Blueberry cream cheese egg rolls #eggrolls #blueberry

FOR BLUEBERRY SAUCE
2 1/2 c. blueberries
Juice of 1/2 lemon
1 tbsp. granulated sugar
For The Cream Cheese Filling
8 oz cream cheese, room temperature
⅓ cup sugar
1 tsp lemon juice
1 tsp vanilla
12 egg roll wrappers
2+ cups vegetable oil
¼ cup powdered sugar, for dusting
For The Blueberry Filling
In a small sauce pan over medium heat, add blueberries, sugar, 3 tablespoons water and lemon juice. Stir and cook until blueberries have burst, approximately 3-4 minutes after coming to a boil.
In a small bowl, mix remaining water and cornstarch until combined then add to blueberry mixture.
Continue stirring until blueberry mixture has thicken. Remove from heat and let cool.
For The Cream Cheese Filling
In a medium bowl, using a hand mixer, beat cream cheese until fluffy, about 2-3 minutes.
Add sugar, vanilla extract and lemon juice. Beat for an additional 2 minutes.
Assembling The Egg Rolls
Add a couple tablespoons of cream cheese mixture, in the center of the egg roll wrapper followed by a heaping spoonful, or two, of the blueberry filling on top of the cream cheese filling.
Using your fingers, dip finger into water and rub water along the edges of the wrapper (this will help seal the egg roll closed).
Tightly fold in sides over the filling and then roll the front edge up over the filling and towards the back.
Heat oil in a large skillet over medium heat, or frying pan to 375 degrees.
Add egg rolls, a few at a time, to pan and cook for a few minutes per side or until golden brown.
Transfer to a paper towel lined plate to cool.
Sprinkle with powdered sugar right before serving.

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