Ingredients
• 8–10 egg roll wrappers (or spring roll skins)
• 1 cup fresh or frozen blueberries (thawed if frozen)
• 4 oz cream cheese, softened (or dairy-free alternative)
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• ½ tsp lemon zest (optional, for brightness)
• 1 tbsp cornstarch (to thicken filling)
• Oil for frying (vegetable, canola, or peanut)
• Optional toppings: powdered sugar, honey drizzle, or vanilla ice cream
Instructions
- In a bowl, mix blueberries, cornstarch, and sugar. Cook over medium heat 5–7 minutes, mashing slightly, until thickened. Cool completely.
- In another bowl, beat cream cheese, vanilla, and lemon zest until smooth.
- Lay an egg roll wrapper on a clean surface like a diamond. Place 1 tbsp cream cheese mix in the center, then top with 1 tbsp blueberry filling.
- Fold bottom corner over filling, then fold in sides. Roll up tightly, sealing the top with a dab of water.
- Heat oil to 350°F (175°C) in a deep pot. Fry 2–3 rolls at a time, 1–2 minutes per side, until golden brown. Drain on paper towels.
- Dust with powdered sugar and serve warm with honey or ice cream!
✨ Great for:
• Dessert appetizers
• Summer parties
• Fun twists on classic flavors
💡 Make ahead: Assemble unbaked and freeze. Fry from frozen (+30 secs).
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 10 mins , Total Time : 30 mins , Servings : 8–10 rolls , Calories : 90 per roll , Net Carbs: 12g , Fats: 4g , Protein: 2g