Get ready to experience a delightful twist on a classic treat with these incredible Blueberry Cream Cheese Egg Rolls. These handheld pockets of joy combine the sweet tang of blueberries with the rich, creamy goodness of cream cheese, all wrapped in a crispy, golden egg roll wrapper. They’re perfect for breakfast, a decadent dessert, or even a fun party appetizer. The combination of warm, gooey filling and a crunchy exterior makes these blueberry cream cheese egg rolls utterly irresistible. Imagine biting into a sweet, fruity, and creamy delight – that’s exactly what you get!
30 minutes
15 minutes
45 minutes
12 egg rolls
Why You’ll Love This Recipe
- Quick and easy to make for a weeknight treat or party appetizer.
- The perfect balance of sweet blueberries and tangy cream cheese.
- Crispy on the outside, warm and gooey on the inside – pure deliciousness!
- A fun and approachable recipe for bakers of all skill levels.
- These blueberry cream cheese egg rolls are a guaranteed crowd-pleaser.
Ingredients
Gather these simple ingredients to create your delicious Blueberry Cream Cheese Egg Rolls. The star ingredients are fresh blueberries and smooth cream cheese, which create the irresistible sweet and tangy filling.
- 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
- 12 egg roll wrappers
- 2+ cups vegetable oil, for frying
- ¼ cup powdered sugar, for dusting
Ingredient Notes and Substitutions
Make these blueberry cream cheese egg rolls perfect for your taste with these helpful notes. Don’t have fresh blueberries? Frozen blueberries work well, but you may need to cook them a bit longer to release their juices.
- If you don’t have fresh blueberries, use frozen blueberries. Add them directly to the saucepan, and you might need an extra minute or two of cooking time to ensure they break down.
- For a richer flavor, you can add a pinch of cinnamon or nutmeg to the blueberry filling.
- If cream cheese is too firm, microwave it for 15-20 seconds to soften before beating.
- For a dairy-free option, use a dairy-free cream cheese alternative. Adjust sugar as needed for sweetness.
- Ensure your egg roll wrappers are fresh and pliable; dry wrappers can crack when you fold them.
How to Make Blueberry Cream Cheese Egg Rolls
Step 1: Prepare the Blueberry Filling
In a small saucepan, combine the fresh blueberries, ⅓ cup sugar, 1 tablespoon lemon juice, and 3 tablespoons of the water. Stir everything together and place the pan over medium heat. Cook this mixture, stirring occasionally, until the blueberries begin to burst, which should take about 3-4 minutes after it starts boiling.
Step 2: Thicken the Blueberry Filling
While the blueberries are cooking, whisk together the remaining 4 tablespoons of water and the cornstarch in a small bowl until you achieve a smooth slurry with no lumps. Pour this cornstarch mixture into the bubbling blueberry mixture. Continue to stir constantly until the filling thickens noticeably, becoming jam-like. Once thickened, remove the saucepan from the heat and set it aside to cool completely.
Step 3: Make the Cream Cheese Filling
In a medium mixing bowl, place the softened cream cheese. Use an electric mixer to beat the cream cheese until it’s light and fluffy, which typically takes about 2-3 minutes. Scrape down the sides of the bowl as needed.
Step 4: Finish the Cream Cheese Filling
Add the ⅓ cup sugar, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract to the whipped cream cheese. Continue to beat with the electric mixer for another 2 minutes until all the ingredients are well combined and the filling is smooth and creamy. This makes the base for your delicious cream cheese filling.
Step 5: Assemble the Egg Rolls
Lay one egg roll wrapper flat on a clean surface with a corner pointing towards you, like a diamond. Place about 2 tablespoons of the cream cheese mixture in the center of the wrapper. Top this with a heaping spoonful or two of the cooled blueberry filling, making sure not to overfill.
Step 6: Seal the Egg Rolls
Dip your fingertip into a small bowl of water and lightly moisten the two side edges and the top edge of the egg roll wrapper. Gently fold the left and right sides of the wrapper inward, over the filling. Then, carefully roll the front edge (the one closest to you) up tightly over the filling, continuing to roll towards the back until you have a neatly sealed egg roll.
Step 7: Heat the Oil
Pour enough vegetable oil into a large skillet or frying pan to reach a depth of about 1-2 inches. Heat the oil over medium heat until it reaches a temperature of 375 degrees Fahrenheit. Use a thermometer to ensure the oil is at the correct temperature for optimal frying.
Step 8: Fry the Egg Rolls
Carefully place 2-3 assembled egg rolls into the hot oil, being careful not to overcrowd the pan. Fry them for about 2-4 minutes per side, or until they are beautifully golden brown and crispy all over. You want them to be evenly cooked and have that satisfying crunch.
Step 9: Drain and Cool
Once golden brown, use tongs to carefully remove the fried egg rolls from the hot oil. Place them on a plate lined with paper towels. This allows excess oil to drain away, ensuring they stay nice and crispy. Let them cool slightly before dusting.
Step 10: Serve Your Blueberry Cream Cheese Egg Rolls
Just before serving, lightly dust the warm egg rolls with powdered sugar for an extra touch of sweetness and visual appeal. Serve them fresh and warm for the best texture and flavor combination. Enjoy your homemade blueberry cream cheese egg rolls!
Pro Tips
- Ensure your cream cheese is fully at room temperature for the creamiest filling without lumps.
- Don’t overfill the egg roll wrappers; too much filling makes them difficult to seal and can cause them to burst during frying.
- Maintain the oil temperature at 375°F. If it’s too cool, the egg rolls will be greasy; if too hot, they’ll burn before cooking through.
- Fry in batches to avoid crowding the pan, which lowers the oil temperature and results in unevenly cooked egg rolls.
- Let the blueberry filling cool completely before assembling. Warm filling can make the wrappers sticky and harder to work with.
Serving Suggestions
These delicious blueberry cream cheese egg rolls are fantastic on their own, but they also pair wonderfully with a few simple additions for an even more delightful experience.
- Serve warm with a drizzle of extra blueberry sauce or a dollop of whipped cream.
- Enjoy with a simple vanilla ice cream for a classic dessert pairing.
- Offer a side of raspberry coulis for a complementary berry flavor.
- Serve as a sweet addition to brunch alongside fresh fruit.
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Storage and Reheating
Store any leftover blueberry cream cheese egg rolls in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for 5-8 minutes, or until heated through and crispy. Avoid reheating in the microwave, as it can make the wrappers soggy.
FAQs
Can I bake these egg rolls instead of frying them?
While frying gives them the signature crispy texture, you can bake them. Brush them with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden. They won’t be quite as crispy as fried versions.
Can I make the filling ahead of time?
Yes, both the blueberry and cream cheese fillings can be made a day in advance and stored separately in airtight containers in the refrigerator. Let the cream cheese filling come to room temperature slightly before assembling.
What can I use if I don’t have egg roll wrappers?
Spring roll wrappers or wonton wrappers can be used as substitutes. Be aware that they may have different cooking times and textures. Wonton wrappers are smaller, so you’ll need to use more.
How do I prevent the filling from leaking out?
Ensure you seal the edges of the egg roll wrapper well with water. Also, avoid overfilling the wrappers, which is a common reason for leaks during frying.
More Recipes You’ll Love
If you enjoyed these Blueberry Cream Cheese Egg Rolls, you’ll want to explore these other delicious recipes that offer similar sweet and satisfying flavors.
- Cracker Barrel Fried Apples
- Delicious Raspberry Vanilla Cream Crepes
- Avocado Egg Toast and Hash Brown Cups
Final Thoughts
These Blueberry Cream Cheese Egg Rolls are a fantastic way to enjoy a unique dessert or treat. The combination of warm, crispy wrappers, a sweet and tangy blueberry filling, and a creamy cream cheese layer is simply divine. They are surprisingly easy to make, making them perfect for any occasion, from a casual get-together to a special celebration. Don’t hesitate to try this recipe – you’ll be delighted by how quickly they become a favorite!
PrintBlueberry Cream Cheese Egg Rolls
These Blueberry Cream Cheese Egg Rolls are a delicious twist on a classic treat, combining sweet blueberries with tangy cream cheese in a crispy egg roll wrapper. Perfect for breakfast or dessert!
- Prep Time: 30
- Cook Time: 15
- Total Time: 45
- Yield: 12 egg rolls 1x
- Category: Easy Dessert Recipes
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups fresh blueberries
⅓ cup sugar
1 tablespoon lemon juice
7 tablespoons water, divided
3 tablespoons cornstarch
8 oz cream cheese, room temperature
1 teaspoon vanillal extract
1 teaspoon lemon juice
12 egg roll wrappers
2+ cups vegetable oil, for frying
¼ cup powdered sugar, for dusting
Instructions
In a saucepan, combine blueberries, ⅓ cup sugar, lemon juice, and 4 tablespoons of water. Bring to a boil.
Mix cornstarch with the remaining 3 tablespoons of water, then add to the blueberry mixture. Cook until thickened and set aside to cool.
In a bowl, mix cream cheese, 1 teaspoon lemon juice, 1 teaspoon vanilla extract, and ⅓ cup sugar until smooth.
Spread a small amount of the cooled blueberry filling onto each egg roll wrapper.
Layer the cream cheese mixture over the blueberry filling.
Fold the egg roll wrapper into a triangle, sealing edges with a little water.
Heat oil in a deep fryer or pan to 350°F (175°C). Fry the egg rolls for 2-3 minutes or until golden and crispy.
Remove from oil and let cool slightly. Dust with powdered sugar before serving.
Notes
Use fresh blueberries for the best flavor. If necessary, you can substitute frozen blueberries that have been thawed and drained.
Make sure egg roll wrappers are not torn while folding.
For a healthier alternative, use a deep fryer with less oil or a lightly greased baking sheet in a hot oven for a lighter version.
Nutrition
- Serving Size: 1 egg roll
- Calories: 360
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg