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
