Name: Blueberry Cream Cheese Egg Rolls – A Crispy, Creamy Treat
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 2 cups fresh blueberries; ⅓ cup granulated sugar; 1 tablespoon lemon juice; 3 tablespoons water; 1 tablespoon cornstarch; 8 ounces cream cheese, softened; ⅓ cup granulated sugar; 1 teaspoon vanilla extract; 12 egg roll wrappers; 1 egg, beaten (for sealing); Vegetable oil, for frying; Powdered sugar, for dusting

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If you’ve never had Blueberry Cream Cheese Egg Rolls, you’re in for a real treat. These crispy little pockets are filled with a sweet, creamy blueberry and cream cheese mixture, then fried to golden perfection. They’re crunchy on the outside, soft on the inside, and dangerously delicious. Whether you serve them as a fun dessert, a brunch treat, or a late-night indulgence, they’ll disappear fast!

Why You’ll Love This Recipe

Crispy and creamy: The contrast of the crunchy wrapper and the soft, luscious filling is irresistible.
Super easy to make: A few simple ingredients and minimal prep time make this recipe a breeze.
Perfect for any occasion: Great for brunch, dessert, or a sweet snack.
Customizable: Swap the blueberries for other fruits, or add a drizzle of chocolate or caramel on top.

Ingredients

Here’s a quick look at what you’ll need:

Cream cheese
Powdered sugar
Fresh or frozen blueberries
Lemon zest
Egg roll wrappers
Vegetable oil for frying

Full list of ingredients is below.

Directions

Step 1: Make the Filling

In a bowl, mix the cream cheese, powdered sugar, and lemon zest until smooth. Gently fold in the blueberries, being careful not to crush them.

Step 2: Assemble the Egg Rolls

Lay an egg roll wrapper flat on a clean surface. Spoon a small amount of the cream cheese mixture into the center. Fold in the sides, then roll it up tightly, sealing the edges with a little water.

Step 3: Heat the Oil

In a deep skillet or saucepan, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).

Step 4: Fry the Egg Rolls

Carefully place the egg rolls in the hot oil, frying in batches to avoid overcrowding. Cook for about 2-3 minutes per side, until golden brown and crispy. Remove and drain on paper towels.

Step 5: Dust with Powdered Sugar and Serve

Let the egg rolls cool slightly, then dust with powdered sugar. Serve warm for the best flavor and texture.

Expert Tips and Tricks

Seal the edges well: Use a little water to help the wrapper stick and prevent the filling from leaking out during frying.
Don’t overfill: Too much filling can cause the egg rolls to burst while frying.
Keep the oil at the right temperature: If it’s too hot, the wrappers will brown too quickly. If it’s too cool, they’ll absorb too much oil.

Recipe Variations and Possible Substitutions

Different fruits: Swap the blueberries for strawberries, raspberries, or even diced apples.
Air fryer option: Spray the egg rolls lightly with oil and air fry at 375°F for about 8-10 minutes, flipping halfway through.
Baked version: Brush with melted butter and bake at 400°F for 15-18 minutes until golden and crispy.

Serving and Pairing Suggestions

These egg rolls are delicious on their own, but even better with a dip! Try them with:

Whipped cream
Vanilla ice cream
A drizzle of honey or chocolate sauce
A side of warm blueberry compote

Storage and Reheating Tips

Refrigerate: Store leftover egg rolls in an airtight container in the fridge for up to 3 days.
Freeze: Freeze before frying for up to 2 months. Fry straight from frozen, adding an extra minute to the cooking time.
Reheat: Crisp them up in an air fryer at 350°F for 3-5 minutes or in an oven at 375°F for about 10 minutes.

4 FAQs

Can I use frozen blueberries?
Yes! Just make sure to thaw and drain them first so they don’t make the filling too watery.
Can I make these ahead of time?
Absolutely! Assemble them ahead and keep them in the fridge or freezer until you’re ready to fry.
What’s the best way to prevent oil splatter?
Make sure the egg rolls are sealed tightly and pat them dry before frying to minimize splattering.
Can I use wonton wrappers instead?
Yes, but they’ll be smaller, so adjust the amount of filling accordingly.

Conclusion

These Blueberry Cream Cheese Egg Rolls are the perfect blend of crispy, creamy, and sweet. Whether you’re making them for a special occasion or just craving something delicious, they’re guaranteed to hit the spot. Make a batch and enjoy every crunchy, creamy bite!

Blueberry Cream Cheese Egg Rolls – A Crispy, Creamy Treat

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Blueberry Cream Cheese Egg Rolls are a delightful fusion of crispy exteriors and creamy, fruity interiors. These treats combine the tangy sweetness of blueberries with the rich smoothness of cream cheese, all encased in a golden-brown egg roll wrapper. Perfect as a dessert or a sweet snack, they’re sure to impress your family and friends.

Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 egg rolls 1x
Category: Dessert
Method: Frying
Cuisine: Fusion
Diet: Vegetarian

Instructions

Prepare the Blueberry Filling:
- In a medium saucepan over medium heat, combine the blueberries, granulated sugar, lemon juice, and 2 tablespoons of water. Cook until the blueberries release their juices and the mixture begins to simmer.
- In a small bowl, mix the cornstarch with the remaining tablespoon of water until smooth. Stir this slurry into the blueberry mixture.
- Continue cooking, stirring constantly, until the mixture thickens, approximately 1–2 minutes. Remove from heat and let it cool completely.
Prepare the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean, dry surface with one corner pointing toward you, forming a diamond shape.
- Spread about 1 tablespoon of the cream cheese mixture horizontally across the center of the wrapper, leaving space at the edges.
- Top the cream cheese with 1 tablespoon of the cooled blueberry filling.
- Fold the bottom corner over the filling, then fold in the side corners, and roll up tightly toward the top corner. Brush a small amount of the beaten egg on the top corner to seal the egg roll.
- Repeat this process with the remaining wrappers and filling.
Fry the Egg Rolls:
- In a large, deep skillet or saucepan, heat about 2 inches of vegetable oil to 350°F (175°C).
- Carefully place a few egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry each side until golden brown, approximately 2–3 minutes per side.
- Remove the egg rolls from the oil and drain on a plate lined with paper towels.
Serve:
- Once slightly cooled, dust the egg rolls with powdered sugar.
- Serve warm, optionally with a side of vanilla ice cream or a drizzle of chocolate sauce.

Notes

Ensure the blueberry filling is completely cooled before assembling to prevent the egg roll wrappers from becoming soggy.
For a lighter version, consider baking the assembled egg rolls in a preheated oven at 400°F (200°C) for 15–20 minutes, turning halfway through, until golden brown.
These egg rolls are best enjoyed fresh but can be reheated in an oven to retain their crispiness.