Blueberry Cheesecake Egg Rolls

Blueberry Cheesecake Egg Rolls

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These little guys are way easier to make than traditional cheesecake, with an added crunch that you never realized you were missing.

Blueberry Cheesecake Egg Rolls

Blueberry Cheesecake Egg Rolls

YIELDS: 12

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 0 HOURS 25 MINS

INGREDIENTS

FOR BLUEBERRY SAUCE

  • 2 1/2 c. blueberries
  • Juice of 1/2 lemon
  • 1 tbsp. granulated sugar

FOR CHEESECAKE MIXTURE

  • 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

DIRECTIONS

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

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Blueberry Cheesecake Egg Rolls

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