Blueberry Cheesecake Rolls (Print Version)
# Ingredients:
→ Filling
01 -
15 egg roll wrappers
02 -
1 cup powdered sugar
03 -
1/2 cup sweetened condensed milk
04 -
1 package (8 oz) cream cheese, brought to room temp
→ Blueberry Jam
05 -
1 1/2 tablespoons water
06 -
1 tablespoon cornstarch
07 -
Juice of half a lemon
08 -
1 cup blueberries, either fresh or defrosted from frozen
09 -
1/4 teaspoon vanilla extract
10 -
1/3 cup white sugar
# Instructions:
01 -
In a saucepan, combine the berries, sugar, lemon juice, and vanilla over heat until the berries break apart and sugar melts. Stir the cornstarch with water, then add to the mixture and cook until it thickens. Let it cool off.
02 -
Whip together the softened cream cheese, powdered sugar, and sweetened condensed milk until it’s silky.
03 -
Set a wrapper in a diamond shape. Spread 1 1/2 tablespoons each of the cheesecake mix and blueberry filling in a line near the center. Fold up the bottom corner, fold in the sides, and roll tightly. Dab egg wash to seal the final corner.
04 -
Heat 2 inches of oil and fry a few rolls at a time until they bubble up and turn golden. Place them on paper towels to drain.
05 -
Dust with powdered sugar on top before sharing.
# Notes:
01 -
Cheesecake-filled egg rolls topped with homemade blueberry topping. Bake at 400°F or fry.
02 -
Swap cream cheese flavors or jam types. Let egg rolls thaw overnight before rolling.