Blueberry Egg Rolls
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- egg roll wrappers
- 8 oz
- cream cheese, softened
- 3/4 c
- 1 tsp
- 1 pt
- fresh blueberries, washed and dried
- oil for frying
1Beat the cream cheese, sugar and vanilla until creamy.
2Lay our your egg roll wrapper on a lightly floured surface. And spread out about 1 Tablespoon of cream cheese mixture into center. Top with 6-8 blueberries. Fold up, making sure to tuck in ends.
3Heat about 1/2 inch of oil in frying pan over medium heat until. Once oil is hot, add egg rolls 3-4 at a time. Cooking for about 5 minutes on each side. Or until brown and crispy. Drain on paper towels.
4To freeze: Place on wax paper on cookie sheet before frying. Place in freezer. Freeze for 1 hour. Take out and bag in freezer bags. Freeze up to 6 months.
To cook, thaw completely (hot oil and frozen egg rolls don't mix!) then follow frying directions above.