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Blueberry Cream Cheese Egg Rolls

These Blueberry Cream Cheese Egg Rolls are a delightful combination of crispy, creamy, and fruity goodness, perfect for brunch or a sweet snack.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Filling
  • 8 oz cream cheese, softened Don’t skimp on the creaminess!
  • 1 cup fresh blueberries Frozen will just make you sad
  • ⅓ cup sugar A little sweetness goes a long way
  • 1 tsp vanilla extract The magic flavor maker
Wrap and Fry
  • 1 package egg roll wrappers Store-bought is recommended
  • Vegetable oil for frying For that crunchy texture

Method
 

Preparation
  1. In a large mixing bowl, combine your softened cream cheese, sugar, and vanilla extract. Mix until smooth and creamy.
  2. Gently fold in the blueberries, being careful not to crush them too much.
Wrapping
  1. Lay one egg roll wrapper on a flat surface, with one corner pointing toward you.
  2. Spoon about 2 tablespoons of the cream cheese mixture onto the wrapper. Seal the top corner with a little water.
  3. Fold the corner over the filling, then fold in the sides and roll tightly.
Frying
  1. In a large saucepan, heat the vegetable oil over medium heat.
  2. Carefully add a few egg rolls at a time, frying until golden brown and crispy—about 3-4 minutes on each side.
  3. Remove the fried egg rolls and place them on paper towels to drain any excess oil.
  4. Dust with powdered sugar and serve warm with a side of blueberry sauce or whipped cream.

Notes

Don’t overfill the egg rolls and keep the filling cool for easier wrapping. Experiment with flavors by mixing in lemon zest or cinnamon.