Description
Crispy egg rolls filled with a sweet and tangy blueberry cream cheese mixture.
Ingredients
Scale
- 8 egg roll wrappers
- 4 ounces cream cheese, softened
- 1/2 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- Vegetable oil for frying
Instructions
- In a small bowl, mix the softened cream cheese, blueberries, sugar, and lemon juice until just combined. Do not overmix.
- Place about 1 to 1.5 tablespoons of the filling near one corner of an egg roll wrapper.
- Fold the corner over the filling, then fold in the sides. Roll tightly away from you until the wrapper is sealed. Lightly moisten the final edge with water to seal.
- Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
- Carefully place 2-3 egg rolls into the hot oil, ensuring not to overcrowd the pan.
- Fry for 2 to 3 minutes, turning occasionally, until golden brown and crisp.
- Remove the egg rolls and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve warm.
Notes
- If using frozen blueberries, thaw them slightly and pat them dry before mixing into the cream cheese.
- You can bake these instead of frying by spraying them lightly with cooking spray and baking at 400°F (200°C) for 10-12 minutes, flipping halfway.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 220
- Sugar: 12
- Sodium: 150
- Fat: 13
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0.1
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
- Cholesterol: 25
Keywords: blueberry, cream cheese, egg rolls, dessert, fried, sweet snack