Blueberry Cream Cheese Egg Rolls Recipe
If you’ve ever wondered how to bring a playful twist to dessert, get ready to fall in love with Blueberry Cream Cheese Egg Rolls. These irresistible treats combine silky cream cheese, juicy blueberries, and just the right amount of sweetness, all bundled up in a crispy golden wrapper. Each bite delivers a creamy center wrapped in a delightfully crunchy shell, with pops of real blueberry that make the experience extra special. Whether you’re hosting a dinner party or just whipping up a weeknight treat, Blueberry Cream Cheese Egg Rolls are destined to steal the show.
Ingredients You’ll Need
This recipe calls for a handful of simple ingredients, each playing an essential role in creating the perfect taste and texture. From the tangy cream cheese to fresh bursts of blueberry and that dreamy crispy shell, every element works together to make these egg rolls absolutely unforgettable.
- Cream cheese (8 ounces, softened): The star of the filling, lending a luscious, creamy texture that pairs beautifully with the berries.
- Granulated sugar (1/4 cup): Provides just the right balance of sweetness to complement the richness of the cream cheese and tartness of the fruit.
- Vanilla extract (1 teaspoon): Adds warmth and depth, tying the flavors together for that classic dessert touch.
- Fresh or frozen blueberries (1 cup): These little bursts of fruitiness add juicy color and deliciously unexpected texture with every bite.
- Egg roll wrappers (12): The crisp outer layer that transforms the creamy filling into a hand-held delight; look for them in the produce or freezer section.
- Egg (1, beaten): Acts as the perfect sealant, keeping every bit of that creamy, fruity filling securely tucked inside.
- Vegetable oil (for frying): Ensures a crisp and golden exterior. Choose a neutral oil for best results.
- Powdered sugar (for dusting, optional): A delicate finish that adds a touch of elegance and extra sweetness to the finished rolls.
How to Make Blueberry Cream Cheese Egg Rolls
Step 1: Prepare the Cream Cheese Filling
Start by beating the softened cream cheese with the granulated sugar and vanilla extract in a medium bowl. Mix until everything is smooth, creamy, and irresistibly fragrant. Once combined, gently fold in the blueberries so they stay whole and juicy, giving your filling beautiful pops of fruity flavor in every bite.
Step 2: Fill and Roll the Wrappers
Lay an egg roll wrapper flat on a clean surface with one corner pointing toward you like a diamond. Spoon about two tablespoons of the creamy blueberry mixture into the center. Fold the bottom corner up over the filling, tuck in both sides, and tightly roll toward the top corner, just like wrapping a little present. Brush the top corner with beaten egg to seal each Blueberry Cream Cheese Egg Roll securely.
Step 3: Heat the Oil
Pour about two inches of vegetable oil into a deep skillet or heavy-bottomed pot, and heat it over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a tiny piece of wrapper; it should sizzle immediately but not brown too fast. This step ensures your egg rolls cook evenly with that signature crunch.
Step 4: Fry the Egg Rolls
Carefully slide the assembled egg rolls into the hot oil in batches, making sure not to overcrowd the pan. Fry each one for about 2 to 3 minutes per side, turning until both sides are beautifully golden and crisp. Once done, transfer them to a plate lined with paper towels to soak up any excess oil.
Step 5: Serve and Enjoy
Finally, while the Blueberry Cream Cheese Egg Rolls are still slightly warm, dust them with a flurry of powdered sugar for a stunning finish. The sweet, creamy, and crispy flavors come alive when served fresh and warm from the fryer—don’t be surprised if they vanish in minutes!
How to Serve Blueberry Cream Cheese Egg Rolls
Garnishes
For a truly show-stopping presentation, generously sprinkle the Blueberry Cream Cheese Egg Rolls with powdered sugar and maybe a little lemon zest. A dollop of whipped cream or a drizzle of warm berry sauce can make them look (and taste!) even more decadent.
Side Dishes
Pair these crispy delights with a scoop of vanilla ice cream or a fresh fruit salad. If you’re looking for something more comforting, a mug of coffee or hot tea alongside balances the sweetness perfectly.
Creative Ways to Present
Serve the egg rolls stacked on a platter with fresh berries scattered between layers for color. For parties, arrange them vertically in small glasses with extra blueberry sauce at the bottom for a dipping treat. Blueberry Cream Cheese Egg Rolls also make adorable single-serve desserts in parchment-lined baskets.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra egg rolls (a rare occasion, trust me), allow them to cool completely before storing them. Place them in an airtight container and refrigerate—they’ll keep their flavor and texture for up to three days.
Freezing
Blueberry Cream Cheese Egg Rolls freeze beautifully, making them perfect for batch prep. After assembling (but before frying), arrange them on a baking sheet and freeze until solid. Transfer to a freezer-safe bag for up to two months. When ready to enjoy, fry or bake them straight from the freezer—no thawing required!
Reheating
To restore their crispy exterior, reheat egg rolls in a preheated oven at 375°F (190°C) for 8 to 10 minutes, flipping once halfway through. Avoid microwaving, as it can make them soggy. For best results, reheat on a wire rack set over a baking sheet.
FAQs
Can I use frozen blueberries instead of fresh ones?
Absolutely! Both fresh and frozen blueberries work well. If using frozen, don’t thaw them first—just fold them in gently to avoid making the filling watery.
Is it possible to bake the egg rolls instead of frying?
Definitely! Brush each egg roll lightly with oil, place them on a baking sheet, and bake at 400°F (200°C) for 12 to 15 minutes, flipping once, until crisp and golden. The baked version is lighter yet still delivers a wonderful crunch.
What can I substitute for blueberries?
You can swap in other berries like raspberries or chopped strawberries. Just make sure they’re not overly juicy to avoid a runny filling, and remember that different berries bring their own unique twist to the Blueberry Cream Cheese Egg Rolls experience.
Can I make these egg rolls ahead of time for a party?
Yes! Assemble the egg rolls up to a day in advance and keep them covered in the fridge or freeze them for longer storage. Fry or bake just before serving to keep that irresistible crunch intact.
How do I prevent the rolls from unwrapping during frying?
Be sure to roll them snugly and seal the edges well with beaten egg. Don’t rush the sealing process, and consider letting the sealed rolls rest for a few minutes before frying to help them keep their shape.
Final Thoughts
No matter the occasion, there’s magic in every bite of Blueberry Cream Cheese Egg Rolls. This treat is a breeze to whip up, yet it never fails to impress. If you’re ready to wow your friends and family with something a little unexpected (and a lot delicious), give these sweet, fruity, crispy egg rolls a try—you might just find them becoming a new favorite at your table.
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Blueberry Cream Cheese Egg Rolls Recipe
- Total Time: 21 minutes
- Yield: 12 egg rolls 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet blueberries and creamy cheese encased in crispy egg roll wrappers with this easy-to-make Blueberry Cream Cheese Egg Rolls recipe. Perfect for a special dessert or a sweet treat any time of day!
Ingredients
Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Other Ingredients:
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
- Powdered sugar for dusting (optional)
Instructions
- Prepare Cream Cheese Filling: In a medium bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Gently fold in the blueberries.
- Assemble Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of the cream cheese mixture onto the center. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly toward the top corner. Brush the top corner with the beaten egg to seal. Repeat with the remaining wrappers and filling.
- Fry the Egg Rolls: Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy. Remove to a paper towel-lined plate to drain.
- Serve: Dust with powdered sugar before serving if desired. Serve warm.
Notes
- You can substitute blueberries with raspberries or strawberries.
- For a baked version, brush the rolls lightly with oil and bake at 400°F (200°C) for 12-15 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Fusion-American
Nutrition
- Serving Size: 1 egg roll
- Calories: 185
- Sugar: 9 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
