For the Blueberry Filling:
2 cups fresh blueberries
⅓ cup sugar
1 tablespoon lemon juice
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
12 egg roll wrappers
2+ cups vegetable oil for frying
¼ cup powdered sugar for dusting
Blueberry Filling: In a saucepan, cook blueberries, sugar, lemon juice, and part of the water until berries burst. Mix remaining water with cornstarch, add to pan, and thicken. Cool.
Cream Cheese Filling: Beat cream cheese, sugar, lemon juice, and vanilla until fluffy.
Assemble: Place cream cheese then blueberry filling on wrappers, moisten edges, fold, and roll.
Fry: Heat oil and fry egg rolls until golden. Drain and dust with powdered sugar before serving.

By Admin

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