Blueberry Cream Cheese Egg Rolls

• 분량: 12 servings
• 활동 시간: 20 minutes
• 총 시간: 30 minutes

재료

2 cups fresh blueberries.

⅓ cup sugar.

1 tablespoon lemon juice.

7 tablespoons water (divided).

3 tablespoons cornstarch.

8 oz cream cheese, room temperature.

⅓ cup sugar.

1 teaspoon lemon juice.

1 teaspoon vanilla extract.

12 egg roll wrappers.

2+ cups vegetable oil (for frying).

¼ cup powdered sugar (for dusting).

방향

Make Blueberry Filling

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

Thicken Filling

Mix the cornstarch with the remaining 3 tablespoons of water, then stir it into the blueberry mixture. Continue cooking until the filling thickens. Remove from heat and allow it to cool completely.

Prepare Cream Cheese Filling

Beat together softened cream cheese, sugar, lemon juice, and vanilla extract in a bowl until smooth and creamy.

Assemble Egg Rolls

Place an egg roll wrapper on a flat surface in a diamond shape. Spoon about 1 tablespoon of cream cheese filling into the center, followed by 1 tablespoon of blueberry filling. Fold the bottom corner over the filling, fold in the sides, and roll tightly, sealing the edges with water.

Fry Egg Rolls

Heat vegetable oil in a deep frying pan to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.

Dust And Serve

Dust the fried egg rolls with powdered sugar before serving. Enjoy warm.

영양 정보

• 칼로리: 275