These delightful egg rolls combine the tangy sweetness of blueberries with the creamy richness of cream cheese, making for a truly indulgent treat. The crispy exterior contrasts perfectly with the soft and flavorful filling, creating a delicious dessert that’s sure to impress.
Ingredients:
Blueberry Filling:
| Ingredient | Quantity |
|---|---|
| Fresh blueberries | 2 cups |
| Sugar | ⅓ cup |
| Lemon juice | 1 tablespoon |
| Water | 7 tablespoons |
| Cornstarch | 3 tablespoons |
Cream Cheese Filling
| Ingredient | Quantity |
|---|---|
| Cream cheese | 8 oz |
| Sugar | ⅓ cup |
| Lemon juice | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
Egg Rolls:
| Ingredient | Quantity |
|---|---|
| Egg roll wrappers | 12 |
| Vegetable oil | 2+ cups |
| Powdered sugar | ¼ cup |
Instructions:
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Prepare the Blueberry Filling:
- Combine blueberries, sugar, lemon juice, and 5 tablespoons of water in a saucepan.
- Cook over medium heat until blueberries burst.
- Mix cornstarch with remaining 2 tablespoons of water and add to the sauce.
- Cook until thickened. Let cool completely.
-
Prepare the Cream Cheese Filling:
- Beat cream cheese until smooth and fluffy.
- Add sugar, lemon juice, and vanilla extract. Beat until combined.
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