Blueberry Cream Cheese Eggrolls (Print Version)

# Ingredients:

→ For the Filling

01 - 225g (8 oz) cream cheese, fully softened
02 - 50g (1/4 cup) white sugar
03 - A teaspoon of vanilla
04 - 150g (1 cup) fresh or frozen blueberries

→ For Assembly and Cooking

05 - 8-10 wrappers for egg rolls
06 - One large egg, beaten to use as a glue
07 - Cooking oil for frying session

→ For Serving

08 - Dusting of powdered sugar
09 - Optional extras: whipped cream, honey, or maple syrup

# Instructions:

01 - Toss the softened cream cheese, sugar, and vanilla into a medium-sized bowl. Mix them up until it's smooth and nice—make sure there are no lumps! Let the cream cheese sit out for at least 30 minutes before starting to make blending a breeze. Get it super fluffy for the best texture.
02 - Lightly mix the blueberries into the creamy mix using a spatula. Spread them out evenly without smushing them. Frozen berries work great too—no need to thaw since they won’t stain the mixture this way. Unless a purple hue is your style!
03 - Get everything ready to roll—literally. Place your wrappers, filling, egg (with a brush if you’ve got one), and a clear workspace all together. Keep the wrappers moist by covering them with a damp towel while you assemble so they don’t dry out.
04 - Lay a wrapper in front of you like a diamond. Scoop a couple of tablespoons of filling into the middle (don’t go crazy with it or they’ll leak). Fold up the bottom corner first, then tuck in the sides like an envelope. Roll it tightly up to the top, and use some of the beaten egg to seal it shut. Keep going until you’ve used everything!
05 - Pour around 2 inches of your cooking oil into a pan or deep skillet. Heat it to 175°C (350°F). Not sure if it’s hot enough? Drop a little piece of a wrapper in—it should sizzle without splashing.
06 - Carefully lower a few rolls (2-3 at a time is ideal) into your oil using tongs or a spoon with holes. Let them fry for 2-3 minutes per side, turning them so both sides go golden brown. Don’t leave them in too long—they brown quick!
07 - Once they're fried, transfer the rolls to a plate with some paper towels—this will soak up the extra grease. Let them chill out for a few minutes before enjoying because the filling will still be super hot.
08 - As they cool slightly, sprinkle powdered sugar across the tops using a sieve (this makes it look fancy too). Serve while they’re warm and crispy—with whipped cream or a drizzle of honey or maple syrup for dipping if you’re feeling extra.

# Notes:

01 - If you’d prefer, bake these instead by brushing oil on them and putting them in the oven at 200°C (400°F) for about 15-20 minutes. Flip halfway for even crisping.
02 - Air fryer fan? Pop them in at 190°C (375°F) and cook for 8-10 minutes, flipping midway so they get crisp all over.
03 - Make them ahead! Prepare the rolls up to a day early, store them in the fridge, and fry or bake when you’re ready.
04 - Frozen blueberries go directly into the mix! No need to thaw since they’ll keep your filling whiter and stop the juices from bleeding in.
05 - Best eaten fresh when crispy, but if you end up with leftovers, reheat in the oven at 175°C (350°F) for about 5-10 minutes, and they'll crisp up again.

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