Blueberry Egg Rolls (Print Version)
# Ingredients:
→ Filling
01 -
15 egg roll sheets
02 -
1 cup powdered sugar
03 -
1 block (8 oz) cream cheese, at room temperature
04 -
1/2 cup condensed milk, sweetened
→ Blueberry Jam
05 -
1/4 teaspoon pure vanilla extract
06 -
1 1/2 tablespoons water, cold
07 -
1 tablespoon cornstarch
08 -
Juice from half of a lemon
09 -
1 cup of fresh or thawed blueberries
10 -
1/3 cup white sugar
# Instructions:
01 -
In a small pot, heat the blueberries, sugar, lemon juice, and vanilla. Stir until the berries soften and sugar dissolves. Combine water and cornstarch, then stir into the pot. Cook until it thickens. Cool completely.
02 -
Use a hand mixer to combine the cream cheese, sweetened condensed milk, and powdered sugar until creamy and evenly blended.
03 -
Lay one wrapper so it looks like a diamond. Add a scoop (1 1/2 tablespoons) of the cream cheese mixture and a small amount of jam across the middle. Fold up the bottom, tuck in the corners, then roll tightly. Seal the last edge with a dab of beaten egg.
04 -
Fill a pan with 2 inches of hot oil and fry the rolls a few at a time until golden and crispy. Set them on paper towels to drain any extra grease.
05 -
Dust the rolls with some powdered sugar and enjoy them fresh.
# Notes:
01 -
A sweet twist on egg rolls, these are packed with cheesecake filling and fruity blueberry jam. Cook them in oil or bake them at 400°F instead.
02 -
Feel free to switch up the cream cheese flavor or use different jams. Let frozen wrappers fully thaw in the fridge before starting.