Get ready to transform dessert with these irresistible Blueberry Cream Cheese Egg Rolls! This unique treat combines a sweet, tangy blueberry filling and creamy, rich cream cheese, all wrapped in a crispy, golden egg roll shell.
They are surprisingly easy to make and offer a delightful textural contrast that will impress everyone. Prepare for a new favorite dessert!
Table of Contents
Why You’ll Love These Blueberry Cream Cheese Egg Rolls
These delightful Blueberry Cream Cheese Egg Rolls are a must-try for many reasons. They are quick and easy to prepare, making them perfect for busy schedules. You get the ideal balance of sweet and tangy flavors in every bite.
They are incredibly versatile, fitting seamlessly into any occasion, from casual snacks to elegant gatherings. These dessert egg rolls offer a fun and unexpected twist on traditional sweet treats. Your guests will love this memorable and crowd-pleasing treat!
Blueberry Cream Cheese Egg Rolls
Equipment
- Small saucepan
- Small bowl
- Medium bowl
- Electric mixer
- large skillet
- Frying pan
- Paper towel-lined plate
Ingredients
Blueberry Filling
- 2 cups fresh blueberries
- ⅓ cup sugar
- 1 tablespoon lemon juice
- 7 tablespoons water divided
- 3 tablespoons cornstarch
Cream Cheese Filling
- 8 oz cream cheese room temperature
- ⅓ cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
For Assembly & Frying
- 12 egg roll wrappers
- 2+ cups vegetable oil
- ¼ cup powdered sugar for dusting
Instructions
For The Blueberry Filling
- Combine blueberries, sugar, 3 tablespoons water, and lemon juice in a small saucepan over medium heat; cook and stir until blueberries burst, about 3-4 minutes after boiling.
- Mix the remaining water with cornstarch in a small bowl until smooth, then stir into the blueberry mixture.
- Continue stirring until the blueberry filling thickens, then remove from heat and allow it to cool completely.
For The Cream Cheese Filling
- In a medium bowl, beat the cream cheese with an electric mixer until it becomes light and fluffy, approximately 2-3 minutes.
- Add sugar, vanilla extract, and lemon juice to the cream cheese, then beat for another 2 minutes until fully combined.
Assembling The Egg Rolls
- Place a couple of tablespoons of cream cheese filling in the center of an egg roll wrapper, then top with a generous spoonful or two of the cooled blueberry filling.
- Moisten the edges of the egg roll wrapper with water using your finger to help seal it.
- Fold the sides of the wrapper tightly over the filling, then roll the front edge up and towards the back to create a sealed egg roll.
- Heat 2 or more cups of vegetable oil in a large skillet or frying pan to 375°F (190°C) over medium heat.
- Carefully add egg rolls a few at a time to the hot oil and fry for several minutes per side until they turn golden brown.
- Transfer the cooked egg rolls to a plate lined with paper towels to drain excess oil and cool slightly.
- Just before serving, sprinkle the cooled blueberry cream cheese egg rolls generously with powdered sugar.
Notes
Ingredients
Gather these simple ingredients to create your delectable Blueberry Cream Cheese Egg Rolls. Each component plays a vital role in achieving that perfect sweet and tangy balance.
For The Blueberry Filling:
- 2 cups fresh blueberries
- ⅓ cup sugar
- 1 tablespoon lemon juice
- 7 tablespoons water, divided
- 3 tablespoons cornstarch
For The Cream Cheese Filling:
- 8 oz cream cheese, room temperature
- ⅓ cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
For Assembly & Finishing:
- 12 egg roll wrappers
- 2+ cups vegetable oil, for frying
- ¼ cup powdered sugar, for dusting
Notes & Substitutions
You have flexibility with certain ingredients. Fresh blueberries are fantastic, but frozen blueberries work just as well; simply thaw them first. Feel free to experiment with other fruits like strawberries, raspberries, or cherries for different fruit cream cheese rolls.
Always use full-fat cream cheese and ensure it’s fully softened to achieve the smoothest filling. Standard square egg roll wrappers are best; avoid spring roll wrappers as they are too thin. For frying, canola or peanut oil are also good alternatives to vegetable oil.
Equipment
You don’t need many specialized tools for these blueberry cream cheese egg rolls.
- Small saucepan
- Small mixing bowl
- Medium mixing bowl
- Electric mixer (handheld or stand)
- Large skillet or frying pan
- Slotted spoon or tongs
- Paper towel-lined plate
- Whisk or spoon for stirring
- Optional: Deep-fry thermometer for precise oil temperature.
Instructions
Creating your crispy, sweet Blueberry Cream Cheese Egg Rolls is a fun and straightforward process. Follow these steps carefully for the best results.
Prepare Blueberry Filling
In a small saucepan over medium heat, combine blueberries, sugar, 3 tablespoons of water, and lemon juice. Stir consistently and cook for approximately 3-4 minutes after the mixture comes to a boil, until the blueberries have burst. In a separate small bowl, whisk the remaining 4 tablespoons of water with cornstarch until fully combined to create a slurry. Stir this cornstarch slurry into the bubbling blueberry mixture. Continue stirring the blueberry mixture until it thickens to a jam-like consistency. Remove the pan from the heat and allow the filling to cool completely before proceeding.
Prepare Cream Cheese Filling
In a medium bowl, use an electric mixer to beat the softened cream cheese until it becomes light and fluffy, which usually takes about 2-3 minutes. Add the sugar, vanilla extract, and lemon juice to the whipped cream cheese. Continue beating for an additional 2 minutes, ensuring all ingredients are smoothly combined and the filling is uniform.
Assemble Egg Rolls
Lay an egg roll wrapper flat on your clean work surface, oriented like a diamond (a corner pointing towards you). Place a couple of tablespoons of the cream cheese mixture slightly below the center of the wrapper.
Top the cream cheese with a generous spoonful or two of the cooled blueberry filling. Dip your finger in water and moisten all the edges of the egg roll wrapper; this creates an adhesive seal. Tightly fold the bottom corner over the filling, tucking it in firmly.
Then, fold in both side corners towards the center. Finally, roll the wrapper tightly from the bottom upwards towards the top corner, sealing it completely. Repeat this process for all remaining wrappers, preparing all your sweet egg rolls for frying.
Fry Egg Rolls
Heat 2 or more cups of vegetable oil in a large skillet or frying pan over medium heat until it reaches 375°F (190°C). If you don’t have a thermometer, a small piece of wrapper should sizzle immediately when dropped in.
Carefully add the assembled Blueberry Cream Cheese Egg Rolls to the hot oil, frying only a few at a time to avoid overcrowding the pan and dropping the oil temperature.
Cook each batch for a few minutes per side, turning them occasionally, until they achieve a beautiful golden brown color and are crispy.
Use a slotted spoon or tongs to transfer the fried egg rolls to a plate lined with paper towels to drain any excess oil. Allow them to cool slightly before serving.
According to cooking experts, maintaining an ideal oil temperature between 350°F and 375°F is crucial for achieving crispy fried foods while preventing them from becoming greasy.
Finish and Serve
Right before serving, generously sprinkle the warm Blueberry Cream Cheese Egg Rolls with powdered sugar for an extra touch of sweetness and presentation. Serve them warm to enjoy the crispy exterior and melty, delicious fillings.
Pro Tips & Troubleshooting
For perfect Blueberry Cream Cheese Egg Rolls every time, keep these tips in mind. Always ensure both the blueberry and cream cheese fillings are completely cool before you begin assembly; warm fillings will make the wrappers soggy and difficult to work with.
Do not overfill the wrappers; a couple of tablespoons of each filling is usually plenty to avoid breakage. Seal wrappers tightly by moistening the edges thoroughly with water to prevent any delicious filling from leaking out during frying.
Maintain a consistent oil temperature of 375°F to ensure even cooking and golden crispiness. Avoid overcrowding the pan when frying, as this lowers the oil temperature and results in greasy egg rolls. Finally, allow them to cool for a few minutes before eating to prevent burns and enjoy the texture.
Common Mistakes
- Using cold cream cheese will lead to a lumpy filling.
- Not thickening the blueberry filling enough can cause soggy egg rolls.
- Under- or overfilling wrappers makes them hard to roll and prone to breaking.
- Incorrect oil temperature results in either burned or greasy results.
Serving, Storage & Variations
These Blueberry Cream Cheese Egg Rolls are delightful on their own, but can be enhanced in many ways.
Serving Suggestions
- Dust them generously with powdered sugar for a classic finish.
- Serve these sweet egg rolls alongside a scoop of vanilla ice cream or a dollop of whipped cream.
- A drizzle of chocolate or caramel sauce can add an extra layer of indulgence.
Storage Instructions
Cool the cooked egg rolls completely before storing them. You can keep them in an airtight container at room temperature for a day. For longer freshness, refrigerate them for up to 3-4 days. You can also freeze cooked egg rolls for up to a month; reheat in an oven or air fryer. Uncooked egg rolls can be frozen on a baking sheet, then transferred to a freezer bag and fried from frozen.
Flavor Variations
- Experiment with other fruit fillings like cherry, apple, or peach for different dessert egg rolls.
- Enhance the blueberry filling with a pinch of cinnamon or nutmeg.
- Add mini chocolate chips or finely chopped nuts to the cream cheese filling.
- For something completely different, explore savory egg roll options with different fillings.
Nutrition
These approximate nutritional values for one serving of Blueberry Cream Cheese Egg Rolls are provided for general information. Individual values may vary based on ingredients and preparation methods.
| Nutrient | Amount |
|---|---|
| Calories | 179 kcal |
| Carbohydrates | 28 g |
| Protein | 3 g |
| Fat | 7 g |
| Saturated Fat | 4 g |
| Polyunsaturated Fat | 0.4 g |
| Monounsaturated Fat | 2 g |
| Cholesterol | 20 mg |
| Sodium | 135 mg |
| Potassium | 57 mg |
| Fiber | 1 g |
| Sugar | 17 g |
| Vitamin A | 269 IU |
| Vitamin C | 3 mg |
| Calcium | 26 mg |
| Iron | 1 mg |
FAQ
Can I use frozen blueberries for these Blueberry Cream Cheese Egg Rolls?
Yes, absolutely! Thaw the frozen blueberries completely and drain any excess liquid before using them in the filling.
Can these egg rolls be baked or air-fried instead of deep-fried?
For a healthier option, you can bake them at 400°F (200°C) for 15-20 minutes, or air-fry at 375°F (190°C) for 8-10 minutes, until golden brown. Lightly brush or spray with oil first.
How do I prevent the egg rolls from breaking open during frying?
Ensure you don’t overfill the wrappers and that all edges are tightly sealed with water before frying. This creates a strong barrier against leakage.
What is the best way to reheat leftover Blueberry Cream Cheese Egg Rolls?
Reheat them in an oven at 350°F (175°C) for 5-10 minutes, or in an air fryer for 3-5 minutes, until crispy and warmed through. This keeps them from getting soggy.
Can I prepare the filling ahead of time?
Yes, both the blueberry and cream cheese fillings can be made up to 2-3 days in advance. Store them separately in airtight containers in the refrigerator until ready to assemble.
Conclusion
These Blueberry Cream Cheese Egg Rolls are a truly delightful dessert that brings together crispy texture and creamy, fruity flavors. They are simple enough for beginners and busy parents, proving that unique treats don’t have to be complicated. We encourage you to try this fun recipe and discover your new favorite sweet indulgence. Share your experiences and enjoy these incredible dessert egg rolls!
