Blueberry Cream Cheese Egg Rolls
Blueberry Cream Cheese Egg Rolls are a crispy, golden dessert with a creamy cream cheese filling and a tangy blueberry burst. Perfect for a fun treat or party snack, these fried egg rolls are a delightful twist on a classic dessert.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 35-40 minutes
- Yield: 6 servings (2 egg rolls per serving)
- Category: Dessert, Snack
- Method: Fried
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Blueberry Filling:
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2 cups fresh blueberries
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⅓ cup sugar
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1 tablespoon lemon juice
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7 tablespoons water (divided)
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3 tablespoons cornstarch
For the Cream Cheese Filling:
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8 oz cream cheese, room temperature
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⅓ cup sugar
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1 teaspoon lemon juice
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1 teaspoon vanilla extract
For the Egg Rolls:
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12 egg roll wrappers
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2+ cups vegetable oil (for frying)
Optional:
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¼ cup powdered sugar (for dusting)
Instructions
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Make the Blueberry Filling:
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In a saucepan, combine blueberries, sugar, and lemon juice. Simmer and stir in a cornstarch slurry (cornstarch and water). Cook until thickened (5-7 minutes). Let cool.
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Make the Cream Cheese Filling:
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Beat cream cheese, sugar, lemon juice, and vanilla until smooth. Set aside.
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Assemble the Egg Rolls:
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Lay egg roll wrappers in a diamond shape. Add a tablespoon of cream cheese filling and top with blueberry filling. Roll tightly, sealing with water.
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Fry the Egg Rolls:
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Heat vegetable oil to 350°F (175°C) and fry egg rolls 2-3 minutes per side, until golden brown. Drain on paper towels.
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Serve:
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Dust with powdered sugar and serve warm.
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Notes
Variations: Try using different berries or add a cinnamon sugar coating for extra flavor.
Store in an airtight container for up to 2 days. Reheat in the oven to restore crispness.
