Description
Imagine biting into a warm, golden egg roll only to find a luscious swirl of sweet blueberries and creamy cheesecake filling tucked inside. These Blueberry Cream Cheese Egg Rolls are the perfect balance between crispy and creamy, tart and sweet. A fusion of dessert comfort food and crunchy indulgence, they’re easy to make and even easier to love. Whether you’re looking for a quick breakfast idea, a show-stopping dessert for your next gathering, or a new take on snack-time classics, this easy recipe delivers it all.
A delicious option among easy desserts and food ideas, these rolls are ideal when you want something homemade that feels bakery-quality. The contrast of the crisp shell with the velvety filling makes every bite memorable. You’ll love how simple it is to make a batch—whether baked, fried, or air-fried. Sweet tooth satisfaction guaranteed!
Ingredients
8 oz (225g) cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
1 cup fresh or frozen blueberries
1 tbsp lemon juice (optional)
1 tsp cornstarch
10 egg roll wrappers
Water (for sealing)
Oil for frying
Powdered sugar (optional, for dusting)
Instructions
- Prepare blueberry filling: In a small saucepan over medium heat, combine blueberries, lemon juice, and cornstarch. Cook for 5–7 minutes, stirring often, until the mixture thickens. Let cool.
- Make cream cheese filling: In a bowl, mix softened cream cheese, sugar, and vanilla until smooth. Fold in the cooled blueberry mixture.
- Assemble egg rolls: Place wrapper in diamond shape. Add 1–2 tbsp filling near the center. Fold bottom up, sides in, and roll. Seal with a dab of water.
- Fry: Heat oil to 350°F (175°C). Fry rolls 2–3 minutes per side until golden. Drain on paper towels.
- Serve: Dust with powdered sugar and enjoy warm.