Blueberry Cheesecake Egg Rolls
Explore the world of blueberry cheesecake egg rolls. This unique dessert combines the creaminess of cheesecake with the crispy texture of egg rolls, finished with a burst of fresh blueberries.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g Blueberries (fresh)
- 200 g Cream Cheese (softened)
- 50 g Caster Sugar
- 1 tsp Vanilla Extract
- 8 Egg Roll Wrappers
- 1 Egg (beaten (for sealing))
- Vegetable Oil (for frying)
- Icing Sugar (for dusting)
Instructions
- 1
In a mixing bowl, combine the softened cream cheese, caster sugar, and vanilla extract. Mix until smooth and well combined.
- 2
Lay out an egg roll wrapper with one corner pointing towards you. Place a spoonful of the cream cheese mixture in the centre of the wrapper, and top it with a few blueberries.
- 3
Fold the sides of the wrapper over the filling, then fold the bottom corner over the filling. Roll it up tightly, sealing the top corner with a bit of beaten egg to secure the roll.
- 4
Repeat the process for the remaining wrappers and filling.
- 5
In a deep frying pan, heat vegetable oil to 180°C (350°F).
- 6
Carefully place the prepared egg rolls into the hot oil and fry until they are golden brown and crispy, about 2-3 minutes per side.
- 7
Remove the egg rolls from the oil and place them on a plate lined with kitchen paper to absorb any excess oil.
- 8
Let them cool slightly before dusting with icing sugar.
- 9
Serve the Blueberry Cheesecake Egg Rolls warm as a delightful dessert.
- 10
Enjoy your delicious Blueberry Cheesecake Egg Rolls!