When Jamison and I first got married we lived in Huntsville, Alabama and there was a Chinese restaurant that we frequented often. They had dessert egg rolls that were filled with pineapple and cream cheese. I made them a few years ago and thought of them again today when I was making the Vegetable Egg Rolls.
I thought about making some since I had some left over egg roll wrappers, but I realized I didn’t have any pineapple on hand since I rarely keep canned fruit and I haven’t gotten a pineapple lately. I saw some blueberries in the fridge and my mind kicked into gear and these lovely little goodies were the result!
What You’ll Need For The Blueberry Filling:
2 cups of blueberries
1 cup of organic cane sugar
The juice of one lemon
The zest of one lemon
What You’ll Need For The Cream Cheese Filling:
1 – 8 ounce package of cream cheese, softened
1/4 cup of organic cane sugar
1 teaspoon of vanilla
What You’ll Need For the Blueberry Eggrolls:
Cream cheese filling
Egg roll wrappers
Peanut oil for frying
More organic cane sugar for dusting
To Prepare Blueberries:
In a saucepan over medium heat cook blueberries, sugar, zest and water until they turn jelly like, stirring occasionally to make sure they aren’t sticking. Cool to room temperature. The blueberries will become thicker as they sit.
To Prepare Cream Cheese Filling:
Cream together cream cheese, sugar and vanilla until smooth.
To Make The Blueberry Egg Rolls:
Preheat oil to 350 F.
Place approximately 1 tablespoon of blueberry filling and 1 tablespoon of cream cheese filling in the center of an egg roll wrapper. Fold using the same directions as the Veggie Egg Roll recipe.
Drop rolls into oil two at a time and fry for 1-2 minutes. Remove from oil and drain on paper towel. Sprinkle with organic cane sugar and serve hot.