Have you ever had one of those moments where you want to surprise your family with something special yet incredibly simple to make? Our Blueberry Cream Cheese Egg Rolls are the perfect treat. This delightful dessert combines the classic Chinese egg roll with a sweet and creamy blueberry filling that just melts in your mouth. Picture a crispy golden shell encasing a rich cream cheese and blueberry mixture—it's like a bite-size piece of heaven. Whether it's a weekday treat or a dessert for a family gathering, these egg rolls will certainly be a hit.

Blueberry Cream Cheese Egg Rolls pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve them with a side of fresh fruit to balance out the sweetness. For a special touch, drizzle some warm chocolate or caramel sauce over the top. They're also lovely with a hot cup of coffee or tea, making for a perfect afternoon snack or a light dessert after dinner.

Servings: 12 egg rolls

1 cup blueberries, fresh or frozen
1/4 cup sugar
1 tablespoon lemon juice
1/2 teaspoon cornstarch
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
12 egg roll wrappers
Vegetable oil, for frying
Powdered sugar, for dusting (optional)

In a small saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries release their juices, about 5-7 minutes. Remove from heat and let cool.

In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Lay out an egg roll wrapper on a clean surface. Spread about 1 tablespoon of the cream cheese mixture diagonally across the center of the wrapper. Top with a spoonful of the blueberry mixture.

Fold the bottom corner of the wrapper over the filling, tucking it in snugly. Fold in the sides and roll up the wrapper tightly, sealing the top corner with a dab of water. Repeat with remaining wrappers and fillings.

In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes. Drain on paper towels.

Dust with powdered sugar if desired and serve warm.

For a different twist, try using raspberries or strawberries in place of blueberries. You can also add a sprinkle of cinnamon or nutmeg to the cream cheese mixture for a spiced flavor. If you prefer baking over frying, you can brush the egg rolls with melted butter and bake them at 375°F (190°C) for 12-15 minutes, or until golden brown. For those with dietary restrictions, use a dairy-free cream cheese and incorporate your favorite sugar substitute.

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