Blueberry Egg Rolls

• Produce

  • 1 cup Blueberries, fresh or frozen unsweetened

• Baking & Spices

  • 1 can Blueberry pie filling
  • 1 Powdered sugar

• Oils & Vinegars

  • 1 Oil

• Bread & Baked Goods

  • 16 Egg roll wrappers

Found on spendwithpennies.com

Description

Ingredients

• 16 egg roll wrappers
• 1 can (21 oz) blueberry pie filling
• 1 cup fresh or frozen unsweetened blueberries
• oil for frying
• powdered sugar
• 10 slices white bread
• 1 can blueberry pie filling
• ⅓ cup melted butter
• ⅔ cup sugar
• 1 lemon
• 4oz cream cheese
• 3 tablespoons powdered sugar
• ¾ cup (1½ sticks) butter, softened
• 1½ cup granulated sugar
• ¾ teaspoon salt
• 3 eggs
• 1 teaspoon vanilla
• 2¼ cup flour
• 1 (21 ounce) can blueberry pie filling
• ½ cup powdered sugar
• ¼ teaspoon vanilla
• 1-2 tablespoons heavy whipping cream or milk
• 1 pound ground pork
• 1 tablespoon fresh ginger, grated
• 1 clove garlic, minced
• 1 teaspoon onion powder
• ¼ teaspoon Chinese 5 spice (optional)
• 1 tablespoon soy sauce
• 2½ cups packaged fresh coleslaw (or 2½ cups finely chopped cabbage & shredded carrots)
• 12 (6 inch square) egg roll wrappers
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 1 quart canola oil for frying
• 2 teaspoons olive oil
• 1 clove garlic
• ½ teaspoon red pepper flakes
• 1 teaspoon minced fresh ginger root
• ¼ cup soy sauce
• ¼ cup honey
• 2 tablespoons orange juice
• ¼ teaspoon sesame oil
• 1 teaspoon fresh lime juice
• ½ teaspoon sesame seeds (optional)
• 1 box ready to use pie crust (2 crusts total) (You can use homemade double pie crust if you prefer)
• 1 can apple pie filling or homemade apple pie fillling
• 1 egg white
• 1-2 tablespoons large sugar crystals (regular sugar will work too) (optional)
• whipped cream for serving (optional)

Directions

• Lay one wrapper out with a corner facing you. Place 1 heaping tablespoon of pie filling and 1 tablespoon of fresh/frozen blueberries in the center of each wrapper.
• Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper.
• Note: It is important to make sure the sides of the wrapper are tucked in holding the ingredients in. If they leak, it can cause splattering.
• Preheat oil to 350 degrees. Fry egg rolls in small batches for about 4-5 minutes or until browned and crispy.
• Sprinkle with powdered sugar and serve warm.
• Preheat oven to 350 degrees.
• Using a zester or fine grater, zest (remove the rind) from the lemons (just the yellow, not the white)
• Cut the crusts off your bread and roll each slice flat with a rolling pin. Combine sugar and lemon rind on a small plate.
• Combine cream cheese, powdered sugar and the juice from ½ a lemon in a small bowl. Place into a Ziploc bag and snip off the corner.
• Pipe about 1 tablespoon of cream cheese on each slice of bread. Top with about 1 tablespoon of blueberry pie filling.
• Roll up and dip each piece into melted butter (I poured a tiny bit of butter into a butter dish and just rolled in there) and then roll in the lemon sugar.
• Place seam side down on a parchment paper lined pan and bake 16-18 minutes or until browned and crispy. Serve warm.
• Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan with cooking spray.
• Cream butter, sugar, and salt for about 3 minutes, until light and fluffy.
• Mix in one egg at a time until combined. Mix in the vanilla and then the flour.
• Reserve 1 heaping cup of the dough and set aside. Place remaining dough evenly in the greased pan.
• Spread the pie filling over the dough and then drop spoonfuls of the reserved dough on top.
• Bake for 30-35 minutes or until golden. Let cool completely before adding glaze.
• Whisk all glaze ingredients together, adding one tablespoon milk at a time until desired consistency. Drizzle over cooled bars. Cut and serve.
• Cook garlic & chili flakes over medium heat until fragrant. Add remaining ingredients and cook an additional 3 minutes. Remove from heat and refrigerate until serving.
• Over medium heat, cook pork, ginger, garlic, onion powder and chinese 5 spice (if using) until no pink remains. Set aside.
• Preheat oil to 375 degrees F.
• Combine flour and water in a small bowl.
• Lay out one egg roll wrapper with a corner pointed toward you. Place 2 tablespoons of the meat and 2 tablespoons of the coleslaw mixture in the center. Use your finger to spread a little bit of the flour mixture along the edge.
• Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. (Seal the edges with the flour mixture).
• Fry egg rolls until lightly browned and crispy turning occasionally.
• Serve with sesame sauce.
• Preheat the oven to 375 degrees.
• Remove pie crusts and let sit 15 minutes per box instructions. Lay out parchment paper and unroll pie crusts. Using a 2.75 circle cutter, cut circles out of one of the crusts (I made 14 and then at the end I made a couple more with leftovers). You can re-roll the scraps to make more circles. Our reader Julie suggested using the can from the pie filling as a cutter!! What an awesome idea!
• Cut strips (approx ¼ or as thick as youd like) out of the second pie crust. (I used a pastry wheel to make them pretty).
• Open the can of pie filling and pour it onto a cutting board. Dice the apples into small chunks.
• Place 1 heaping tablespoon of pie filling on each circle (you may have some left over). Using the strips of pastry you cut, weave them on top of each circle to create a lattice. View the How to Create a Lattice Crust tutorial here
• Once the lattice is completed, use the same cookie cutter to trim the stray bits of pastry. I used a childs fork to create the design along the edges. Brush each cookie crust with egg white and sprinkle with sugar.
• Place on a cookie sheet lined with parchment paper and bake 12-16 minutes or until browned.