Ingredients
2 1/2 c. blueberries
Juice of 1/2 lemon
1 tbsp. granulated sugar
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
Preparation
Step 1Make 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.Step 2Make cheesecake mixture: In a large bowl using a hand mixer, beat together cream cheese, sugar, sour cream, vanilla, and kosher salt until fully combined. Step 3Place 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. Step 4In 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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