Blueberry and Cream Cheese Egg Rolls

A simple recipe for fruit and cream cheese egg rolls that anyone can make!
Although we used blueberries and cream cheese, you can use any ingredients that you like.
Some of our other favorites:

Nutella and Banana
Strawberries and Cream Cheese
Savory breakfast egg rolls with sausage and eggs

Recipe:
Makes about 8 egg rolls
For the berries
Ingredients:
1 lb- fresh blueberries
1/4 cup- sugar
1 TBSP- lemon juice
1/4 cup- water
1/4 cup- corn starch slurry (2 TBSP corn starch and 1/4 cup water)

Method:
Add the blueberries to a sauce pan and heat to med/high
Add sugar, lemon juice and water.
Cook until the water starts to boil.
Stir until the blueberries start to break down.
Add corn starch slurry to thicken, stir, then cool.

Recipe:
For the cream cheese filling
Ingredients:
1-8 oz pkg- cream cheese, softened at room temperature
1/3 cup- sugar
1 TBSP- vanilla extract
1 TBSP- lemon juice

Method:
Add cream cheese, sugar, vanilla and lemon juice to a mixing bowl.
Using a hand mixer, blend until smooth.

Place an egg roll wrapper on your work surface
Add a spoon of cream cheese mixture in the center of the wrapper.
Add a spoon of blueberry mixture on top of the cream cheese.
Roll the wrapper and seal with water.
Fry in hot oil 350F until the egg rolls are slightly browned.

Chef Tips:
Freeze your egg rolls for about 30 minutes before frying, this will help hold the together.
Refrigerate the berries for about 2 hours before filling. This will continue to thicken them.
Refrigerate the cream cheese filling for about 30 minutes before filling.


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