Blueberry Cream Cheese Rolls (Print Version)
# Ingredients:
→ For the Filling
01 -
8 ounces cream cheese, softened to room temperature
02 -
1/4 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1 cup fresh or frozen blueberries
→ For Assembly
05 -
8-10 egg roll wrappers
06 -
1 large egg, beaten (for sealing the wrappers)
07 -
Vegetable oil for frying
→ For Serving
08 -
Powdered sugar for dusting
09 -
Honey, maple syrup, or whipped cream (optional)
# Instructions:
01 -
Beat together your softened cream cheese, sugar, and vanilla until it's smooth and creamy. Gently fold in the blueberries, being careful not to crush them.
02 -
Place an egg roll wrapper like a diamond on your work surface. Put 2-3 tablespoons of filling in the center, fold the bottom corner over the filling, then fold in the sides. Roll it up toward the top corner, sealing the edges with beaten egg.
03 -
Heat about 2 inches of vegetable oil in a deep skillet until it reaches 350°F. Keep an eye on the temperature with a thermometer.
04 -
Carefully place 2-3 egg rolls in the hot oil at a time. Cook for 2-3 minutes per side until they're golden brown and crispy. Transfer to paper towels to drain.
05 -
While they're still warm, dust your egg rolls with powdered sugar. Serve them up with honey, maple syrup, or whipped cream if you like.
# Notes:
01 -
Can be baked at 400°F for 15-20 minutes for a lighter version
02 -
Works great in an air fryer at 375°F for 8-10 minutes
03 -
Can be assembled up to 24 hours ahead and kept in the fridge