Tasty blueberry and cream cheese egg rolls, perfect for a special treat.

Prepare the Blueberry Filling:

In a saucepan, combine blueberries, sugar, lemon juice, and 4 tablespoons of water. Cook over medium heat until the blueberries burst and release their juices.

In a small bowl, mix the remaining 3 tablespoons of water with cornstarch until smooth. Add this mixture to the blueberry sauce and cook until thickened. Remove from heat and let cool.

Prepare the Cream Cheese Filling:

In a mixing bowl, beat cream cheese, sugar, lemon juice, and vanilla extract until light and fluffy.

Assemble the Egg Rolls:

Lay out an egg roll wrapper on a clean surface. Spread a layer of the cream cheese mixture in the center, then top with a spoonful of blueberry filling.

Moisten the edges of the wrapper with water, fold the sides over the filling, and roll up tightly. Repeat with remaining wrappers and fillings.

Fry the Egg Rolls:

In a deep skillet or fryer, heat the vegetable oil to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side.

Drain on paper towels and dust with powdered sugar before serving.

Serve:

Enjoy your elegant blueberry cream cheese egg rolls warm!

Nutrition (Approximate per egg roll)

Calories: 180 kcal

Carbohydrates: 23g

Protein: 3g

Fat: 9g

Fiber: 1g

Sugar: 12g

Sodium: 150mg