Blueberry Cream Cheese Egg Rolls Recipe

Introduction

These Blueberry Cream Cheese Egg Rolls are a delightful twist on a classic dessert. Crispy on the outside and filled with a creamy, fruity center, they’re perfect for sharing or enjoying as a sweet treat anytime.

Ingredients

• 8 egg roll wrappers
• 8 oz (225g) cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tbsp cornstarch (if using frozen blueberries)
• 1 tbsp lemon juice
• 1 egg, beaten (for sealing)
• Oil for frying
• Powdered sugar (for garnish)

Instructions

1. Step 1: In a bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
2. Step 2: In another bowl, toss the blueberries with lemon juice. If using frozen blueberries, add cornstarch to prevent excess moisture.
3. Step 3: Place an egg roll wrapper on a clean surface. Spread 1 to 2 tablespoons of the cream cheese mixture in the center, then top with a spoonful of the blueberry mixture.
4. Step 4: Brush the edges of the wrapper with the beaten egg. Fold in the sides, then roll tightly to seal. Repeat with the remaining wrappers and filling.
5. Step 5: Heat oil in a deep pan to 350°F (175°C). Fry the egg rolls in batches for 2 to 3 minutes per side, or until they turn golden brown and crispy.
6. Step 6: Remove the egg rolls and drain on paper towels. Dust with powdered sugar before serving for a finishing touch.

Tips & Variations

• Use fresh blueberries in season for the best flavor, or thaw and drain frozen blueberries well to avoid soggy egg rolls.
• For a zingy twist, add a bit of grated lemon zest to the cream cheese mixture.
• Try baking the egg rolls at 400°F (200°C) for 12–15 minutes for a lighter alternative to frying.
• Serve with a drizzle of honey or a side of vanilla ice cream to elevate the dessert experience.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or oven at 350°F (175°C) for 5–7 minutes to regain crispiness. Avoid microwaving, as it can make the wrappers soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these egg rolls ahead of time?

Yes, you can assemble the egg rolls and keep them wrapped in plastic in the refrigerator for a few hours before frying. For longer storage, freeze them on a baking sheet, then transfer to a freezer bag. Fry directly from frozen, adding a minute or two to the cooking time.

What can I substitute for cream cheese?

If you want a lighter option, ricotta cheese or mascarpone can work well. Just make sure to sweeten it slightly to match the flavor profile of cream cheese.

Blueberry Cream Cheese Egg Rolls Recipe

Print Recipe

★★★★★

4.4 from 84 reviews

These Blueberry Cream Cheese Egg Rolls are a delightful dessert combining creamy, sweetened cream cheese with fresh or frozen blueberries wrapped in crispy fried egg roll wrappers. Perfectly golden and dusted with powdered sugar, they offer a delicious contrast of textures and flavors, ideal for a special treat or party appetizer.

• Author: Logan
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 8 egg rolls 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Egg Roll Filling

• 8 oz (225g) cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tbsp lemon juice
• 1 tbsp cornstarch (if using frozen blueberries)

Egg Rolls & Frying

• 8 egg roll wrappers
• 1 egg, beaten (for sealing)
• Oil for frying (enough to deep fry)
• Powdered sugar (for garnish)

Instructions

1. Prepare the Cream Cheese Mixture: In a medium bowl, blend the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
2. Prepare the Blueberries: In another bowl, toss the blueberries with lemon juice. If using frozen blueberries, add cornstarch and gently mix to prevent excess moisture.
3. Assemble the Egg Rolls: Lay one egg roll wrapper flat on a clean surface. Spoon 1-2 tablespoons of the cream cheese mixture onto the center, then add a spoonful of the blueberry mixture on top.
4. Seal the Egg Rolls: Brush the edges of the wrapper with the beaten egg to act as glue. Fold in the sides and roll tightly to enclose the filling completely. Repeat this process with the remaining wrappers and filling.
5. Heat the Oil: In a deep pan or fryer, heat oil to 350°F (175°C) ensuring enough oil to submerge the egg rolls for frying.
6. Fry the Egg Rolls: Carefully place the egg rolls into the hot oil in batches. Fry each egg roll for 2-3 minutes per side until they are golden brown and crispy.
7. Drain and Garnish: Remove the fried egg rolls with a slotted spoon and drain on paper towels to remove excess oil. Dust with powdered sugar before serving warm.

Notes

• Using frozen blueberries requires cornstarch to prevent sogginess caused by excess moisture.
• Ensure oil temperature is maintained at 350°F to achieve crispy texture without absorbing excess oil.
• Egg roll wrappers can be found in the refrigerated or frozen section of most grocery stores.
• Serve immediately for best texture; leftovers can be reheated in an oven to restore crispness.

Keywords: blueberry cream cheese egg rolls, dessert egg rolls, fried dessert, blueberry dessert, fried cream cheese rolls