Blueberry Cream Cheese Egg Rolls

Blueberry Cream Cheese Egg Rolls are a delicious fusion dessert that combines crispy, golden egg roll wrappers with a creamy, sweet blueberry cream cheese filling. These handheld treats are perfect for parties, brunch, or a sweet snack. Serve them with a dusting of powdered sugar or a drizzle of berry sauce for an irresistible treat!

Ingredients

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tablespoon cornstarch
• 1 tablespoon water

For the Egg Rolls:

• 8–10 egg roll wrappers
• Vegetable oil, for frying
• 1 egg, beaten (for sealing the wrappers)

For Serving:

• Powdered sugar, for dusting (optional)
• Blueberry sauce or whipped cream, for dipping (optional)

Instructions

Step 1: Make the Blueberry Cream Cheese Filling

1. In a small saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, and water. Stir and cook until the blueberries break down and the mixture thickens, about 4–5 minutes. Remove from heat and let it cool slightly.
2. In a medium bowl, beat the softened cream cheese and vanilla extract until smooth and creamy.
3. Gently fold the cooled blueberry mixture into the cream cheese, creating a marbled effect. Set the filling aside.

Step 2: Assemble the Egg Rolls

1. Lay an egg roll wrapper on a clean surface with one corner pointing toward you (a diamond shape).
2. Place about 2 tablespoons of the blueberry cream cheese filling in the center of the wrapper.
3. Fold the bottom corner up and over the filling. Fold in the side corners, like an envelope, and roll it tightly. Brush the edges with the beaten egg to seal the wrapper.
4. Repeat with the remaining egg roll wrappers and filling.

Step 3: Fry the Egg Rolls

1. In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
2. Carefully place the egg rolls into the hot oil, frying 2–3 at a time to avoid overcrowding. Cook for 2–3 minutes per side, or until golden brown and crispy.
3. Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

Step 4: Serve

1. Dust the egg rolls with powdered sugar for a beautiful finish.
2. Serve warm with optional blueberry sauce, whipped cream, or vanilla ice cream for dipping.

Serving and Storage Tips

• Serving: These egg rolls are best served warm, fresh out of the fryer, when the filling is creamy and the wrapper is crispy.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer at 350°F (175°C) for about 5–7 minutes to restore crispiness.
• Freezing: Uncooked egg rolls can be frozen for up to 2 months. Fry them directly from frozen, adding a couple of extra minutes to the cooking time.

1. Can I bake the egg rolls instead of frying?

Yes! Brush the egg rolls lightly with oil, place them on a baking sheet, and bake at 400°F (200°C) for 12–15 minutes, flipping halfway through until golden and crispy.

2. Can I use frozen blueberries?

Absolutely! If using frozen blueberries, thaw them first and drain any excess liquid to prevent the filling from becoming too runny.

3. What dipping sauces go well with these egg rolls?

A blueberry sauce, whipped cream, chocolate sauce, or even a lemon glaze pairs beautifully with these egg rolls.

4. Can I make these ahead of time?

You can assemble the egg rolls ahead of time and refrigerate them for up to 4 hours before frying. Alternatively, freeze them uncooked for longer storage.

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