Ingredients:
- 1 cup fresh blueberries
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 8 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
- Powdered sugar for dusting (optional)
Directions:
- In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and lemon juice. Mix until smooth and creamy.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Lay an egg roll wrapper on a flat surface with one corner pointing towards you. Spoon about 2 tablespoons of the blueberry cream cheese mixture into the center of the wrapper.
- Brush the edges of the wrapper with the beaten egg. Fold the bottom corner over the filling, then fold in the sides and roll it up tightly.
- Heat oil in a deep fryer or large pot over medium heat. Once hot, carefully add the egg rolls in batches, frying for about 3-4 minutes or until golden brown and crispy.
- Remove the egg rolls from the oil and drain on paper towels. Dust with powdered sugar if desired before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: 250 kcal | Servings: 8 servings
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