Blueberry Cream Cheese Egg Rolls
Quick and easy Blueberry Cream Cheese Egg Rolls filled with a delicious cream cheese and blueberry mixture, perfect for busy days.
Ingredients
Main Ingredients
- 1 package egg roll wrappers
- 8 oz cream cheese, softened
- 1 cup fresh blueberries (or frozen)
- 1/4 cup powdered sugar for sweetness
- 1 teaspoon vanilla extract
- Vegetable oil for frying or baking if desired
- Optional sprinkling powdered sugar for dusting for presentation
Instructions
Make the Filling
- In a medium bowl, combine cream cheese with powdered sugar and vanilla extract. Blend until smooth, then fold in blueberries.
Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface. Spoon 2-3 tablespoons of the blueberry mixture in the center. Moisten edges with water and fold bottom corner over filling, tuck in sides, and roll tightly.
- Repeat until all filling is used.
Cook Them Up
- Heat vegetable oil in a deep saucepan over medium heat. Fry egg rolls for 2-3 minutes until golden brown or bake in a preheated oven at 425°F (220°C) for 15-20 minutes.
Dust and Serve
- Transfer cooked egg rolls to a paper towel-lined plate to drain excess oil. Dust with powdered sugar and serve warm.
Notes
Keep the oil temperature consistent while frying for best results. Can be assembled in advance and stored in the fridge up to a day before frying. Feel free to experiment with other fruits too.