Name: Blueberry Cheesecake Egg Rolls
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 2 1/2 c. blueberries -; Juice of 1/2 lemon -; 1 tbsp. granulated sugar -; 2 (8-oz.) blocks cream cheese, softened -; 1/2 c. granulated sugar -; 1/2 c. sour cream -; 1 tsp. pure vanilla extract -; Pinch kosher salt -; 18 egg roll wrappers -; Vegetable oil, for frying -; Powdered sugar, for garnish -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Blueberry Cheesecake Egg Rolls

1. 2 1/2 c. blueberries -

2. Juice of 1/2 lemon -

3. 1 tbsp. granulated sugar -

4. 2 (8-oz.) blocks cream cheese, softened -

5. 1/2 c. granulated sugar -

6. 1/2 c. sour cream -

7. 1 tsp. pure vanilla extract -

8. Pinch kosher salt -

9. 18 egg roll wrappers -

10. Vegetable oil, for frying -

11. Powdered sugar, for garnish -

How to cook deliciously - Blueberry Cheesecake Egg Rolls

1. Stage

Make blueberry sauce: In a small sauce pan over medium heat, combine blueberries, lemon juice, and sugar. Bring to a simmer and cook until thick and jammy, 5 to 7 minutes. Remove from heat and let cool slightly.

2. Stage

Make cheesecake mixture: In a large bowl using a hand mixer, beat together cream cheese, sugar, sour cream, vanilla, and kosher salt until fully combined.

3. Stage

Place an egg roll wrapper on a clean surface in a diamond shape and spoon approximately 2 tablespoons cream cheese mixture into a line in the center. Top with a heaping spoonful of blueberry sauce. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water.

4. Stage

In a large skillet over medium heat, pour enough oil to reach 1" up the side of skillet. Heat until oil starts to bubble when a drop of water is added. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly. Dust with powdered sugar and serve.