Blueberry Cream Cheese Egg Rolls are the ultimate dessert snack, combining the tart sweetness of fresh blueberries with the creamy richness of sweetened cream cheese. These crispy golden rolls are a perfect treat for any occasion, whether served as a standalone dessert or paired with your favorite dipping sauce.
Ingredients
For the Blueberry Filling:
- 2 cups fresh blueberries
- ⅓ cup sugar
- 1 tbsp lemon juice
- 5 tbsp water
- 3 tbsp cornstarch (mixed with 2 tbsp water for thickening)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ⅓ cup sugar
- 1 tsp vanilla extract
For Assembly and Cooking:
- 12 egg roll wrappers, store-bought
- 2+ cups vegetable oil, for frying
- ¼ cup powdered sugar, for dusting
Instructions
- Prepare the Blueberry Filling : In a small saucepan, combine the blueberries, sugar, lemon juice, and 5 tablespoons of water. Cook over medium heat until the blueberries start to release their juices. Add the cornstarch slurry (cornstarch mixed with 2 tablespoons of water) to the saucepan. Cook and stir until the mixture thickens to a jam-like consistency. Remove from heat and let the blueberry filling cool completely.
- Make the Cream Cheese Filling : In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
- Assemble the Egg Rolls Lay an egg roll wrapper on a clean surface, with one corner pointing towards you (a diamond shape). Spread about 1 tablespoon of the cream cheese filling in the center of the wrapper, then top with a tablespoon of the blueberry filling. Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll tightly. Moisten the top corner with a bit of water to seal the egg roll. Repeat for all wrappers.
- Fry the Egg Rolls : Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes on each side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
- Dust and Serve : Once slightly cooled, dust the egg rolls with powdered sugar. Serve warm, optionally with a side of whipped cream or a blueberry dipping sauce.
Conclusion
Blueberry Cream Cheese Egg Rolls are a delightful fusion of flavors and textures—crispy, creamy, and bursting with fruity sweetness. Whether for a party or an indulgent treat, these egg rolls are sure to impress your family and friends.
Blueberry Cream Cheese Egg Rolls – Crispy and Creamy Delight
Crispy egg rolls filled with a sweet blueberrycompote and creamy cream cheese, perfect for a unique and delicious dessert.
For the Blueberry Filling:
- 2 cups fresh blueberries
- ⅓ cup sugar
- 1 tbsp lemon juice
- 5 tbsp water
- 3 tbsp cornstarch (mixed with 2 tbsp water for thickening)
For the Cream Cheese Filling:
- 8 oz cream cheese (softened)
- ⅓ cup sugar
- 1 tsp vanilla extract
- For Assembly and Cooking:
- 12 egg roll wrappers (store-bought)
- 2 + cups vegetable oil (for frying)
- ¼ cup powdered sugar (for dusting)
- Prepare the Blueberry Filling : In a small saucepan, combine the blueberries, sugar, lemon juice, and 5 tablespoons of water. Cook over medium heat until the blueberries start to release their juices. Add the cornstarch slurry (cornstarch mixed with 2 tablespoons of water) to the saucepan. Cook and stir until the mixture thickens to a jam-like consistency. Remove from heat and let the blueberry filling cool completely.
- Make the Cream Cheese Filling : In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
- Assemble the Egg Rolls Lay an egg roll wrapper on a clean surface, with one corner pointing towards you (a diamond shape). Spread about 1 tablespoon of the cream cheese filling in the center of the wrapper, then top with a tablespoon of the blueberry filling. Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll tightly. Moisten the top corner with a bit of water to seal the egg roll. Repeat for all wrappers.
- Fry the Egg Rolls : Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes on each side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
- Dust and Serve : Once slightly cooled, dust the egg rolls with powdered sugar. Serve warm, optionally with a side of whipped cream or a blueberry dipping sauce.