Blueberry Cream Cheese Egg Rolls 

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Introduction:
Blueberry Cream Cheese Egg Rolls are a delightful fusion of crispy egg roll wrappers and a luscious blueberry and cream cheese filling. These sweet treats are perfect for dessert or a special snack, combining the tartness of blueberries with the creamy richness of cream cheese, all encased in a crunchy, golden shell. Simple to prepare and incredibly satisfying, these egg rolls are sure to impress your family and friends.

Ingredients:

For the Egg Rolls:

  • 1 cup fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 12 egg roll wrappers
  • Vegetable oil, for frying

Optional Additions:

  • 1 teaspoon lemon zest for added flavor in the filling
  • A pinch of cinnamon or nutmeg for a warm spice note
  • Powdered sugar, for dusting the finished egg rolls

Instructions:

1. Prepare the Blueberry Filling:

  • In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture starts to bubble.
  • Stir in the cornstarch mixture and continue to cook for another 1-2 minutes, until the sauce thickens. Remove from heat and let cool completely.

2. Prepare the Cream Cheese Filling:

  • In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. If using, add the lemon zest and mix until well combined.

3. Assemble the Egg Rolls:

  • Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Place about 1 tablespoon of the cream cheese mixture and 1 tablespoon of the blueberry mixture in the center of the wrapper.
  • Fold the bottom corner up over the filling, then fold in the sides, and roll tightly but gently to encase the filling. Use a bit of water to seal the top corner. Repeat with remaining wrappers and filling.

4. Fry the Egg Rolls:

  • In a large, deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
  • Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

5. Serve:

  • Serve the egg rolls warm, dusted with powdered sugar if desired. Enjoy your delicious Blueberry Cream Cheese Egg Rolls!

Tips for Success:

  • Ensure the blueberry mixture is completely cooled before assembling the egg rolls to prevent the wrappers from becoming soggy.
  • Seal the egg rolls tightly to prevent the filling from leaking out during frying.
  • Fry the egg rolls in small batches to maintain the oil temperature and achieve even cooking.
  • For a lighter version, you can bake the egg rolls at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden and crispy.

Nutritional Estimate:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Calories: Approximately 150-200 per egg roll
  • Total Fat: Approximately 8-10g
  • Saturated Fat: Approximately 4-5g
  • Cholesterol: Approximately 20-30mg
  • Sodium: Approximately 150-200mg
  • Total Carbohydrates: Approximately 20-25g
  • Dietary Fiber: Approximately 1-2g
  • Sugars: Approximately 10-15g
  • Protein: Approximately 2-3g

Recommendation:
Serve Blueberry Cream Cheese Egg Rolls as a delightful dessert or special snack. They pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, drizzle with a simple glaze made of powdered sugar and lemon juice. Perfect for parties, brunches, or whenever you want to enjoy a sweet treat with a crispy twist!

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