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Blueberry Cream Cheese Egg Rolls Recipe
Alyssa

Blueberry Cream Cheese Egg Rolls

Looking for a unique dessert idea? Try these Blueberry Cream Cheese Egg Rolls! A crispy golden shell filled with a tangy, creamy blueberry filling—this dessert is sure to impress!
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Blueberry Filling:
  • 2 cups fresh blueberries: The star of the recipe providing sweet and tangy flavor.
  • ⅓ cup sugar: Sweetens the blueberry mixture.
  • 1 tablespoon lemon juice: Adds a bright acidity to balance the sweetness.
  • 7 tablespoons water divided: Used to help thicken the filling with cornstarch.
  • 3 tablespoons cornstarch: Thickens the blueberry mixture to prevent it from being too runny.
For the Cream Cheese Filling:
  • 8 oz cream cheese room temperature: The creamy and rich filling base.
  • ⅓ cup sugar: Adds sweetness to the cream cheese mixture.
  • 1 teaspoon lemon juice: Brightens the flavor of the cream cheese.
  • 1 teaspoon vanilla extract: Adds a hint of warmth and sweetness.
For Frying and Assembly:
  • 12 egg roll wrappers: Crispy outer shell for the filling.
  • 2 + cups vegetable oil: For frying the egg rolls until golden brown.
  • ¼ cup powdered sugar: A finishing touch of sweetness.

Method
 

For the Blueberry Filling:
  1. In a small saucepan, add the blueberries, sugar, 3 tablespoons of water, and lemon juice.
  2. Cook over medium heat until the blueberries burst and the mixture thickens, about 3-4 minutes after boiling.
  3. In a small bowl, combine the remaining water with cornstarch and add to the blueberry mixture.
  4. Stir until thickened, then remove from heat and let the mixture cool.
For the Cream Cheese Filling:
  1. In a medium bowl, use an electric mixer to beat the cream cheese until light and fluffy, about 2-3 minutes.
  2. Add sugar, lemon juice, and vanilla extract. Beat for another 2 minutes until well combined.
Assembling the Egg Rolls:
  1. Place a couple of tablespoons of the cream cheese mixture in the center of each egg roll wrapper.
  2. Add a spoonful or two of the blueberry filling on top of the cream cheese.
  3. Dip your fingers in water and moisten the edges of the wrapper, folding in the sides and rolling tightly to seal.
Frying the Egg Rolls:
  1. Heat oil in a skillet or deep fryer to 375°F.
  2. Fry the egg rolls a few at a time for about 2-3 minutes on each side, or until golden brown.
  3. Transfer to a paper towel-lined plate to cool. Dust with powdered sugar before serving.

Notes

  • Use fresh blueberries for the best flavor, but if using frozen blueberries, reduce the amount of water to prevent excess liquid in the filling.
  • Experiment with different fruits: If blueberries aren’t available, try strawberries, raspberries, or blackberries for a different twist.