Blueberry Cream Cheese Egg Rolls are a unique and tantalizing fusion of Eastern and Western cuisines, blending the crispiness of egg rolls with the creamy, fruity sweetness of a blueberry cream cheese filling. This delightful dessert or snack offers a wonderful contrast of textures and flavors, perfect for those who love innovative and indulgent treats.
Ingredients
For The Blueberry Filling:
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- ⅓ cup sugar
- 7 tablespoons water, divided
- 3 tablespoons cornstarch
For The Cream Cheese Filling:
- 8 oz cream cheese, room temperature
- ⅓ cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 12 egg roll wrappers
- 2+ cups vegetable oil, for frying
- ¼ cup powdered sugar, for dusting
Preparation
For The Blueberry Filling:
- Step 1: In a small saucepan over medium heat, combine the blueberries, sugar, 3 tablespoons of water, and lemon juice. Stir and cook until the blueberries burst, about 3-4 minutes after reaching a boil.
- Step 2: In a separate bowl, mix the remaining 4 tablespoons of water with the cornstarch until smooth, then stir this mixture into the blueberry sauce.
- Step 3: Continue stirring until the blueberry mixture thickens. Remove from heat and let it cool.
For The Cream Cheese Filling:
- Step 1: In a medium bowl, use an electric mixer to beat the cream cheese until fluffy, approximately 2-3 minutes.
- Step 2: Add sugar, vanilla extract, and lemon juice to the cream cheese and beat for an additional 2 minutes until well combined.
Assembling The Egg Rolls:
- Step 1: Lay an egg roll wrapper flat and place a couple of tablespoons of the cream cheese mixture in the center, followed by a heaping spoonful of the blueberry filling on top.
- Step 2: Fold in the sides of the wrapper tightly over the fillings, then roll from the front edge up over the filling, tucking it towards the back to seal.
- Step 3: Heat the vegetable oil in a large skillet or frying pan to 375 degrees Fahrenheit.
- Step 4: Fry the egg rolls in batches, a few at a time, until each side turns golden brown, about a few minutes per side.
- Step 5: Transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil.
- Step 6: Dust with powdered sugar before serving.
Cooking Note:
Ensure the oil is hot enough before frying to avoid soggy egg rolls, and don't overcrowd the pan to keep the oil temperature consistent.
Serving Suggestions:
These egg rolls are best served warm, with a light dusting of powdered sugar on top. They can be accompanied by vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Tips:
- Ensure the blueberry and cream cheese fillings are cool before assembling to prevent tearing the wrappers.
- Keep the wrappers covered with a damp cloth while working to prevent them from drying out.
- Seal the edges of the egg rolls with a bit of water or egg wash to ensure they don’t open while frying.
Prep Time:
- 30 minutes
Cooking Time:
- 10 minutes
Total Time:
- 40 minutes
Nutritional Information:
- Calories: Approximately 200-250 per egg roll, varying with the size and fillings.
- Protein: Around 3-4 grams per egg roll, mostly from the cream cheese.
- Sodium: Approximately 200-250 mg per egg roll, depending on the wrappers and fillings used.
Blueberry Cream Cheese Egg Rolls are a delightful twist on the traditional egg roll, offering a sweet and tangy flavor wrapped in a crispy shell. This dish is a testament to the versatility of egg rolls, proving they can be just as delicious in a dessert form. Perfect for an innovative snack or a dessert that will impress, these egg rolls are a must-try for those who enjoy the combination of fruit, cheese, and crispy textures.
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