These blueberry cream cheese egg rolls are the ultimate treat, blending a creamy, tangy filling with a crispy, golden exterior. Whether you're serving them as a delightful snack or a sweet dessert, these egg rolls will surely impress with every bite. The combination of fresh blueberries and smooth cream cheese wrapped in a crunchy egg roll shell makes for an irresistible indulgence.
Ingredients
8 egg roll wrappers
1 cup fresh or frozen blueberries
8 oz cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon lemon juice
1 egg, beaten (for egg wash)
1 tablespoon cinnamon sugar (optional for coating)
Vegetable oil, for frying
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a medium bowl, I mix together the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and well-combined.
Gently fold in the blueberries, making sure they are evenly distributed through the cream cheese mixture.
Lay the egg roll wrappers flat on a clean surface. I place a spoonful of the blueberry cream cheese filling in the center of each wrapper.
I fold in the sides of the wrapper and roll tightly to seal, using a small amount of water to help the edges stick.
Heat vegetable oil in a deep frying pan over medium-high heat.
Once the oil is hot, I carefully add the egg rolls to the pan and fry until golden brown, about 3-4 minutes per side.
Remove the egg rolls from the oil and drain on paper towels to remove excess oil.
Optional: I sprinkle with cinnamon sugar while still warm for an extra sweet touch.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Storage/Reheating
I recommend storing any leftover egg rolls in an airtight container in the refrigerator. They can be kept for up to 2 days. To reheat, I like to place them in a preheated oven at 350°F (175°C) for about 5-7 minutes until they’re warm and crispy again. Alternatively, you can reheat them in a skillet over low heat for a few minutes on each side to restore their crispiness.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, I can use frozen blueberries in this recipe. Just be sure to thaw them and drain any excess moisture before folding them into the cream cheese mixture.
Can I make the cream cheese filling in advance?
I love making the cream cheese filling ahead of time! You can prepare the mixture and store it in an airtight container in the fridge for up to 24 hours before assembling the egg rolls.
Can I bake these instead of frying them?
Absolutely! If I prefer baking, I can brush the egg rolls with a little oil or melted butter and bake them in a preheated oven at 375°F (190°C) for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Can I freeze these egg rolls?
Yes, I can freeze the egg rolls before frying them. After assembling, I place them on a baking sheet in a single layer and freeze until firm. Then, I transfer them to an airtight container or freezer bag. To cook from frozen, I fry them directly in the hot oil, adding an extra minute or two to the cooking time.
How do I make sure the egg rolls don’t leak during frying?
To avoid leakage, I make sure to seal the egg rolls tightly by folding in the sides and using a little water on the edges to help the wrapper stick. Frying them at the correct temperature also helps keep them from breaking open.
Conclusion
These blueberry cream cheese egg rolls are a delicious and easy treat to whip up for any occasion. The crispy exterior and creamy interior make every bite a perfect combination of textures. Whether I'm serving them to guests or indulging in a sweet snack, I know these egg rolls will always hit the spot.
Recipe:
Blueberry Cream Cheese Egg Rolls
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These irresistible blueberry cream cheese egg rolls combine the creamy richness of cream cheese with the burst of fresh blueberries, wrapped in a crispy, golden egg roll shell. Whether served as a dessert or snack, they provide a perfect balance of sweetness and tang. Easy to make, these egg rolls are a crowd-pleaser and sure to impress your guests!
Ingredients
8 egg roll wrappers
1 cup fresh or frozen blueberries
8 oz cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon lemon juice
1 egg, beaten (for egg wash)
1 tablespoon cinnamon sugar (optional for coating)
Vegetable oil, for frying
Instructions
-
In a medium bowl, combine softened cream cheese, powdered sugar, vanilla extract, and lemon juice. Mix until smooth.
-
Gently fold in blueberries, ensuring even distribution.
-
Lay egg roll wrappers flat on a clean surface. Spoon a portion of the blueberry cream cheese filling onto the center of each wrapper.
-
Fold in the sides of the wrapper and roll tightly, sealing with a little water.
-
Heat vegetable oil in a deep frying pan over medium-high heat.
-
Fry egg rolls for 3-4 minutes per side until golden brown.
-
Remove from oil and drain on paper towels.
-
Optional: Sprinkle with cinnamon sugar while still warm for an extra sweet touch.
Notes
If using frozen blueberries, ensure they are thawed and excess moisture is drained.
You can prepare the cream cheese filling in advance and refrigerate it for up to 24 hours.
To bake instead of frying, brush egg rolls with oil or melted butter and bake at 375°F (190°C) for 15-20 minutes, flipping halfway.
You can freeze the egg rolls before frying. After freezing, fry them directly from frozen, adding an extra minute or two to the cooking time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 180 kcal
