Blueberry Egg Rolls
Description
These individual blueberry desserts are easy to make and are a wonderful dessert to serve to family and guests. Just be sure to make enough because one just may not be enough for each person to enjoy the blueberries and cream cheese all tucked in a fried
Ingredients
8 egg roll wraps
8 oz. package cream cheese, softened
3⁄4 c. sugar
1 t. vanilla
2/3 c. blueberries,
oil, for frying
Directions
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Cream the cream cheese with the sugar and vanilla. It works best if the cream cheese is softened first. Chill the filling.
Before preparing the rolls, turn the heat on the oil to 350 degrees. Use a frying pan and a temperature gauge that holds the temp of the oil.
Place an egg roll wrapper on the counter so that it looks like a diamond. Place 1/8 of the chilled filling in a rectangle between the two side corners, leaving enough space for the corners to be folded over. Place 1/8 of the blueberries, which might be about 4-5, on top of the cream cheese mixture.
Fold up the bottom corner of the wrapper, over the filling. Fold the two side corners over the filling as well. Roll away from you, and moisten the top corner with wet fingers to seal.
Fry 3-4 at a time, allowing the oil to return to temperature in-between batches. Fry 1 minute on the first side, flip over and fry for 30 seconds, until barely golden. Don't leave them in for too long or the cream cheese filling will become liquid.
Immediately dust with powdered sugar; allow to rest 5-10 minutes before serving.
The filling will be messy, so it is best eaten with a spoon or fork, or over a plate.
Makes 8.