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Blueberry Cheesecake Egg Rolls Recipe

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This recipe for Blueberry Cheesecake Egg Rolls is from A Colorful Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR BLUEBERRY SAUCE

2 1/2 c. blueberries
Juice of 1/2 lemon
1 tbsp. granulated sugar


FOR CHEESECAKE MIXTURE

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
12 egg roll wrappers
Vegetable oil, for frying
Powdered sugar, for garnish
Directions:
Directions:
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.

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.

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.

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.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
35 min

 

 

 

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