Description
These Blueberry Cream Cheese Egg Rolls combine a crispy golden shell with a luscious filling of sweetened cream cheese and homemade blueberry compote. Perfect as a delightful dessert or snack, they offer a balance of fruity sweetness and creamy richness, all wrapped in a satisfyingly crunchy egg roll wrapper.
Ingredients
Scale
Blueberry Filling
- 2 cups fresh blueberries
- â…“ cup sugar
- 1 tablespoon lemon juice
- 7 tablespoons water, divided
- 3 tablespoons cornstarch
Cream Cheese Filling
- 8 oz cream cheese, room temperature
- â…“ cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Assembly & Cooking
- 12 egg roll wrappers
- 2+ cups vegetable oil (for frying)
- ¼ cup powdered sugar (for dusting)
Instructions
- Prepare the Blueberry Filling: In a small saucepan over medium heat, combine the blueberries, sugar, 3 tablespoons of water, and lemon juice. Stir frequently and cook until the blueberries burst and the mixture starts boiling, about 3-4 minutes after reaching a boil.
- Thicken the Blueberry Mixture: In a separate small bowl, mix the remaining 4 tablespoons of water with the cornstarch until fully combined. Add this slurry to the blueberry mixture. Continue stirring the mixture on heat until it thickens. Remove from heat and allow it to cool completely.
- Make the Cream Cheese Filling: Using an electric mixer in a medium bowl, beat the cream cheese until fluffy, approximately 2-3 minutes. Add sugar, lemon juice, and vanilla extract, and beat together for another 2 minutes to combine thoroughly.
- Assemble the Egg Rolls: Lay out one egg roll wrapper. Spoon about two tablespoons of cream cheese mixture into the center, then add a heaping spoonful or two of the cooled blueberry filling on top of the cream cheese layer.
- Seal the Egg Rolls: Dip your fingers in water and moisten the edges of the egg roll wrapper to help seal it. Fold the sides tightly over the filling, then roll the front edge over and continue rolling toward the back to enclose the filling completely.
- Heat the Oil: Pour vegetable oil into a large skillet or frying pan, enough for shallow frying, and heat it over medium heat to approximately 375°F (190°C).
- Fry the Egg Rolls: Carefully add a few egg rolls at a time to the hot oil. Fry each side for a few minutes until the wrappers turn golden brown and crisp. Avoid overcrowding the pan for even frying.
- Drain and Cool: Remove the fried egg rolls and place them on a paper towel-lined plate to absorb excess oil and cool slightly.
- Serve: Just before serving, sprinkle the egg rolls with powdered sugar for an elegant finishing touch.
Notes
- Make sure the blueberry filling is completely cool before assembling to prevent the egg roll wrappers from becoming soggy.
- You can substitute fresh blueberries with frozen blueberries; just thaw and drain excess liquid before cooking.
- For a crispier texture, fry in small batches and keep the oil temperature consistent.
- Serve with a side of whipped cream or vanilla ice cream for an indulgent treat.
- Leftover blueberry cream cheese filling can be refrigerated for up to 3 days.
