1. Blueberry Filling: In a saucepan, combine blueberries, sugar, 3 tablespoons water, and lemon juice. Cook until blueberries burst. Mix remaining water with cornstarch, add to sauce, and thicken. Cool.
2. Cream Cheese Filling: Beat cream cheese, sugar, vanilla, and lemon juice until fluffy.
3. Assemble Egg Rolls: Place cream cheese and blueberry fillings on an egg roll wrapper, fold, and roll tightly.
4. Fry: Heat oil to 375°F. Fry egg rolls until golden brown. Drain on paper towels.
5. Serve: Dust with powdered sugar. Serve warm with ice cream or whipped cream if desired.
Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes
Kcal: 200-250 per egg roll | Protein: 3-4 grams | Sodium: 200-250 mg
continued on next page
