Sweet Blueberry Cheesecake Egg Rolls (Print Version)
# Ingredients:
→ Filling
01 -
1 block (8 oz) cream cheese, softened
02 -
1/2 cup sweetened condensed milk
03 -
1 cup powdered sugar
04 -
15 egg roll wrappers
→ Blueberry Jam
05 -
1 cup blueberries, fresh or thawed frozen
06 -
1/3 cup granulated sugar
07 -
Juice of half a lemon
08 -
1/4 teaspoon vanilla
09 -
1 tablespoon cornstarch
10 -
1 1/2 tablespoons water
# Instructions:
01 -
Simmer blueberries, sugar, lemon juice, and vanilla in a pot until sugar dissolves and berries start bursting. Mix cornstarch and water, add to pot and cook until thickened. Let cool.
02 -
Beat cream cheese, sweetened condensed milk, and powdered sugar until smooth.
03 -
Place wrapper diamond-style, add 1 1/2 tablespoons cream cheese filling and blueberry jam in horizontal line. Fold bottom corner up, wrap in sides, then continue rolling. Seal final corner with beaten egg.
04 -
Deep fry in 2 inches of hot oil in batches until brown and bubbly. Drain on paper towels.
05 -
Sprinkle with powdered sugar and serve.
# Notes:
01 -
A creative dessert version of egg rolls filled with cheesecake mixture and homemade blueberry jam. Can be fried or baked at 400°F.
02 -
Can substitute different cream cheese flavors or fruit jams. Thaw egg roll wrappers overnight before using.