Blueberry Cream Cheese Egg Rolls
If you’re in the mood for a delicious treat that’s easy to make, look no further than Blueberry Cream Cheese Egg Rolls. These delightful bites are not only simple to prepare but also burst with flavor. Perfect for dessert lovers and busy days, they combine the sweet tanginess of blueberries with the creamy richness of cream cheese, all wrapped in a crispy shell. Everyone will love these unique treats!
Recipe Information
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 180
Protein: 3 grams
Carbohydrates: 22 grams
Fat: 9 grams
Fiber: 1 gram
Sugar: 6 grams
Sodium: 100 mg
Why Make Blueberry Cream Cheese Egg Rolls
Blueberry Cream Cheese Egg Rolls are not only a crowd-pleaser but also packed with flavors that everyone adores. They incorporate antioxidant-rich blueberries, which are a great addition to a balanced diet. The versatility of this recipe allows you to customize it according to your taste, making it a delightful option for dessert or even a sweet snack.
How to Make Blueberry Cream Cheese Egg Rolls Step by Step
Ingredients
Blueberries, Sugar, Lemon juice, Water, Cornstarch, Cream cheese, Vanilla extract, Egg roll wrappers, Oil for frying, Powdered sugar
Directions
Cook blueberries with sugar, lemon juice, and water until soft; add cornstarch slurry to thicken and cool. Beat cream cheese, sugar, lemon juice, and vanilla until creamy. Spoon cream cheese and blueberry filling onto wrappers, fold, and seal edges. Fry in hot oil until golden brown, then dust with powdered sugar.
How to Serve Blueberry Cream Cheese Egg Rolls
Blueberry Cream Cheese Egg Rolls can be a delightful standalone treat, but pairing them with a scoop of vanilla ice cream elevates the experience! You might also enjoy them alongside a fresh fruit salad for a refreshing touch. For an added twist, serve with a drizzle of chocolate sauce or a berry compote.
How to Store Blueberry Cream Cheese Egg Rolls
If you have any leftovers, you can store Blueberry Cream Cheese Egg Rolls in the fridge for up to three days. To reheat, simply pop them in the oven at 350°F (175°C) for a few minutes until heated through. You can freeze them before frying; just be sure to thaw them completely before cooking for the best results.
Expert Tips for Cooking Blueberry Cream Cheese Egg Rolls
- For a crispier texture, make sure the oil is hot enough before adding the egg rolls.
- Experiment with different berries for a unique twist; raspberries or strawberries work wonderfully!
- Don’t overfill the egg rolls; a tablespoon of filling is usually just perfect to avoid leakage.
- Serve with a dusting of powdered sugar for that finishing touch of sweetness.
- Adjust the sweetness of the cream cheese filling according to your preference with more or less sugar.
Delicious Variations of Blueberry Cream Cheese Egg Rolls
If you want to mix things up, try adding a dash of cinnamon to the blueberry filling for a warm, spiced flavor. You can also make a savory version by substituting the blueberries with sautéed vegetables and cheese for a unique appetizer. Another idea is to incorporate citrus zest into the cream cheese mixture to brighten up the flavors even more!
Blueberry Cream Cheese Egg Rolls are a delightful treat you must try! Their blend of flavors and simplicity will have you coming back for more. Whether for a family gathering or an afternoon snack, these egg rolls are sure to satisfy your craving for something sweet and delicious.
Blueberry Cream Cheese Egg Rolls
These delightful Blueberry Cream Cheese Egg Rolls are simple to prepare, bursting with flavor, and make for perfect desserts or snacks. Crispy on the outside and creamy on the inside, they’re a crowd-pleaser for any occasion.
Filling
- 2 cups Blueberries (Fresh or frozen)
- 1/2 cup Sugar (Adjust according to taste)
- 1 tablespoon Lemon juice (Freshly squeezed for better flavor)
- 1/4 cup Water
- 1 tablespoon Cornstarch (Mixed with a bit of water to make slurry)
- 8 oz Cream cheese (Softened at room temperature)
- 1 teaspoon Vanilla extract (For enhanced flavor)
Egg Roll Assembly
- 12 pieces Egg roll wrappers
- 1 cup Oil for frying (Vegetable or canola oil recommended)
- 1 cup Powdered sugar (For dusting before serving)
Cooking the Filling
- In a saucepan, cook the blueberries with sugar, lemon juice, and water until soft.
- Add the cornstarch slurry to thicken the mixture, then cool.
Preparing the Cream Cheese Mixture
- In a bowl, beat the cream cheese, remaining sugar, lemon juice, and vanilla until creamy.
Assembling the Egg Rolls
- Spoon the cream cheese and blueberry filling onto the center of each egg roll wrapper.
- Fold and seal the edges securely.
Frying
- Heat oil in a frying pan until hot, then fry the egg rolls until golden brown.
- Remove from oil and dust with powdered sugar before serving.
Serve with a scoop of vanilla ice cream or a fresh fruit salad. For a twist, drizzle with chocolate sauce or berry compote. Store leftovers in the fridge for up to three days or freeze before frying for best results.
