Blueberry Cheesecake Egg Rolls
2018-05-30 14:59:32
Yields 12
These little bites are much easier than your traditional cheesecake, and perhaps even tastier!
Prep Time
15 min
Cook Time
25 min
Ingredients
- FOR BLUEBERRY SAUCE
- 2 1/2 c. Walmart Fresh blueberries
- Juice of 1/2 lemon
- 1 tbsp. granulated sugar
- FOR CHEESECAKE MIXTURE
- 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
- 12 egg roll wrappers
- Vegetable oil, for frying
- Powdered sugar, for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
Adapted from Delish
Adapted from Delish
SaucyRecipes.com | It's All In The Sauce https://saucyrecipes.com/
Stop what you’re doing…these mini cheesecake egg rolls need your attention.
