Why You’ll Love This Recipe
I love how these egg rolls combine the creamy richness of cheesecake with the juicy burst of blueberries, all wrapped in a crunchy shell. They’re quick to prepare, customizable with different fruits or flavorings, and always a crowd-pleaser. Plus, they offer a fun twist on traditional desserts, making them a memorable treat for any occasion.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Egg roll wrappers
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Fresh blueberries
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Cream cheese, softened
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Granulated sugar
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Vanilla extract
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Lemon zest
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Powdered sugar (for dusting)
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Vegetable oil (for frying)
Directions
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In a medium bowl, I mix the softened cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth and well combined.
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I gently fold in the fresh blueberries, being careful not to crush them, to maintain their shape and juiciness.
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I lay an egg roll wrapper on a clean surface with one corner pointing toward me. I spoon about two tablespoons of the blueberry cream cheese mixture onto the center of the wrapper.
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I fold the bottom corner over the filling, then fold in the sides, and roll tightly to enclose the filling completely. I use a dab of water to seal the final edge of the wrapper.
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In a deep fryer or large pan, I heat vegetable oil to 350°F (175°C). I fry the egg rolls in batches, turning occasionally, until they’re golden brown and crispy, about 2–3 minutes per batch.
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I remove the egg rolls with a slotted spoon and drain them on paper towels to remove excess oil.
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Once slightly cooled, I dust the egg rolls generously with powdered sugar and serve them warm.
Servings and Timing
This recipe yields approximately 12 egg rolls. Preparation time is about 20 minutes, and cooking time is around 10 minutes, totaling approximately 30 minutes.
Variations
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Fruit Variations: I sometimes substitute blueberries with other fruits like strawberries, raspberries, or blackberries for a different flavor profile.
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Chocolate Addition: For a richer dessert, I add mini chocolate chips to the cream cheese mixture.
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Baking Option: To reduce oil usage, I bake the assembled egg rolls at 400°F (200°C) for 15–20 minutes, flipping halfway through, until they’re golden and crispy.
Storage/Reheating
I store any leftover egg rolls in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a preheated oven at 350°F (175°C) for about 5–7 minutes to restore their crispiness. I avoid microwaving, as it can make them soggy.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, I can use frozen blueberries, but I make sure to thaw and drain them well before incorporating to prevent excess moisture in the filling.
How do I prevent the egg rolls from becoming soggy?
I ensure the oil is at the correct temperature before frying and avoid overcrowding the pan. After frying, I drain the egg rolls on paper towels to remove excess oil.
Can I prepare these egg rolls ahead of time?
Yes, I assemble the egg rolls and store them in the refrigerator for up to a day before frying. This makes it convenient to prepare them in advance for events.
What dipping sauces pair well with these egg rolls?
I enjoy serving them with a drizzle of blueberry sauce, a dollop of whipped cream, or even a scoop of vanilla ice cream for added indulgence.
Are there any gluten-free alternatives for the wrappers?
Yes, I look for gluten-free egg roll wrappers available at specialty stores or online to accommodate dietary restrictions.
Conclusion
Blueberry Cream Cheese Egg Rolls are a delightful dessert that combines the creamy texture of cheesecake with the fruity burst of blueberries, all encased in a crispy shell. They’re easy to make, versatile, and sure to impress guests or satisfy a personal sweet tooth. Whether for a special occasion or a casual treat, these egg rolls are a delicious addition to any dessert repertoire.
Print
Blueberry Cream Cheese Egg Rolls
- Total Time: 30 minutes
- Yield: 12 egg rolls
- Diet: Vegetarian
Description
These indulgent egg rolls are stuffed with a blueberry cheesecake filling and fried until golden—crispy, creamy, and bursting with flavor.
Ingredients
12 egg roll wrappers
1 cup fresh blueberries (or thawed, well-drained frozen blueberries)
8 oz cream cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract
1 tsp lemon zest
Vegetable oil, for frying
Powdered sugar, for dusting
Instructions
In a medium bowl, combine the cream cheese, sugar, vanilla extract, and lemon zest until smooth.
Gently fold in the blueberries, taking care not to crush them.
Place an egg roll wrapper on a flat surface with a corner pointing toward you. Spoon about 2 tablespoons of the filling into the center.
Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with a little water.
Heat oil in a deep fryer or skillet to 350°F (175°C). Fry egg rolls in batches for 2–3 minutes, turning occasionally, until golden brown.
Drain on paper towels and dust with powdered sugar. Serve warm.
Notes
To bake instead of fry: brush rolls with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
Add mini chocolate chips to the filling for extra indulgence.
Best served fresh, but can be reheated in the oven to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Fusion / American-inspired
