Blueberry Cream Cheese Egg Rolls

Introduction

Craving a crispy dessert that’s both creamy and fruity? These Blueberry Cream Cheese Egg Rolls are the perfect fusion of crunchy, creamy, and sweet. Inspired by your favorite cheesecake filling but wrapped in a golden, crispy shell, they’re a fun twist on a classic treat. Whether served as a quick dessert, brunch item, or party snack, they’ll be gone in seconds.

Ingredients List

• 1 cup fresh or frozen blueberries (thawed)
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/2 tsp lemon zest (optional, for brightness)
• 8 egg roll wrappers
• Water (for sealing)
• Oil for frying (vegetable or canola)
• Optional: extra powdered sugar for dusting or drizzle of lemon glaze

Substitutions:

• Swap blueberries with raspberries or strawberries.
• Use plant-based cream cheese and wrappers for a vegan version.

Timing

• Prep Time: 15 minutes
• Cook Time: 3–4 minutes per batch
• Total Time: ~25 minutes

Quick to make, and even faster to devour!

Step-by-Step Instructions

Step 1: Prepare the Filling

In a small bowl, beat the cream cheese with powdered sugar, vanilla extract, and lemon zest until smooth. Fold in the blueberries gently.

Step 2: Assemble the Rolls

Lay out an egg roll wrapper in a diamond shape. Spoon about 2 tablespoons of filling in the center. Fold the bottom corner up, then sides in, and roll tightly. Seal the edge with a dab of water.

Step 3: Fry the Egg Rolls

Heat 2 inches of oil in a deep pan to 350°F (175°C). Fry rolls in batches, turning occasionally, until golden brown—about 3-4 minutes. Drain on paper towels.

Step 4: Serve

Dust with powdered sugar or drizzle with lemon glaze. Serve warm for maximum creaminess.

Nutritional Information (Per Roll)

• Calories: 190 kcal
• Fat: 9g
• Carbs: 23g
• Sugar: 10g
• Protein: 3g

Healthier Alternatives for the Recipe

• Air Fryer Option: Spray with oil and air fry at 375°F for 6–8 minutes, flipping halfway.
• Low Sugar: Use a sugar substitute in the filling.
• Baked Version: Bake at 400°F for 12–15 minutes until golden.

Serving Suggestions

• Pair with vanilla ice cream or whipped cream.
• Great for brunch, dessert boards, or afternoon tea.
• Serve with lemon dipping sauce or a berry compote.

Common Mistakes to Avoid

• Overfilling: Causes leaks while frying. Stick to about 2 tbsp.
• Oil too cold or hot: Results in greasy or burnt rolls. Maintain 350°F.
• Not sealing tightly: Causes filling to escape.

Storing Tips for the Recipe

• Fridge: Store leftovers in an airtight container for 2–3 days. Reheat in oven or air fryer.
• Freezer: Freeze assembled (unfried) rolls and fry or bake straight from frozen. Add 2–3 minutes to cooking time.

Conclusion

These Blueberry Cream Cheese Egg Rolls are the ultimate dessert mash-up—crispy, creamy, fruity, and unforgettable. Perfect for sharing (or not), they’re easy to whip up anytime you need a sweet fix.

Give them a try and tag us with your creations! Subscribe for more dessert mashups and unique snack ideas.

FAQs

Q1: Can I use frozen blueberries?
Yes, just thaw and drain them first to prevent excess moisture.

Q2: Can I bake them instead of frying?
Absolutely! Bake at 400°F for 12–15 minutes or air fry for a lighter option.

Q3: Can I make them ahead of time?
Yes—assemble and refrigerate or freeze until ready to cook.