These Blueberry Cheesecake Egg Rolls for #blogfilmfood are so easy and taste so good, I know you guys will love them!
Welcome once again to #blogfilmfood. This month we’ve got an asian inspired menu to go with the original Karate Kid movie. Y’all I remember my friends and I walking around saying “wax on, wax off” and flailing our arms at each other for months after we saw it. Of course, since I’m not the most graceful person I’ve ever met I usually wound up whacking myself in the face or missing someone else flailing at me and got hit. Good times, y’all….good times.
When I first met Joe, he was fond of telling me how much everyone said he looked like Ralph Macchio. I never saw it but since I prefer to be left to my illusions, I was willing to let him keep his. Well, that might be a lie and you guys probably know better by now. Every time he said it I came up with at least one other less complimentary comparison until he gave up on the idea and let it go. My poor husband, it really is a wonder that we’ve been together for so long.
My first thought when we decided on an asian inspired menu was that I had to try some sort of egg roll because they’re yummy and everyone loves a good egg roll, right? Instead of a traditional egg roll, I decided a dessert version was more up my alley. With 4 cans of blueberry pie filling hanging out in the pantry I figured blueberry cheesecake was a great way to go.
Blueberry Cheesecake Egg Roll
I wasn’t sure what I was getting myself into when I decided on an egg roll. I expected the filling and rolling part to be more complicated than it was. What I didn’t expect was that trying to find the egg roll wrappers in the store was going to be insane. I started in the refrigerated section of the produce department and got exactly nowhere, then I searched the store anywhere I thought might make any sort of sense. After I had been through most of the store and had the rest of my groceries, I gave up and did a google search. Google told me I was right the first time, so I went back to the produce section and finally found them hidden in the most out of the way place possible.
By the end of the trip, I was so annoyed that I couldn’t even consider looking at the stupid wrappers for a week. I tucked them in an out of the way spot in the fridge and walked away until seeing them didn’t make me snarl. Once I got over that, the rest was cake (haha, get it…cake?).
I used an 8oz package of cream cheese that I actually managed to leave on the counter to soften, mostly because I got distracted and completely forgot I was supposed to do something with it. I threw in 1/3 cup of sugar and about 1 tsp of vanilla (I estimated that because y’all know I am pretty much allergic to actually measuring anything when I can avoid it.) I used my hand mixer to whip it up and combine it.
I laid out an egg roll wrapper, added the cheesecake filling and blueberry pie filling. In a break from my usual pattern, I decided to take it easy on the filling so they wouldn’t explode when I put them in the oil. Turns out it was a good idea, I think I got the filling ratios just right!
Y’all I got the filling in and then stood there staring at it for a minute before I realized I had no freakin idea how to roll these. The directions on the package made no sense at all and I finally turned to Google for an answer. Once I knew what I was doing, these were so easy. Rather than trying to explain it, I made a collage so you can see it. Not quite as good as a karate training montage but, it’ll have to do.
I started the oil heating just before I started rolling so it was ready when I finished. I have no idea what temperature it was supposed to be, I waited until it looked right and plopped a couple in the oil. I wasn’t sure how long they should be in there so I hovered over the pan and pulled them out when they looked slightly browned.
After I pulled them out of the oil I laid them on a plate with a couple paper towels on it to absorb any excess oil. Apparently my frying skill are better than even I knew because they got a little darker as they cooled and were perfect.
I cut one in half to take pictures but unfortunately, you’ll never see what that one looked like because before I could put in on a plate it accidentally fell into my mouth and I ate it. While I was munching on the first one I got another cut and plated with a few others before I could eat them too. The pictures were a little difficult to take with one hand, because the other one had an egg roll in it but I managed.
I probably don’t have to tell you how yummy these were, I loved them and ate way too many. Joe was a little less enthusiastic but that could have been because I called him Ralph or Mr. Macchio all night. Sometimes he has no sense of humor at all!
- 8oz Package Cream Cheese, Softened
- 1/3 Cup Sugar
- 1 tsp Vanilla
- Blueberry Pie Filling
- Egg Roll Wrappers
- Combine cream cheese, sugar and vanilla with a hand mixer
- Lay out egg roll wrapper so it looks like a diamond.
- Add cream cheese filling 2 inches from each corner then add blueberry pie filling.
- Fold bottom of egg roll wrapper over filling, fold sides in and roll moistening top corner with water to seal.
- Drop wrapped egg rolls in hot oil, adding no more than 3 at a time. Fry until lightly browned, remove and let cool on a paper towel to absorb excess oil.
I would love to know what you think about egg rolls for dessert. Have you tried them or do you prefer the more savory versions? Leave me a comment and tell me all about it.
For more recipes inspired by The Karate Kid, check out what my friends came up with for this months edition of #blogfilmfood.
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