If you have a sweet tooth and love a crunchy little treat, you are going to fall head over heels for this Blueberry Cream Cheese Egg Rolls Recipe. Imagine crisp, golden egg rolls encasing a luscious blend of tangy cream cheese and bursting blueberries—each bite delivers a perfect harmony of flavors and textures that’s both nostalgic and delightfully surprising. Whether you’re hosting brunch, impressing guests with something unique, or just craving a cozy dessert, these egg rolls are a fantastic way to enjoy a fresh twist on fruit-filled goodness.
Ingredients You’ll Need
The charm of this Blueberry Cream Cheese Egg Rolls Recipe lies in its simplicity. Each ingredient plays a key role — from the fresh blueberries providing sweet juiciness, to the cream cheese that adds smooth richness, and the egg roll wrappers delivering a satisfyingly crispy exterior. These straightforward ingredients come together beautifully to create an irresistible treat.
- 2 cups fresh blueberries: Choose ripe, firm berries for the best fruity burst.
- â…“ cup sugar: Sweetens the blueberry filling perfectly without overpowering.
- 1 tablespoon lemon juice: Adds a bright, tangy note to balance the sweetness.
- 7 tablespoons water, divided: Used to cook the filling and activate the cornstarch.
- 3 tablespoons cornstarch: Thickens the blueberry filling to the perfect consistency.
- 8 oz cream cheese (room temperature): Provides a smooth, creamy base for the filling.
- â…“ cup sugar: Sweetens the cream cheese mixture for a lightly sweet flavor.
- 1 teaspoon lemon juice: Brightens the cream cheese and balances richness.
- 1 teaspoon vanilla: Adds warmth and depth to the cream cheese filling.
- 12 egg roll wrappers: The crispy, crunchy envelope that makes this treat so fun.
- 2+ cups vegetable oil: For frying the egg rolls to golden perfection.
- ¼ cup powdered sugar: For dusting the finished egg rolls with a touch of sweetness.
How to Make Blueberry Cream Cheese Egg Rolls Recipe
Step 1: Prepare the Blueberry Filling
Start by creating the vibrant blueberry filling that’s going to bring juicy sweetness to this dish. On medium heat, combine your fresh blueberries, sugar, 3 tablespoons of water, and lemon juice in a small saucepan. Stir frequently and cook the mixture until the berries burst and the mixture bubbles up—usually about 3 to 4 minutes. This soft, fruity base is then thickened by whisking together the remaining water with cornstarch before stirring it into the blueberry mixture. Keep stirring until it thickens nicely, then remove it from the heat and let it cool down to avoid melting the cream cheese when assembling.
Step 2: Whip Up the Cream Cheese Filling
While the blueberry filling cools, turn your attention to the creamy center. Using an electric mixer, beat the room temperature cream cheese until it’s wonderfully fluffy—about 2 to 3 minutes. This step ensures the cream cheese is light and airy, making a perfect contrast to the dense berry filling. Then, add sugar, vanilla extract, and lemon juice to the cream cheese and continue beating for another 2 minutes. This luscious mix provides a rich and tangy profile that complements the sweet burst of blueberries beautifully.
Step 3: Assemble the Egg Rolls
Now comes the fun part—putting it all together! Lay out an egg roll wrapper and place a couple of tablespoons of the cream cheese mixture right in the center, then top it with a heaping spoonful or two of the luscious blueberry filling. To seal the deal, dip your finger in water and moisten the edges of the wrapper, which helps keep everything tucked inside during frying. Fold the sides snugly over the filling, then carefully roll the front edge up and toward the back to form a neat package. This technique ensures the fillings stay inside while the wrapper crisps up, creating that addictive crunch you love.
Step 4: Frying to Golden Perfection
Heat your vegetable oil in a skillet over medium heat until it reaches approximately 375 degrees, perfect for a quick, golden fry. Carefully place the egg rolls in the oil, but don’t overcrowd the pan—frying them a few at a time guarantees even cooking and crispiness. Fry them for a few minutes on each side until they transform into a gorgeous golden brown. Once cooked, transfer the egg rolls to a paper towel-lined plate to drain any excess oil. Just before serving, dust them lightly with powdered sugar for a delicate finish that adds a subtle sweetness and makes them look as amazing as they taste.
How to Serve Blueberry Cream Cheese Egg Rolls Recipe
Garnishes
Adding a garnish can elevate this simple dessert to a restaurant-worthy dish. A sprinkle of powdered sugar is classic, but consider fresh mint leaves for a pop of green and subtle freshness. Drizzling warm honey or a bit of homemade berry syrup can add a sticky, sweet glaze to make the egg rolls even more irresistible.
Side Dishes
While these egg rolls shine on their own, pairing them with something creamy and mild, like a scoop of vanilla ice cream or a dollop of whipped cream, complements the tart fruit and crunchy wrapper beautifully. Fresh fruit salad or a simple yogurt parfait can also harmonize well, making your treat a little more substantial for brunch or dessert plates.
Creative Ways to Present
Presentation is half the fun—try slicing the egg rolls diagonally on a platter to showcase the beautiful layers of cream cheese and blueberry inside. Serving them on colorful plates lined with parchment paper creates a casual but chic vibe. For parties, offer small dipping bowls with lemon glaze or berry coulis, inviting guests to personalize their bites and experience different flavor twists.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which might be rare!), keep them in an airtight container at room temperature for a few hours or in the refrigerator for up to two days. Make sure to allow them to cool completely before storing to prevent sogginess. When ready to enjoy again, reheating gently will help bring back some of that crisp texture.
Freezing
To freeze, prepare and assemble your Blueberry Cream Cheese Egg Rolls Recipe but do not fry them yet. Place them on a baking sheet lined with parchment paper, freeze until firm, then transfer them to a freezer bag or container. This way, you can fry them straight from frozen whenever a sweet craving hits, saving time and keeping that fresh homemade feel.
Reheating
For reheating, avoid the microwave as it can make the wrapper soggy. Instead, pop the egg rolls into a preheated oven at 350 degrees Fahrenheit for about 10 minutes or until they regain their crispy texture. This method ensures they taste almost as fresh as when first made.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to thaw and drain any excess liquid from the frozen blueberries before using them in your filling. This will help avoid making the filling too watery and keep the perfect texture for your egg rolls.
What other fruits could I use in this recipe?
This recipe works wonderfully with other berries like raspberries or blackberries, and you can also experiment with chopped apples or peaches for a different sweet twist. Just adjust the sugar slightly depending on the sweetness of the fruit.
Is it okay to bake these instead of frying?
Yes, baking is a great option if you want a lighter version. Brush the egg rolls with a little oil and bake at 400 degrees Fahrenheit for 15-20 minutes or until golden and crisp. The texture might be a bit different but still delicious.
Can I prepare the filling in advance?
Definitely! Both the blueberry and cream cheese fillings can be made ahead and refrigerated. Just bring the cream cheese filling back to room temperature before assembling for easier spreading and rolling.
How do I make sure the egg rolls don’t burst while frying?
Make sure to seal the edges well by using a finger dipped in water when folding. Also, avoid overfilling the wrappers and fry at the recommended temperature so they cook quickly and hold together without bursting.
Final Thoughts
This Blueberry Cream Cheese Egg Rolls Recipe is a fun and delightful way to enjoy classic flavors in a new, exciting format. Crispy, creamy, and bursting with fruity goodness, these egg rolls are sure to become one of your favorite sweet treats. Don’t hesitate to give this recipe a try—you might just be surprising your taste buds and impressing everyone around the table!
Print
Blueberry Cream Cheese Egg Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 egg rolls
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
These Blueberry Cream Cheese Egg Rolls combine a crispy golden shell with a luscious filling of sweetened cream cheese and homemade blueberry compote. Perfect as a delightful dessert or snack, they offer a balance of fruity sweetness and creamy richness, all wrapped in a satisfyingly crunchy egg roll wrapper.
Ingredients
Blueberry Filling
- 2 cups fresh blueberries
- â…“ cup sugar
- 1 tablespoon lemon juice
- 7 tablespoons water, divided
- 3 tablespoons cornstarch
Cream Cheese Filling
- 8 oz cream cheese, room temperature
- â…“ cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Assembly & Cooking
- 12 egg roll wrappers
- 2+ cups vegetable oil (for frying)
- ¼ cup powdered sugar (for dusting)
Instructions
- Prepare the Blueberry Filling: In a small saucepan over medium heat, combine the blueberries, sugar, 3 tablespoons of water, and lemon juice. Stir frequently and cook until the blueberries burst and the mixture starts boiling, about 3-4 minutes after reaching a boil.
- Thicken the Blueberry Mixture: In a separate small bowl, mix the remaining 4 tablespoons of water with the cornstarch until fully combined. Add this slurry to the blueberry mixture. Continue stirring the mixture on heat until it thickens. Remove from heat and allow it to cool completely.
- Make the Cream Cheese Filling: Using an electric mixer in a medium bowl, beat the cream cheese until fluffy, approximately 2-3 minutes. Add sugar, lemon juice, and vanilla extract, and beat together for another 2 minutes to combine thoroughly.
- Assemble the Egg Rolls: Lay out one egg roll wrapper. Spoon about two tablespoons of cream cheese mixture into the center, then add a heaping spoonful or two of the cooled blueberry filling on top of the cream cheese layer.
- Seal the Egg Rolls: Dip your fingers in water and moisten the edges of the egg roll wrapper to help seal it. Fold the sides tightly over the filling, then roll the front edge over and continue rolling toward the back to enclose the filling completely.
- Heat the Oil: Pour vegetable oil into a large skillet or frying pan, enough for shallow frying, and heat it over medium heat to approximately 375°F (190°C).
- Fry the Egg Rolls: Carefully add a few egg rolls at a time to the hot oil. Fry each side for a few minutes until the wrappers turn golden brown and crisp. Avoid overcrowding the pan for even frying.
- Drain and Cool: Remove the fried egg rolls and place them on a paper towel-lined plate to absorb excess oil and cool slightly.
- Serve: Just before serving, sprinkle the egg rolls with powdered sugar for an elegant finishing touch.
Notes
- Make sure the blueberry filling is completely cool before assembling to prevent the egg roll wrappers from becoming soggy.
- You can substitute fresh blueberries with frozen blueberries; just thaw and drain excess liquid before cooking.
- For a crispier texture, fry in small batches and keep the oil temperature consistent.
- Serve with a side of whipped cream or vanilla ice cream for an indulgent treat.
- Leftover blueberry cream cheese filling can be refrigerated for up to 3 days.
