Equipment
Method
- In a medium saucepan, combine blueberries, ¼ cup sugar, 1 tablespoon lemon juice, and 4 tablespoons water over medium heat, stirring until the blueberries burst and release their juices (about 5-7 minutes).
- In a small bowl, mix the remaining 3 tablespoons of water with cornstarch until smooth, then add to the saucepan and stir until the filling thickens; remove from heat and let it cool.
- In a mixing bowl, combine softened cream cheese, remaining ½ cup sugar, 1 teaspoon lemon juice, and vanilla extract; mix until smooth and fluffy.
- Lay an egg roll wrapper with a corner pointing towards you, add 1 tablespoon of cream cheese filling and 1 tablespoon of cooled blueberry filling in the center, then roll and seal tightly.
- Heat oil in a deep pot until it reaches 350°F (175°C), then carefully fry 3-4 egg rolls at a time until golden brown (about 2-3 minutes per side); drain on paper towels.
- Dust the fried egg rolls with powdered sugar and serve warm.
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 9gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 4mg
Notes
This recipe is loved for its ease and irresistible flavor. A dessert that will showcase your pastry talents!
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