1/2 teaspoon vanilla extract
12 egg roll wrappers
Vegetable oil, for frying
Powdered sugar, for dusting (optional)
Instructions:
Prepare the Filling:
In a mixing bowl, mash the blackberries with a fork or potato masher until they are slightly broken down.
In another bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Gently fold the mashed blackberries into the cream cheese mixture until well combined. Set aside.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface, with one corner facing you (diamond shape).
Place about 2 tablespoons of the blackberry cream cheese filling in the center of the wrapper.
Fold the bottom corner over the filling. Fold in the sides, then roll up tightly towards the opposite corner. Moisten the edges with water to seal.
Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:
In a large skillet or pot, heat about 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully place a few egg rolls seam side down into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
Remove the fried egg rolls and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining egg rolls.
Serve:
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