Dessertsbiggerbolderbaking5.0
Blueberry Cheesecake Egg Rolls Recipe
These easy Blueberry Cheesecake Egg Rolls perfectly meld satisfying crunch with a luscious filling and fruit savor into a delightful dessert.
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pan
- baking sheet
- stove
📝 Preparation Steps
1
In a medium bowl, whisk together the cream cheese and sugar until smooth and fluffy.
2
Add the sour cream, vanilla bean paste and lemon zest and whisk until combined.
(8 oz/225 g) cream cheese, (softened)1 cupvanilla bean paste1 teaspoon(5 oz/142 g) blueberries (fresh or still frozen)1 cup
3
Place a small bowl of water and the 12 egg roll wrappers on a clean work surface.
(8 oz/225 g) cream cheese, (softened)1 cup(5 oz/142 g) blueberries (fresh or still frozen)1 cupegg roll wrappers12
4
Place the wrapper in front of you making a diamond shape. Add 2 tablespoons of filling near the point closest to you. Top that with blueberries.
5
Working with one wrapper at a time, dip a finger in the water and moisten edges of the wrapper.
6
Fold the corners of the triangle into the center and roll up, using a few more drops of water to seal if need be. Place on a plate, seam side down while you roll up the remaining egg rolls.
7
Fill oil to a depth of 1-inch in a wide pan and place over medium heat. Place a wire rack in a baking sheet next to the stove.
8
Once the oil is hot, fry one or two of the egg rolls at a time, about ⏱️ 2 minutes per side, until golden. Transfer to a wire rack to drain and cool slightly.
9
Serve warm with a dusting of powdered sugar. These are best eaten just after they are made.
(8 oz/225 g) cream cheese, (softened)1 cup(5 oz/142 g) blueberries (fresh or still frozen)1 cupPowdered sugar (, for dusting)
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