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Blueberry Cream Cheese Egg Rolls
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Blueberry Cream Cheese Egg Rolls

Crispy on the outside and creamy on the inside, these Blueberry Cream Cheese Egg Rolls are a delightful combination of tangy cream cheese filling and sweet blueberry goodness. Perfect for breakfast, brunch, or dessert, these golden treats are dusted with powdered sugar for the ultimate indulgence!
Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Course: Breakfast, brunch, Dessert
Cuisine: American
Servings: 12
Calories: 179kcal

Ingredients

For the Blueberry Filling:

  • 2 cups fresh blueberries
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 7 tablespoons water divided
  • 3 tablespoons cornstarch

For the Cream Cheese Filling:

  • 8 oz cream cheese room temperature
  • 1/3 cup sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

For Assembly:

  • 12 egg roll wrappers
  • 2 + cups vegetable oil for frying
  • 1/4 cup powdered sugar for dusting

Instructions

Prepare the Blueberry Filling:

  • In a small saucepan over medium heat, combine blueberries, sugar, 3 tablespoons water, and lemon juice.
  • Stir and cook until the blueberries burst, approximately 3-4 minutes after coming to a boil.
  • In a small bowl, mix the remaining 4 tablespoons of water with the cornstarch until smooth.
  • Add the cornstarch mixture to the blueberry mixture and stir continuously until thickened.
  • Remove from heat and let the blueberry filling cool completely.

Prepare the Cream Cheese Filling:

  • In a medium bowl, use an electric mixer to beat the cream cheese until light and fluffy, about 2-3 minutes.
  • Add sugar, vanilla extract, and lemon juice. Beat for an additional 2 minutes, until smooth and creamy.

Assemble the Egg Rolls:

  • Place an egg roll wrapper on a clean, flat surface with one corner pointing toward you (like a diamond shape).
  • Add about 2 tablespoons of the cream cheese mixture to the center of the wrapper, spreading it slightly.
  • Top the cream cheese with a heaping spoonful (or two) of the cooled blueberry filling.
  • Dip your finger in water and run it along the edges of the wrapper to help seal.
  • Fold in the sides tightly over the filling, then roll the bottom edge up and over the filling, rolling tightly toward the top to form an egg roll. Seal the edge with water.
  • Repeat with the remaining wrappers and filling.

Fry the Egg Rolls:

  • Heat vegetable oil in a large skillet or frying pan over medium heat until it reaches 375°F (190°C).
  • Add the egg rolls, a few at a time, to the hot oil and cook for about 2-3 minutes per side, or until golden brown and crispy.
  • Transfer the fried egg rolls to a paper towel-lined plate to cool slightly.

Serve:

  • Dust the egg rolls with powdered sugar just before serving for an extra touch of sweetness.
  • Serve warm and enjoy!

Notes

Storage: These egg rolls are best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer for crispiness.
Nutritional Info: Calories and values are approximate and may vary depending on the brands used.