Blueberry Cheesecake Egg Rolls Recipe
Shaziya
These Blueberry Cheesecake Egg Rolls are a delightful twist on two beloved desserts, combining creamy cheesecake filling with juicy blueberries in a crispy, golden shell. With just 20 minutes of prep and 20 minutes of cooking, you can whip up this impressive treat effortlessly, perfect for satisfying sweet cravings or wowing guests at any gathering.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
- 1 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla bean paste
- Zest of one lemon
- 1 cup blueberries (fresh or still frozen)
- 12 egg roll wrappers
- Vegetable oil, for frying
- Powdered sugar, for dusting
In a medium bowl, whisk together the cream cheese and sugar until smooth and fluffy.
Add the sour cream, vanilla bean paste and lemon zest and whisk until combined.
Place a small bowl of water and the 12 egg roll wrappers on a clean work surface.
Place the wrapper in front of you making a diamond shape. Add 2 tablespoons of filling near the point closest to you. Top that with blueberries.
Working with one wrapper at a time, dip a finger in the water and moisten edges of the wrapper.
Fold the corners of the triangle into the center and roll up, using a few more drops of water to seal if need be. Place on a plate, seam side down while you roll up the remaining egg rolls.
Fill oil to a depth of 1-inch in a wide pan and place over medium heat. Place a wire rack in a baking sheet next to the stove.
Once the oil is hot, fry one or two of the egg rolls at a time, about 2 minutes per side, until golden. Transfer to a wire rack to drain and cool slightly.
Serve warm with a dusting of powdered sugar. These are best eaten just after they are made.
Keyword blueberry cheesecake, creative desserts, dessert recipe, egg rolls, sweet treats