Description
Crispy blueberry egg rolls dance with sweet-tart excitement, delivering a delightful fusion of Asian technique and fruity American charm. Delicate wrappers cradle juicy blueberries, promising a crunchy, irresistible dessert you’ll crave again and again.
Ingredients
Scale
Filling Ingredients:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp lemon zest
Wrapper Ingredients:
- 12 egg roll wrappers
- 1 egg (for egg wash)
Frying and Coating Ingredients:
- 4 cups vegetable oil (for frying)
- 1/3 cup powdered sugar
- 1 tsp ground cinnamon
Instructions
- Combine blueberries, granulated sugar, cornstarch, and lemon zest in a medium saucepan, stirring gently to create a thick, glossy filling.
- Cook the blueberry mixture over medium heat for 5-7 minutes, mashing some berries to release juices and create a slightly thickened compote.
- Remove blueberry filling from heat and let cool completely at room temperature for about 15-20 minutes.
- Whisk egg in a small bowl to prepare egg wash for sealing the egg roll wrappers.
- Lay out egg roll wrapper with one corner pointing towards you, creating a diamond shape on the work surface.
- Spoon a small amount of cooled blueberry filling slightly off-center of the wrapper, avoiding overfilling.
- Fold the bottom corner over the filling, then fold in side corners tightly, creating a sealed envelope.
- Roll the wrapper upward, using egg wash to seal the top corner and prevent unraveling.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F, ensuring consistent temperature.
- Carefully lower prepared egg rolls into hot oil, frying 2-3 at a time until golden brown, approximately 2-3 minutes per side.
- Remove egg rolls with a slotted spoon, placing on paper towels to drain excess oil.
- Mix powdered sugar and ground cinnamon in a shallow dish.
- Roll warm egg rolls in cinnamon-sugar mixture, coating evenly.
- Serve immediately while crisp and warm.
Notes
- Use ripe, fresh blueberries for the most vibrant and intense flavor in the filling, ensuring a burst of sweetness in every bite.
- Control the cornstarch carefully to achieve the perfect compote consistency, preventing a runny or overly thick filling that might compromise the egg roll’s texture.
- Maintain consistent oil temperature around 375°F to guarantee crispy, golden-brown egg rolls without absorbing excess oil or becoming greasy.
- Consider alternative dietary options by substituting egg roll wrappers with gluten-free versions or baking instead of deep-frying for a lighter alternative.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg