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Blueberry Cream Cheese Egg Rolls

These Blueberry Cream Cheese Egg Rolls are a delightful twist on traditional egg rolls, featuring a sweet and tangy blueberry filling paired with creamy, fluffy cream cheese. Perfect as a dessert or a sweet snack, these egg rolls are sure to impress with their crispy exterior and luscious interior.
Prep Time30 minutes
Active Time15 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: Blueberry Cream Cheese Egg Rolls
Yield: 12

Materials

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 extract

For the Egg Rolls:

  • - 12 egg roll wrappers
  • - 2+ cups vegetable oil for frying
  • - ¼ cup powdered sugar for dusting

Instructions

Make the Blueberry Filling:

  • - In a saucepan, combine the blueberries, sugar, lemon juice, and 4 tablespoons of water.
  • - Cook over medium heat until the blueberries burst and the mixture starts to simmer.
  • - In a small bowl, mix the remaining 3 tablespoons of water with the cornstarch until smooth.
  • - Add the cornstarch mixture to the saucepan, stirring constantly until the mixture thickens.
  • - Remove from heat and let the filling cool completely.

Prepare the Cream Cheese Filling:

  • - In a mixing bowl, beat the cream cheese, sugar, lemon juice, and vanilla extract until smooth and fluffy.

Assemble the Egg Rolls:

  • - Lay an egg roll wrapper on a clean surface with one corner pointing towards you.
  • - Spread about 1 tablespoon of the cream cheese filling diagonally across the center of the wrapper.
  • - Add about 1 tablespoon of the blueberry filling on top of the cream cheese.
  • - Moisten the edges of the wrapper with water.
  • - Fold the bottom corner over the filling, then fold in the side corners, and roll up tightly, sealing the top corner with a bit of water.
  • - Repeat with the remaining wrappers and fillings.

Fry the Egg Rolls:

  • - Heat the vegetable oil in a deep skillet or fryer to 350°F (175°C).
  • - Fry the egg rolls in batches, turning occasionally, until they are golden brown on all sides, about 2-3 minutes per side.
  • - Remove the egg rolls from the oil and drain on paper towels.

Serve:

  • - Dust the egg rolls with powdered sugar before serving.
  • - Enjoy warm or at room temperature.