These Blueberry Cream Cheese Egg Rolls are a delightful fusion of crispy egg roll wrappers filled with a creamy, sweet, and tangy blueberry cream cheese filling. They make a perfect dessert or snack that can be served hot and dusted with powdered sugar for an extra touch of sweetness. The combination of blueberries, cream cheese, and crispy golden wrappers makes this recipe an irresistible treat for any occasion. Let’s walk through how to make these delicious blueberry-filled egg rolls!
Ingredients:
- 1 cup blueberries, fresh or frozen: Blueberries add a burst of flavor and juiciness to the filling, offering natural sweetness and a slight tartness.
- 1/4 cup sugar: Sweetens the blueberry filling and helps balance the tartness of the fruit.
- 1 tablespoon lemon juice: Adds a refreshing tang that enhances the flavor of the blueberries.
- 1/2 teaspoon cornstarch: Thickens the blueberry mixture, ensuring the filling isn’t too runny.
- 8 ounces cream cheese, softened: The creamy, rich base that pairs beautifully with the blueberries.
- 1/4 cup powdered sugar: Sweetens the cream cheese filling and creates a smooth texture.
- 1 teaspoon vanilla extract: Adds a hint of warmth and flavor to the cream cheese mixture.
- 12 egg roll wrappers: The crispy exterior that encases the delicious blueberry and cream cheese filling.
- Vegetable oil, for frying: Helps achieve the golden, crispy exterior of the egg rolls.
- Powdered sugar, for dusting (optional): A finishing touch that adds sweetness and visual appeal.
Instructions:
1. Prepare the Blueberry Filling:
- In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries begin to break down and release their juices, about 5 minutes.
- In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Add the slurry to the blueberry mixture and stir until the sauce thickens, about 1-2 minutes.
- Remove from heat and let the blueberry mixture cool to room temperature. Once cooled, set aside.
2. Prepare the Cream Cheese Filling:
- In a medium mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat together with a hand mixer or whisk until smooth and creamy. The cream cheese should be well blended, with no lumps.
- Set the cream cheese mixture aside.
3. Assemble the Egg Rolls:
- Lay out the egg roll wrappers on a clean surface. Working with one wrapper at a time, place about 1 tablespoon of the cream cheese filling in the center of the wrapper, followed by 1 tablespoon of the blueberry mixture on top.
- To wrap the egg rolls, fold the bottom corner of the wrapper over the filling, then fold in the sides and roll tightly, sealing the edges with a little bit of water to prevent them from opening during frying. Repeat this process with the remaining wrappers and filling.
4. Heat the Oil:
- In a deep skillet or frying pan, heat about 1-2 inches of vegetable oil over medium heat until it reaches 350°F (175°C). You can test if the oil is ready by dipping a small piece of egg roll wrapper into the oil – if it sizzles immediately, the oil is hot enough.
5. Fry the Egg Rolls:
- Fry the egg rolls in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes on each side or until the egg rolls are golden brown and crispy. Use tongs to turn them for even cooking.
- Once fried, transfer the egg rolls to a paper towel-lined plate to drain any excess oil.
6. Serve:
- If desired, dust the egg rolls with powdered sugar for a touch of sweetness. Serve them warm, and enjoy the crispy, creamy, and fruity goodness!
Tips for Perfect Blueberry Cream Cheese Egg Rolls:
- Sealing the Wrappers: Make sure to seal the edges of the egg roll wrappers tightly with water to prevent the filling from leaking out during frying.
- Adjusting the Sweetness: If you prefer a sweeter filling, feel free to add a little extra sugar to either the blueberry mixture or the cream cheese filling.
- Frying Temperature: Keep an eye on the oil temperature. If the oil is too hot, the egg rolls will brown too quickly on the outside without fully cooking through.
- Baking Option: If you want to skip frying, you can bake the egg rolls. Preheat the oven to 400°F (200°C), brush the egg rolls with a little oil, and bake them on a parchment-lined baking sheet for 15-18 minutes, flipping halfway through.
Serving Suggestions:
- Vanilla Ice Cream: Pair the warm egg rolls with a scoop of vanilla ice cream for an indulgent dessert.
- Berry Sauce: Serve the egg rolls with a drizzle of extra blueberry sauce or a mixed berry compote for added flavor.
- Whipped Cream: A dollop of whipped cream adds a light, fluffy element that complements the richness of the cream cheese filling.
Storing and Reheating:
- Refrigeration: Store any leftover egg rolls in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, place the egg rolls in an oven preheated to 350°F (175°C) for 10-12 minutes or until warmed through. This will help maintain their crispy texture.
- Freezing: You can freeze the assembled, uncooked egg rolls for up to 2 months. When ready to cook, fry or bake them directly from frozen, adding a few extra minutes to the cooking time.
These Blueberry Cream Cheese Egg Rolls are a delightful twist on traditional egg rolls, offering a crispy exterior and a creamy, fruity filling. They’re easy to make, and the combination of sweet blueberries and tangy cream cheese makes for a crowd-pleasing dessert or snack. Whether you’re serving them at a gathering or enjoying them as a sweet treat at home, these egg rolls are sure to be a hit!
