Blueberry Cheesecake Egg Rolls

August 23, 2018 | By
Blueberry Cheesecake Egg Rolls
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • FOR BLUEBERRY SAUCE
  • 2½ c. blueberries
  • Juice of ½ lemon
  • 1 tbsp. granulated sugar
  • FOR CHEESECAKE MIXTURE
  • 2 (8-oz.) blocks cream cheese, softened
  • ½ c. granulated sugar
  • ½ c. sour cream
  • 1 tsp. pure vanilla extract
  • Pinch kosher salt
  • 12 egg roll wrappers
  • Vegetable oil, for frying
  • Powdered sugar, for garnish
Instructions
  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.
 

Filed in: Desserts, Miscellaneous, New Recipes, Uncategorized, What's New

Randazzo

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Since 1972, Randazzo Fresh Market has taken tremendous pride in the freshness of our products along with our exemplary customer service you’d be hard pressed to find anywhere else.

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