Raisin and Blueberry Springroll

I browsed through the website of my favorite Chef, Miss Heny Sison, and I got this receipe...

	Raisin & Blueberry Springroll
	Chef Heny Sison
	45 pcs spring roll wrapper oil for deep frying 225 g cream cheese (softened) 50 g egg 30 g sugar 30 ml cream 2 ml lemon extract 50 g California Raisins 100 g graham crackers 50 g melted butter 200 g blueberry pie filling Mango Salsa: 2 pcs ripe mango 15 ml lemon juice 30 g sugar mint leaf
1. Mix graham crackers and butter. Set aside. 2. In a bowl, mix cream cheese, egg, sugar, cream and lemon extract until smooth. 3. Fold in graham cracker mixture, California Raisins and blueberry pie filling. Do not over-mix. 4. Spoon filling on each wrapper and roll up each spring roll tightly. Seal the end with egg white, if needed. 5. Deep fry in hot oil until golden and crispy. 6. Servc while hot with mango salsa. Mango Salsa: 1. Slice mango pulp into fine cubes or brunoise. 2. Toss in all ingredients in a bowl. Chill before serving. 3. Garnish with mint leaves.