Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 cup (150g) fresh or frozen blueberries
  • 1 tablespoon cornstarch
  • 8 egg roll wrappers
  • 1 large egg, beaten
  • Vegetable oil or canola oil, for frying
  • Powdered sugar (optional)

Instructions:

  1. Combine cream cheese, sugar, vanilla extract, and cinnamon in a mixing bowl. Beat until smooth and creamy.
  2. Gently fold in the blueberries and cornstarch.
  3. Cover the bowl and refrigerate for at least 30 minutes to allow the filling to firm up slightly.
  4. Place an egg roll wrapper on a clean, dry surface. Spoon about 2-3 tablespoons of filling into the center of the wrapper.
  5. Fold the bottom corner of the wrapper over the filling. Fold in the left and right sides. Brush the top corner with egg wash. Roll tightly to seal.
  6. Heat the oil in a deep pot or large skillet over medium-high heat until it reaches 350°F (175°C).
  7. Carefully place the egg rolls in the hot oil (don't overcrowd the pan). Fry for 2-3 minutes per side, or until golden brown and crispy.
  8. Remove the egg rolls from the oil with a slotted spoon or spider strainer and place them on a paper towel-lined plate or wire rack to drain excess oil.
  9. Dust with powdered sugar (optional) and serve warm.