Blueberry Cheesecake Rolls (Print Version)
# Ingredients:
→ Filling
01 -
15 egg roll wrappers
02 -
1 cup powdered sugar
03 -
1/2 cup condensed milk (sweetened)
04 -
1 pack (8 oz) cream cheese, brought to room temp
→ Blueberry Jam
05 -
1 tablespoon cornstarch
06 -
Juice of 1/2 lemon
07 -
1/3 cup white sugar
08 -
1 cup fresh or defrosted blueberries
09 -
1 1/2 tablespoons water
10 -
1/4 teaspoon vanilla extract
# Instructions:
01 -
Put blueberries, sugar, lemon juice, and vanilla in a small pot. Heat until the sugar melts and blueberries burst a little. Mix water and cornstarch in a bowl, stir into the pot, and let it thicken. Cool it down.
02 -
Whip the cream cheese with the powdered sugar and condensed milk until light and creamy.
03 -
Lay a wrapper with one corner facing you like a diamond. Spread 1 1/2 tablespoons of the filling and jam across the bottom. Fold up the bottom edge, fold in the sides, and roll tightly. Use beaten egg to stick the last corner.
04 -
Heat 2 inches of oil and fry the rolls in small amounts until golden brown and crispy. Let them drain on paper towels.
05 -
Dust with powdered sugar on top and enjoy them warm.
# Notes:
01 -
A fun twist on egg rolls stuffed with creamy cheesecake filling and homemade blueberry jam. Try baking them at 400°F instead of frying if you want.
02 -
Use other flavored cream cheese or favorite fruit jams instead. Let the wrappers sit in the fridge overnight before using.