Blueberry Egg Rolls (3-Ingredient Dessert)
These crispy blueberry egg rolls are filled with warm, juicy blueberry pie filling and finished with a light dusting of powdered sugar. Made with just a few simple ingredients, they’re quick to prepare and deliver a bakery-style dessert that looks just like the photos.
Equipment
- Frying pan or deep fryer
- Tongs
- Paper towels
- Small bowl of water
Ingredients
- 8 egg roll wrappers
- 1 cup blueberry pie filling
- 2 cups vegetable oil for frying
- 2 tablespoons powdered sugar for dusting
Instructions
- Lay one egg roll wrapper flat on a clean surface, positioned like a diamond.
- Spoon about 2 tablespoons of blueberry pie filling into the center of the wrapper.
- Fold the bottom corner over the filling, then fold in both sides. Roll tightly toward the top corner and seal the edge with a small amount of water.
- Heat vegetable oil in a pan over medium-high heat until hot. Place egg rolls seam-side down into the oil. Fry, turning occasionally, until golden brown on all sides, about 2-3 minutes.
- Remove from oil and drain on paper towels.
- Dust lightly with powdered sugar just before serving.
Notes
Nutritional Info (Approximate per egg roll)
- Calories: 185
- Carbohydrates: 25g
- Fat: 8g
- Sugar: 11g
