Blueberry Cheesecake Egg Rolls (Print version)
Crispy egg roll wrappers filled with creamy cheesecake and blueberries, ready in under 30 minutes. Fried or air-fried.
# Ingredients:
Filling
01 -
8 oz (225 g) cream cheese, softened
02 -
1/2 cup (100 g) granulated sugar
03 -
1 teaspoon fresh lemon juice
04 -
1 1/2 cups (220 g) fresh blueberries
Wrappers & cooking
05 -
12 egg roll wrappers
06 -
Water, for sealing edges
07 -
Vegetable or canola oil, for frying (or cooking spray for air fryer)
Finishing
08 -
Powdered sugar, for dusting
# Instructions:
01 -
Beat the cream cheese, granulated sugar, and lemon juice in a medium bowl with a hand mixer until smooth and creamy. Gently fold in the blueberries with a spatula.
02 -
Lay one egg roll wrapper on a clean work surface with a corner pointing toward you. Place about 2 tablespoons of filling near the bottom corner. Fold the bottom corner up over the filling, then fold in the left and right sides tightly toward the center. Roll toward the top corner and seal the edge with a dab of water. Repeat with remaining wrappers and filling.
03 -
To deep-fry, heat 1 inch of oil to 375°F in a deep skillet. Fry 3 to 4 egg rolls at a time for 2 to 3 minutes, turning once, until deeply golden. To air-fry, spray the rolls with oil and cook at 400°F for 4 to 5 minutes, flipping halfway through. To bake, arrange on a greased baking sheet, brush with oil, and bake at 425°F for 10 to 12 minutes, turning once.
04 -
Transfer the cooked egg rolls to a paper towel-lined plate. Let them cool for 2 minutes, then dust generously with powdered sugar. Serve warm.
# Good to know:
01 -
Best served warm within 10 minutes of cooking.
02 -
Do not overfill the wrappers or they may burst during cooking.