Blueberry Egg Rolls (Print Version)
# Ingredients:
→ Blueberry Mixture
01 -
7 tablespoons water, used in two parts
02 -
⅓ cup granulated sugar
03 -
2 cups ripe blueberries, fresh
04 -
3 tablespoons cornstarch
05 -
1 tablespoon fresh lemon juice
→ Cheesecake Filling
06 -
⅓ cup white sugar
07 -
1 teaspoon vanilla essence
08 -
1 teaspoon juice from a lemon
09 -
8 ounces softened cream cheese
→ Putting It Together
10 -
¼ cup powdered sugar for sprinkling
11 -
12 sheets of egg roll wrappers
12 -
2 cups frying oil (vegetable)
# Instructions:
01 -
In a pot over medium heat, cook blueberries, sugar, lemon juice, and 4 tablespoons of water until the fruit softens and pops. Combine the rest of the water with the cornstarch, mix it into the pot, and stir until it thickens. Let it cool fully before using.
02 -
Blend together cream cheese, sugar, lemon juice, and vanilla until creamy and smooth.
03 -
Add a spoon of each filling in the center of a wrapper. Roll securely and pinch edges using water to seal.
04 -
In a deep pan, heat the oil to 350°F and fry rolls on each side for about 2-3 minutes until golden brown. Drain on paper towels afterward.
05 -
Sprinkle with powdered sugar and serve immediately while still warm.
# Notes:
01 -
Wait for blueberry mix to cool completely before rolling.
02 -
Maintain oil temperature around 350°F for even frying.