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
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 egg, beaten (for egg wash)
1 tablespoon cinnamon sugar (optional for coating)
Vegetable oil, for frying
Instructions
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In a medium bowl, combine softened cream cheese, powdered sugar, vanilla extract, and lemon juice. Mix until smooth.
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Gently fold in blueberries, ensuring even distribution.
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Lay egg roll wrappers flat on a clean surface. Spoon a portion of the blueberry cream cheese filling onto the center of each wrapper.
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Fold in the sides of the wrapper and roll tightly, sealing with a little water.
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Heat vegetable oil in a deep frying pan over medium-high heat.
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Fry egg rolls for 3-4 minutes per side until golden brown.
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Remove from oil and drain on paper towels.
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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
