Cream Cheese Blueberry Egg Rolls
100%
1
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
12
Moderate
Nutrition per serving
Calories164.2 kcal (8%)
Total Fat8 g (11%)
Carbs19.6 g (8%)
Sugars5.8 g (6%)
Protein3.4 g (7%)
Sodium185.4 mg (9%)
Fiber0.7 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
In a small saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries release their juices, about 5-7 minutes. Remove from heat and let cool.
Step 2
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Step 3
Lay out an egg roll wrapper on a clean surface. Spread about 1 tablespoon of the cream cheese mixture diagonally across the center of the wrapper. Top with a spoonful of the blueberry mixture.
Step 4
Fold the bottom corner of the wrapper over the filling, tucking it in snugly. Fold in the sides and roll up the wrapper tightly, sealing the top corner with a dab of water. Repeat with remaining wrappers and fillings.
Step 5
In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
Step 6
Dust with powdered sugar if desired and serve warm.
