filling from the heat and let it cool to room temperature.
2. Prepare the Cream Cheese Filling:
In a medium bowl, beat the room temperature cream cheese with ⅓ cup sugar, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract.
Mix until smooth and creamy, ensuring that all ingredients are fully combined.
Set the cream cheese filling aside.
3. Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you, forming a diamond shape.
Spoon about 1 tablespoon of the cream cheese filling onto the center of the wrapper.
Top the cream cheese with 1 tablespoon of the blueberry filling.
To fold the egg roll, first fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly, sealing the top corner with a bit of water to ensure it stays closed.
Repeat this process with the remaining wrappers and fillings.
4. Fry the Egg Rolls:
In a large, deep skillet or fryer, heat the vegetable oil to 350°F (175°C).
Carefully place a few egg rolls at a time into the hot oil, making sure not to overcrowd the pan.
Fry the egg rolls until they are golden brown and crispy on all sides, about 2-3 minutes per side.
Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
5. Serve and Enjoy:
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