Ingredients
For the Filling:
8 oz cream cheese, softened
½ cup powdered sugar
1 cup fresh or frozen blueberries (thawed and drained if frozen)
1 teaspoon vanilla extract
For the Egg Rolls:
10 egg roll wrappers
Oil for frying (canola or vegetable oil)
For Dusting:
Additional powdered sugar (optional)
Instructions
Prepare the Filling:
In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
Gently fold in the blueberries and vanilla extract until well combined.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface, with one corner facing you.
Place about 1-2 tablespoons of the blueberry cream cheese filling in the center of the wrapper.
Moisten the edges of the wrapper with a little water. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the edges well to prevent leakage. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:
In a deep pan or skillet, heat about 2 inches of oil over medium-high heat until hot (around 350°F or 175°C).
Carefully add a few egg rolls at a time, frying until golden brown and crispy, about 2-3 minutes per side.
Remove and drain on paper towels.
Serve:
Dust with additional powdered sugar if desired. Serve warm with a dipping sauce like chocolate or a berry sauce.
