Blueberry Cream Cheese Egg Rolls (Printable Version)
Cheesy filling and blueberries rolled up in crisp wrappers. Tastes like dessert and works for any moment you want something sweet.
# What You'll Need:
→ For the Filling
01 -
1 cup blueberries, fresh or frozen
02 -
1/4 cup sugar (granulated)
03 -
8 oz cream cheese, softened
04 -
1 tsp vanilla (your favorite kind will work)
→ For Assembly
05 -
Vegetable oil (you'll need enough to fry)
06 -
1 big egg, lightly beaten (for sealing)
07 -
8-10 egg roll wrappers
→ For Serving
08 -
Optional: honey, maple syrup, or whipped cream
09 -
Powdered sugar, for sprinkling
# Steps to Follow:
01 -
Sprinkle powdered sugar while the egg rolls are still hot. Feel free to add honey, syrup, or a scoop of whipped cream on the side if that sounds good.
02 -
Let your egg rolls sizzle in the oil for about 2-3 minutes on each side. Take them out when they've got a nice golden color and put them on paper towels to soak up any extra oil.
03 -
Fill a deep pan with 2 inches of vegetable oil. Pop in your thermometer and wait until it gets to 350°F. Don't let it get too hot or too cold.
04 -
Lay an egg roll wrapper like a diamond in front of you. Spoon 2-3 tablespoons of the filling right in the center. Fold the bottom up over the mix, tuck the sides in, then roll it all the way to the top. Use some of the beaten egg to close it up tight.
05 -
Mix up your cream cheese, sugar, and vanilla until smooth. Then, gently tip in the blueberries and stir softly so they don’t burst.
# Additional Notes:
01 -
You can bake them for 15-20 minutes at 400°F if you want less oil
02 -
Toss them in your air fryer at 375°F for 8-10 minutes and they’ll crisp up nicely
03 -
Roll them up and stash them in the fridge up to a day early