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
Scale
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
