Blueberry Cream Cheese Egg Rolls


For the blueberry filling:

2 cups of fresh Blueberries

1⁄3 cup of sugar

1 tablespoon of lemon juice

7 tablespoons of water, divided

3 tablespoons of cornstarch

For the cream cheese filling:

8 oz. cream cheese, room temp

1⁄3 cup of sugar

1 teaspoon of lemon juice

1 teaspoon of vanilla

12 Pack Egg Rolls

2+ cups of vegetable oil for frying

1⁄4 cup powdered sugar for dusting


Blueberry Filling: In a pan, cook the blueberries, sugar, lemon juice and a portion of water until the fruit burst. Mix remaining water with cornstarch, add to skillet and thicken. This is cool.

Cream Cheese Filling:. Beat the cream cheese, sugar, lemon juice and vanilla until crumbly

Assemble: Place cream cheese then blueberry filling on wraps, moisten the edges, fold and roll.


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