Blueberry Cream Cheese Egg Rolls
Ingredients:
For the blueberry filling:
2 cups fresh blueberries
1/3 cup sugar
1 tablespoon lemon juice
7 tablespoons water, divided
3 tablespoons cornstarch
For the cream cheese filling:
8 ounces cream cheese, room temperature
1 /3 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla
12 spring roll wrappers
2 cups or more vegetable oil for frying
1/4 cup powdered sugar for dusting
Blueberry Cream Cheese Egg Rolls
Directions:
Blueberry Filling: In a saucepan, blueberries, sugar , cook lemon juice. , and add a little water until the berries burst. Mix the remaining water with cornstarch and add to the pot to thicken. nice.
Cream Cheese Filling: Mix cream cheese, sugar, lemon juice, and vanilla until fluffy.
To assemble: Place cream cheese, then blueberry filling on top of wrapper, moisten edges, fold and roll.
Fry: Heat the oil and fry the tamagoyaki until golden brown. Drain the water and sprinkle with powdered sugar before serving.
Prep time: 30 minutes
Cooking time: 5 minutes
Total time: 35 minutes
Servings: 12