Powdered sugar: 1/2 cup (60g), plus extra for dusting
Vanilla extract: 1 teaspoon
Fresh blueberries: 1 cup (150g), you can also use frozen blueberries, thawed and drained
For Assembly:
Egg roll wrappers: 10-12
Egg: 1, beaten (for sealing the wrappers)
Vegetable oil: For frying
Instructions
Prepare the Filling:
In a medium bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined.
Gently fold in the blueberries, being careful not to crush them.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean, flat surface, with one of the corners pointing towards you (like a diamond shape).
Place about 2 tablespoons of the cream cheese mixture near the corner closest to you. Spread the mixture in a line across the wrapper, leaving a small border on each side.
Fold the corner closest to you over the filling, then fold in the sides and roll tightly, sealing the final edge with a bit of the beaten egg to keep the egg roll closed.
Fry the Egg Rolls:
Heat about 2 inches of vegetable oil in a deep frying pan or pot to 350°F (175°C).
Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 2-3 minutes. Do not overcrowd the pan to ensure even cooking.
Use a slotted spoon to remove the egg rolls from the oil and drain them on paper towels to remove excess oil.
Serve:
Allow the egg rolls to cool for a few minutes before serving. Dust with powdered sugar just before serving for an extra touch of sweetness.
Serving Suggestions:
These egg rolls can be served as is or with a side of whipped cream or vanilla ice cream for dipping. A blueberry compote or a simple berry sauce can also complement their creamy, fruity flavor.
