Description

Blueberry Cream Cheese Egg Rolls are a delightful and crispy dessert twist combining creamy, sweet cream cheese filling with fresh, juicy blueberries, all wrapped in crispy egg roll wrappers and fried to golden perfection. Finished with a dusting of powdered sugar, these egg rolls offer a perfect balance of tart and sweet flavors in a crunchy bite-sized treat.

Ingredients

Scale

For the Dough:

8 egg roll wrappers
1 egg (beaten, for sealing)

For the Filling:

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

For Frying:

Oil for frying
Powdered sugar for garnish

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Instructions

Prepare the Filling: In a medium bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth and creamy. In another bowl, toss the blueberries with lemon juice. If using frozen blueberries, add cornstarch to the blueberries to prevent excess moisture and ensure a thicker filling.
Assemble the Egg Rolls: Lay an egg roll wrapper flat on a clean surface. Place 1 to 2 tablespoons of the cream cheese mixture in the center, and then add a spoonful of the blueberry mixture on top. Brush the edges of the wrapper with beaten egg to help seal. Fold the wrapper by folding in the sides and then rolling tightly. Press the edges with a fork to seal securely.
Heat Oil and Fry: Heat oil in a deep pan or fryer to 350°F (175°C). Carefully place the egg rolls in the hot oil in small batches. Fry each side for approximately 2 to 3 minutes or until the egg rolls are golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
Serve and Garnish: Once drained, dust the egg rolls with powdered sugar for a sweet finishing touch. Serve warm to enjoy the crispy texture and melty creamy blueberry filling at its best.

Notes

If using frozen blueberries, make sure to thaw and drain them well to reduce excess moisture before mixing with cornstarch and lemon juice.
Keep the oil temperature steady at 350°F to ensure even frying and avoid soggy egg rolls.
You can substitute vanilla extract with almond extract for a different flavor profile.
Serve immediately for best texture, as the egg rolls will soften if left to sit too long.
Leftover egg rolls can be rewarmed in an oven or air fryer to re-crisp.