Blueberry Cream Cheese Egg Rolls

Blueberry Filling:

1. In a small saucepan over medium heat, add the blueberries, sugar, 3 tablespoons of water, and lemon juice. Stir and cook until the blueberries burst, usually about 3-4 minutes after boiling.
2. In a small bowl, mix the remaining water and cornstarch until well combined. Add this mixture to the blueberry mixture.
3. Continue stirring until the blueberry mixture thickens. Remove from heat and let it cool.

Cream Cheese Filling:

1. In a medium bowl, using an electric mixer, beat the cream cheese until fluffy, which takes about 2-3 minutes.
2. Add the sugar, vanilla extract, and lemon juice. Beat for an additional 2 minutes.

Assembling The Egg Rolls:

1. Place a couple of tablespoons of the cream cheese mixture in the center of an egg roll wrapper. Top it with a heaping spoonful of the blueberry filling.
2. Moisten your fingers with water and rub the water along the edges of the wrapper. This helps seal the egg roll closed.
3. Fold in the sides tightly over the filling, then roll the front edge up and towards the back.
4. Heat the vegetable oil in a large skillet or frying pan over medium heat until it reaches 375 degrees.
5. Add a few egg rolls to the pan at a time and cook for a few minutes per side or until golden brown.
6. Transfer the cooked egg rolls to a paper towel-lined plate to cool.
7. Just before serving, sprinkle the egg rolls with powdered sugar.

There you have it – a fun and easy Blueberry Cream Cheese Egg Roll recipe that will satisfy your sweet tooth. Don’t forget to share your creations with us. We’d love to see how you put your own twist on these delicious treats!

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