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Ingredients
1 cup fresh blueberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
8 ounces cream cheese, softened
1 teaspoon vanilla extract
8 egg roll wrappers
1 egg, beaten (for egg wash)
Powdered sugar for dusting
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
8 ounces cream cheese, softened
1 teaspoon vanilla extract
8 egg roll wrappers
1 egg, beaten (for egg wash)
Powdered sugar for dusting
Directions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, and lemon juice. Cook until the mixture thickens and the blueberries start to burst, about 5 minutes. Set aside to cool.
In a medium bowl, mix the softened cream cheese with the vanilla extract until smooth.
Lay an egg roll wrapper on a clean surface and spread about 1 tablespoon of the cream cheese mixture in the center. Top with a spoonful of the blueberry mixture.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll up tightly. Brush the edges with the beaten egg to seal.
Place the egg rolls on the prepared baking sheet and brush the tops with more egg wash.
Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.
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