Name: Blueberry Cheesecake Egg Rolls
Prep time: 15 min
Total time: 25 min
Yield: 12
Ingredients: 2 1/2 c. blueberries; Juice of 1/2 lemon; 1 tbsp. granulated sugar; 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; 18 egg roll wrappers; Vegetable oil, for frying; Powdered sugar, for garnish

Step 1Make 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.

Step 2Make cheesecake mixture: In a large bowl using a hand mixer, beat together cream cheese, sugar, sour cream, vanilla, and kosher salt until fully combined.

Step 3Place 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.

Step 4In 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.

Blueberry Cheesecake Egg Rolls

Ingredients

For blueberry sauce

For cheesecake mixture

Directions

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