Description
These blueberry cream cheese egg rolls are a sweet and savory delight, perfect for a unique dessert or appetizer.
Ingredients
Scale
- 6 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh blueberries
- 12 egg roll wrappers
- Oil for frying
- Powdered sugar for dusting
Instructions
- In a small bowl, mix together the softened cream cheese, sugar, and vanilla extract until smooth.
- Gently fold in the fresh blueberries.
- Lay an egg roll wrapper on a clean surface with a corner facing you. Place about 1 tablespoon of the cream cheese mixture in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides. Roll tightly upwards, and moisten the top corner with water to seal. Repeat with remaining wrappers.
- Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
- Fry the egg rolls in batches for 2-3 minutes, turning once, until golden brown and crispy.
- Drain on paper towels and dust with powdered sugar before serving.
Notes
Keep the egg rolls warm in a 200°F oven while frying the remaining batches. Serve with a side of whipped cream or ice cream if desired.
Nutrition
- Calories: 180 kcal
- Sugar: 8 g
- Fat: 9 g
- Carbohydrates: 22 g
- Protein: 4 g