Looking for a delectable dessert that’s both easy to make and utterly indulgent? Look no further than these Blueberry Cream Cheese Egg Rolls. With their crispy exterior and creamy, tangy interior filled with sweet blueberry goodness, these egg rolls are sure to become a favorite in your dessert repertoire. Follow along as we guide you through the steps to create these irresistible treats.

Ingredients:

For The Blueberry Filling:

• 2 cups fresh blueberries
• ⅓ cup sugar
• 1 tablespoon lemon juice
• 7 tablespoons water, divided
• 3 tablespoons cornstarch

For The Cream Cheese Filling:

• ⅓ cup sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extrac
• 8 oz cream cheese, room temperature

Additional Ingredients:

• 12 egg roll wrappers
• 2 cups vegetable oil
• ¼ cup powdered sugar, for dusting

Directions:

1. Preparing the Blueberry Filling:
   • In a small saucepan over medium heat, combine the fresh blueberries, sugar, 3 tablespoons of water, and lemon juice.
   • Allow the mixture to cook until the blueberries burst, which should take around 3-4 minutes.
   • In a separate small bowl, mix the remaining water with cornstarch until smooth. Then, add this mixture to the blueberry mixture and stir until thickened.
   • Once thickened, remove the blueberry filling from the heat and set it aside to cool
2. Creating the Cream Cheese Filling:
3. In a medium-sized bowl, beat the room temperature cream cheese with an electric mixer until it becomes fluffy, which typically takes around 2-3 minutes.
4. Add the sugar, lemon juice, and vanilla extract to the cream cheese, and continue to beat for an additional 2 minutes until everything is well combined.
5. Assembling the Egg Rolls:
   • Take one egg roll wrapper and place a couple of tablespoons of the cream cheese mixture in the center of it.
   • Top the cream cheese mixture with a spoonful of the prepared blueberry filling.
   • Moisten the edges of the wrapper with water, then fold in the sides and roll tightly to seal the egg roll.
6. Frying the Egg Rolls:
   • Heat the vegetable oil in a large skillet or frying pan until it reaches 375°F (190°C).
   • Carefully add the assembled egg rolls, a few at a time, into the hot oil.
   • Fry the egg rolls for a few minutes per side until they turn golden brown and crispy.
   • Once cooked, transfer the egg rolls to a paper towel-lined plate to allow any excess oil to drain.
7. Serving:
   • Just before serving, dust the freshly fried egg rolls with powdered sugar for an added touch of sweetness.

Serving and Storage Tips:

1. Serving:
   • Serve these Blueberry Cream Cheese Egg Rolls warm for the best experience. The contrast between the crispy exterior and the creamy, fruity interior is truly delightful.
   • For an extra indulgent touch, consider serving these egg rolls with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
   • Garnish with fresh blueberries or a sprig of mint for a beautiful presentation.
2. Storage:
   • These egg rolls are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
   • To reheat, place the egg rolls on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy.
   • Avoid storing the egg rolls at room temperature for an extended period, as they may become soggy.
   • While these egg rolls can be frozen, it’s best to freeze them before frying. Place assembled but uncooked egg rolls on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container and store for up to 1 month. To cook from frozen, fry as directed, adding a few extra minutes to the cooking time until they are golden brown and heated through.