Blueberry Cream Cheese Egg Rolls
These Blueberry Cream Cheese Egg Rolls are a sweet treat on traditional egg rolls with a sweet, creamy filling that is full of juicy blueberries. They’re the perfect dessert for any day of the week.
One of our favorite things about this dessert recipe is that it’s the perfect combination of crispy exterior and creamy center. So, it’s guaranteed to satisfy all your cravings.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need simple ingredients so you don’t have to worry about spending too much on your next trip to the grocery store.
- It’s a great way to use fresh blueberries during the blueberry season when they are ripe and sweet.
- This recipe also makes a great afternoon snack or dessert for your dinner party.
🛒Ingredients
This is a list of the ingredients that you will need to pick up the next time you are in the grocery store so that you can make this recipe to share with your family and friends.
- fresh blueberries
- sugar
- water
- fresh lemon juice
- lemon zest
- salt
- cornstarch and water
- cream cheese
- vanilla extract
- egg roll wrappers
- vegetable oil
- powdered sugar
See the recipe card below for quantities.
🔪 How to Make This Blueberry Cream Cheese Egg Rolls
This is a quick overview of the steps needed to make these egg rolls. You can find the full list of instructions in the printable recipe card at the bottom of this post.
In a medium-sized saucepan, place the blueberries, sugar, water, lemon juice, lemon zest, and salt. Cook over medium heat for 4-5 minutes, until the blueberries just start to soften. Add the cornstarch slurry and cook until thickened.
In a medium sized bowl, beat the cream cheese, sugar and vanilla until smooth.
Preheat the oil. Place a smear of cream cheese and then top with a spoonful of blueberry filling. Roll the egg rolls and seal them closed with a small amount of water.
The deep fry in the preheated oil until crispy and warm all the way through. Dust with powdered sugar before serving.
🥄 Equipment
You will need a few kitchen tools to help you make this easy recipe. Gather these tools so you can make this sweet treat:
- medium saucepan
- small bowl
- medium bowl
- large pot or frying pan
🥫 Storage
Storage – Store leftover egg rolls in an airtight container in the fridge for up to 4 days.
Freezing – You can also freeze these by storing them in a freezer-safe bag for up to three months. Make sure to thaw them in the fridge before reheating them.
Serve With
We love to serve these tasty desserts with our favorite dinner. Such as this Cream Cheesy Taco Pasta Bake. It’s one of the easiest meals that you will ever make.
💭 Tips
Here are a few tips that you can use to ensure that these dessert egg rolls turn out perfectly for you when you make them.
- Make sure that your oil is hot before you add the egg rolls. Cold oil will give you soggy egg rolls.
- Don’t overstuff the egg rolls, because if the filling leaks out, it will cause a lot of splatters from your oil.
- Don’t overcrowd the oil or your egg rolls will not get nice and crispy on the outside.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
We like to reheat them in the air fryer at 350 degrees for 3-5 minutes. However, you can also reheat them in the oven for 10 minutes.
We used a small amount of amount spread on the wrapper to help seal them closed.
🍽 More Blueberry Recipes
Do you enjoy blueberry recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Blueberry Cream Cheese Egg Rolls
Equipment
- medium saucepan
- small bowl
- medium bowl
- large pot or frying pan
Ingredients
- 2 cups fresh blueberries
- ⅓ cup sugar
- 3 tablespoons water
- 1 tablespoon fresh lemon juice
- Zest from 1 lemon
- ½ teaspoon salt
- 3 tablespoons cornstarch +4 Tbsp water
- 8 ounces cream cheese softened
- ⅓ cup sugar
- 1 teaspoon vanilla
- 12 egg roll wrappers
- 2 cups vegetable oil
- ¼ cup powdered sugar
Instructions
- In a medium sized saucepan, place the blueberries, sugar, water, lemon juice, lemon zest and salt.
- Cook over medium heat for 4-5 minutes, until the blueberries just start to soften.
- In a small bowl, mix the cornstarch with 4 tablespoons of water until it’s smooth and add it to the blueberries.
- Continue to cook for another 1-2 minutes, or until the mixture starts to thicken.
- Remove from heat and set aside to cool slightly.
- In a medium sized bowl, beat the cream cheese, sugar and vanilla until smooth.
- Pour the oil into a large frying pan and bring the oil to low/medium heat while assembling the eggrolls.
- Have a small bowl of water close to help seal the wrappers while rolling them.
- Start with the square wrapper and take about 1-2 teaspoons of the cream cheese mixture and spread it in the center in a diagonal line, leaving room at the corners so it doesn’t spill out.
- Top it with 1-2 teaspoons of the blueberries.
- Start by folding opposite corners towards each other.
- Turn the wrapper 90 degrees and start by rolling it towards the opposite side, trying to scoop the filling into the center of the wrapper as you go.
- Use your fingers and dip them into the water and seal the wrapper as you go.
- Press the edges closed as much as possible.
- Place in the oil and fry on each side for 2-3 minutes, or until lightly golden brown.
- Remove and allow to drain in a paper towel lined plate for the oil to drip off. Let cool and repeat until all are fried. Sprinkle them with powdered sugar and serve while warm!
