I’m so excited to share one of my absolute favorite dessert creations with you: Blueberry Cream Cheese Egg Rolls! Imagine crispy, golden-brown egg rolls filled with a creamy, tangy cream cheese mixture and a burst of sweet, juicy blueberries.
This delightful treat is surprisingly easy to make and will be ready in about 30 minutes, making it the perfect quick dessert for any occasion.
Table of Contents
Why You’ll Love These Blueberry Cream Cheese Egg Rolls
These aren’t just any dessert; they’re special, and here’s why I think you’ll fall in love:
- The perfect balance of creamy and fruity.
- Ready in under 30 minutes.
- Impress your friends with this unique dessert.
- A fun twist on classic flavors that everyone will enjoy.
Ingredients for Blueberry Cream Cheese Egg Rolls
Here’s what you’ll need to whip up a batch of these tasty treats:
- 2 cups fresh blueberries
- ⅓ cup sugar
- 1 tablespoon lemon juice
- 7 tablespoons water, (divided)
- 3 tablespoons cornstarch
- 8 oz cream cheese, (room temperature)
- ⅓ cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 12 egg roll wrappers
- 2+ cups vegetable oil
- ¼ cup powdered sugar, (for dusting)
When it comes to ingredients, quality matters. Use fresh, plump blueberries for the best flavor; they’ll burst beautifully when cooked. As for the egg roll wrappers, I’ve found that most brands work well, but I personally prefer the ones that are slightly thicker, as they hold up better during frying.
Making the Blueberry Filling
This is where the magic starts! Here’s how to make the blueberry filling:
- In a small saucepan over medium heat, add blueberries, sugar, 3 tablespoons water and lemon juice. I like to stir everything together to make sure the sugar is evenly distributed. Cook until the blueberries have burst, approximately 3-4 minutes after coming to a boil. This releases their juices and creates a lovely, jammy consistency.
- In a small bowl, mix remaining water and cornstarch until combined, then add to the blueberry mixture. This is our thickening agent! I always make sure the cornstarch is fully dissolved to avoid any lumps.
- Continue stirring until the blueberry mixture has thickened. Once it coats the back of a spoon, it’s ready! Remove from heat and let cool completely. This step is crucial; warm filling will melt the cream cheese later on.
Preparing the Cream Cheese Filling
Now for the creamy, dreamy part:
- In a medium bowl, using an electric mixer, beat cream cheese until fluffy, about 2-3 minutes. This is so important. Room-temperature cream cheese whips up much smoother, ensuring there are no lumps in your filling. If you use cold cream cheese, it will be difficult to get it smooth, and your filling won’t have the right texture.
- Add sugar, vanilla extract, and lemon juice. Beat for an additional 2 minutes. This blends all the flavors together, creating a perfectly balanced sweet and tangy filling.
How to Fold Blueberry Cream Cheese Egg Rolls
Folding egg rolls might seem intimidating, but I promise it’s easier than it looks!
- Add a couple tablespoons of cream cheese mixture to the center of the egg roll wrapper, followed by a heaping spoonful, or two, of the blueberry filling on top of the cream cheese filling.
- Using your fingers, dip your finger into water and rub water along the edges of the wrapper. This will help seal the egg roll closed, preventing any filling from escaping during cooking.
- Tightly fold in the sides over the filling, and then roll the front edge up over the filling and towards the back. Make sure it’s snug!
For another fun dessert recipe, check out these Delightful Strawberry Shortcake Sushi Rolls for your next get together.
Cooking Instructions: Frying, Baking, and Air Frying
Here are three ways you can cook your Blueberry Cream Cheese Egg Rolls, with a little tip for each!
Frying:
- Heat oil in a large skillet or frying pan to 375 degrees over medium heat.
- Add egg rolls, a few at a time, to the pan, and cook for a few minutes per side or until golden brown. Don’t overcrowd the pan; this will lower the oil temperature and result in soggy egg rolls.
- Transfer to a paper towel-lined plate to cool. This helps absorb any excess oil.
To prevent egg rolls from bursting while frying, make sure they are sealed tightly. Also, maintain a consistent oil temperature.
Vegetable oil, peanut oil, or canola oil are the best oils for frying egg rolls because of their high smoke points.
Baking:
I’m not an expert on baking these, but you can bake these blueberry cream cheese egg rolls at 375 degrees F for about 12-15 minutes. Keep an eye on them, and brush them with butter for a richer flavor.
Air Frying:
To air fry these treats, I recommend setting your air fryer to 350 degrees F and cooking them for about 8-10 minutes. Make sure to flip them halfway through for even browning!
Serving Suggestions and Dipping Sauce
For a beautiful presentation, arrange the egg rolls on a platter and dust generously with powdered sugar right before serving.
For a simple dipping sauce, I love to whisk together 4 ounces of softened cream cheese with 2 tablespoons of milk and 1 tablespoon of honey until smooth. A simple berry compote on the side is great too!
If you’re looking for an alternative to the cream cheese dipping sauce, you could try a drizzle of chocolate ganache, similar to what’s used in the Frosted Coffee Brownies recipe.
How to Store Blueberry Cream Cheese Egg Rolls
To store cooked egg rolls, let them cool completely and then store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best results.
To store uncooked egg rolls, place them in a single layer on a baking sheet lined with parchment paper, and then freeze them. Once frozen, transfer them to a freezer bag. Fry them directly from frozen, adding a few extra minutes to the cooking time.
Yes, you can absolutely make these ahead of time! Just follow the instructions above for storing uncooked egg rolls.
Variations on the Recipe
Want to mix things up? Here are a few of my favorite variations:
| Variation | Ingredient Change |
|---|---|
| Chocolate Chip | Add 1/2 cup mini chocolate chips to filling |
| Strawberry Cheesecake | Substitute strawberries for blueberries |
| Pumpkin Spice | Add 1 tsp pumpkin pie spice to cream cheese |
Troubleshooting Guide
If your wrappers are tearing, it could be because they are too dry. Try lightly dampening them with a wet paper towel before filling.
If your filling is leaking, make sure you’re not overfilling the egg rolls and that the edges are sealed tightly with water.
FAQs about Blueberry Cream Cheese Egg Rolls
Can you use frozen blueberries in this recipe instead of fresh blueberries?
While fresh blueberries are my preference, frozen blueberries will work in a pinch. Just make sure to thaw and drain them well before using.
What other fruit could you use for this egg roll recipe?
Strawberries, raspberries, or even diced apples would be delicious!
Are these egg rolls crunchy or chewy?
They are wonderfully crunchy on the outside and creamy on the inside!
What do Blueberry Cheesecake Egg Rolls Taste Like?
They taste like a handheld version of blueberry cheesecake, with a crispy exterior!
Can I Use Frozen Blueberries?
Yes, but thaw and drain them first.
How to Serve Blueberry Cheesecake Egg Rolls?
Dust with powdered sugar and serve with a simple dipping sauce.
Conclusion
I hope you’re as excited as I am to try these Blueberry Cream Cheese Egg Rolls! They’re the perfect combination of creamy, fruity, and crispy, and they’re so easy to make. Now it’s your turn! Try this recipe and let me know how they turned out. Don’t be shy, leave a comment below with any questions or share your own variations. I can’t wait to hear from you!
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Amazing Blueberry Cream Cheese Egg Rolls Recipe
Ingredients
Equipment
Method
- In a small saucepan over medium heat, add blueberries, sugar, 3 tablespoons water and lemon juice. I like to stir everything together to make sure the sugar is evenly distributed. Cook until the blueberries have burst, approximately 3-4 minutes after coming to a boil. This releases their juices and creates a lovely, jammy consistency.
- In a small bowl, mix remaining water and cornstarch until combined, then add to the blueberry mixture. This is our thickening agent! I always make sure the cornstarch is fully dissolved to avoid any lumps.
- Continue stirring until the blueberry mixture has thickened. Once it coats the back of a spoon, it’s ready! Remove from heat and let cool completely. This step is crucial; warm filling will melt the cream cheese later on.
- In a medium bowl, using an electric mixer, beat cream cheese until fluffy, about 2-3 minutes. This is so important. Room-temperature cream cheese whips up much smoother, ensuring there are no lumps in your filling. If you use cold cream cheese, it will be difficult to get it smooth, and your filling won’t have the right texture.
- Add sugar, vanilla extract, and lemon juice. Beat for an additional 2 minutes. This blends all the flavors together, creating a perfectly balanced sweet and tangy filling.
- Add a couple tablespoons of cream cheese mixture to the center of the egg roll wrapper, followed by a heaping spoonful, or two, of the blueberry filling on top of the cream cheese filling.
- Using your fingers, dip your finger into water and rub water along the edges of the wrapper. This will help seal the egg roll closed, preventing any filling from escaping during cooking.
- Tightly fold in the sides over the filling, and then roll the front edge up over the filling and towards the back. Make sure it’s snug!
- Heat oil in a large skillet or frying pan to 375 degrees over medium heat.
- Add egg rolls, a few at a time, to the pan, and cook for a few minutes per side or until golden brown. Don’t overcrowd the pan; this will lower the oil temperature and result in soggy egg rolls.
- Transfer to a paper towel-lined plate to cool. This helps absorb any excess oil.
