Amazing Blueberry Cream Cheese Egg Rolls

Oh, there’s nothing quite like the joy of a warm, crispy dessert, especially one that surprises you with a creamy, fruity center! I adore creating dishes that bring a little unexpected delight to the table, and these Blueberry Cream Cheese Egg Rolls are absolutely perfect for that.

They combine a satisfying crunch with a sweet and tangy blueberry cream cheese filling, making for an unforgettable treat. I promise you, these are easier to make than you might think, and they come together in approximately 45 minutes from start to finish. Get ready to fall in love with your new favorite dessert!

Why You’ll Love These Blueberry Cream Cheese Egg Rolls

I know you’re going to adore these egg rolls as much as I do. Here’s why I think they’ll quickly become a cherished recipe in your kitchen:

• Irresistible Flavor Combination: The sweet burst of blueberries perfectly complements the rich, tangy cream cheese filling, creating a harmonious and utterly delicious flavor profile in every bite.
• Perfectly Crispy Texture: I love the delightful crunch of a golden-brown egg roll wrapper, which gives way to the smooth, creamy interior. It’s a textural dream!
• Surprisingly Simple to Make: Don’t let the “egg roll” part intimidate you! I’ll walk you through each step, and you’ll find that assembling and cooking these is a fun and straightforward process.
• Versatile Dessert or Snack: These Blueberry Cream Cheese Egg Rolls are elegant enough for a special occasion dessert, yet casual enough to enjoy as a sweet snack any time the craving strikes.

Key Ingredients for Perfect Blueberry Cream Cheese Egg Rolls

Getting the right ingredients and prepping them correctly is key to any great recipe. Let me share some of my insights for these delicious egg rolls.

• Egg Roll Wrappers: I always look for wrappers that are fresh and pliable. You can typically find them in the refrigerated produce section of your grocery store, often near the tofu or other Asian-inspired ingredients. Keep them covered with a damp paper towel while you’re working to prevent them from drying out, which can make them harder to fold and more prone to cracking.
• Cream Cheese: This is a crucial one! I can’t stress enough the importance of using room temperature cream cheese. If it’s too cold, it will be lumpy and difficult to beat into a smooth, fluffy consistency. Just set it out on the counter for about 30 minutes to an hour before you plan to start cooking.
• Blueberries: For this recipe, I specifically call for fresh blueberries, as they burst beautifully and create a vibrant filling. If you absolutely must use frozen, I recommend thawing them completely and draining any excess liquid before adding them to the saucepan to prevent the filling from becoming too watery. Always choose plump, firm fresh berries for the best results.

How to Make Blueberry Cream Cheese Egg Rolls

Making these Blueberry Cream Cheese Egg Rolls is a truly rewarding experience, and I’m so excited to guide you through each step. Just follow my lead, and you’ll have a batch of these delectable treats ready in no time.

Ingredients

• 2 cups fresh blueberries
• ⅓ cup sugar
• 1 tablespoon lemon juice
• 7 tablespoons water, (divided)
• 3 tablespoons cornstarch
• 8 oz cream cheese, (room temperature)
• ⅓ cup sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla
• 12 egg roll wrappers
• 2+ cups vegetable oil
• ¼ cup powdered sugar, (for dusting)

Instructions

1. Prepare the Blueberry Filling

• In a small saucepan over medium heat, add blueberries, sugar, 3 tablespoons water and lemon juice. Stir and cook until blueberries have burst, approximately 3-4 minutes after coming to a boil.
• In a small bowl, mix remaining water and cornstarch until combined then add to blueberry mixture.
• Continue stirring until blueberry mixture has thickened. Remove from heat and let cool.

1. Make the Cream Cheese Filling

• In a medium bowl, using an electric mixer, beat cream cheese until fluffy, about 2-3 minutes.
• Add sugar, vanilla extract and lemon juice. Beat for an additional 2 minutes.

1. Assemble the Egg Rolls

• Add a couple tablespoons of cream cheese mixture, in the center of the egg roll wrapper followed by a heaping spoonful, or two, of the blueberry filling on top of the cream cheese filling.
• Using your fingers, dip your finger into water and rub water along the edges of the wrapper (this will help seal the egg roll closed).
• Tightly fold in sides over the filling and then roll the front edge up over the filling and towards the back.

1. Fry the Egg Rolls

• Heat oil in a large skillet over medium heat, or frying pan to 375 degrees.
• Add egg rolls, a few at a time, to pan and cook for a few minutes per side or until golden brown.
• Transfer to a paper towel lined plate to cool.

1. Serve

• Sprinkle with powdered sugar right before serving.

Expert Tips for Flawless Blueberry Cream Cheese Egg Rolls

Achieving that perfect golden-brown crispness and preventing any mishaps is easier than you think with a few simple tricks. I’ve learned these over time, and they’ll help you get flawless results every time.

• Maintain Proper Oil Temperature: This is perhaps the most important tip for frying. Use a thermometer to ensure your oil stays at a consistent 375 degrees F (190 degrees C). If the oil is too cool, your egg rolls will absorb too much oil and become greasy. If it’s too hot, they’ll burn on the outside before the inside is fully heated, or the wrappers might even burst.
• Prevent Overcrowding: I always fry my egg rolls in batches, adding only a few at a time to the skillet. Overcrowding the pan will drop the oil temperature significantly, leading to soggy egg rolls. Give them space to swim!
• Achieve Perfect Crispness: Once you’ve fried them, transfer the egg rolls to a plate lined with paper towels immediately. This helps drain excess oil and maintains that beautiful crisp exterior. Resist the urge to stack them while hot, as this can trap steam and make them soggy.
• Deep-Frying Safety First: Always be cautious when working with hot oil. Use a deep, sturdy skillet to prevent splatters, and make sure your egg rolls are not dripping wet when you place them in the oil, as water and hot oil do not mix. Keep a lid nearby to smother any potential oil fires, and never leave hot oil unattended.

Troubleshooting Common Blueberry Cream Cheese Egg Roll Problems

Sometimes things don’t go exactly as planned in the kitchen, and that’s totally okay! I’ve encountered these issues myself, so let me share how I usually fix or prevent them.

• Egg Rolls Bursting During Cooking: This is often due to overfilling or not sealing the wrapper tightly enough. Make sure not to put too much filling in each egg roll, and really press those edges together with a little water to create a strong seal. Sometimes, very cold filling can also cause bursting, so ensure your filling has cooled before assembling.
• Soggy Egg Rolls: The culprit here is usually oil that isn’t hot enough, causing the wrappers to absorb too much grease instead of crisping up. Always use a thermometer to maintain the oil temperature at 375 degrees F. Also, make sure not to overcrowd the pan, which can lower the oil temperature.
• Runny Filling: If your blueberry filling is too thin, it could be because it wasn’t cooked long enough to thicken with the cornstarch. Ensure it comes to a boil and is stirred until visibly thick. If it’s still a bit runny after cooling, you can always add a tiny bit more cornstarch mixed with cold water, bring it back to a gentle simmer for a minute, and then let it cool completely.

Alternative Cooking Methods for Your Blueberry Cream Cheese Egg Rolls

While I absolutely adore the crispy perfection of a deep-fried egg roll, I know everyone has their preferred cooking methods. The good news is, these Blueberry Cream Cheese Egg Rolls are quite versatile! Here are some other ways I like to prepare them.

Deep Frying (Our Recommended Method)

Deep frying truly yields the ultimate crisp exterior and perfectly cooked filling. I find that this method gives you that beautiful golden-brown color and satisfying crunch that makes these egg rolls so special. Just remember to maintain that oil temperature at 375 degrees F for the best results!

How to Air Fry Blueberry Cream Cheese Egg Rolls

If you’re looking for a slightly lighter option, air frying is a fantastic choice! It still gives you a wonderful crispness without the need for a lot of oil.

1. Preheat: Preheat your air fryer to 375 degrees F (190 degrees C).
2. Lightly Coat: Lightly brush or spray the assembled egg rolls with a little vegetable oil on all sides. This helps them achieve that golden, crispy finish.
3. Arrange: Place the egg rolls in a single layer in the air fryer basket, making sure not to overcrowd. You’ll likely need to work in batches.
4. Cook: Air fry for 8-12 minutes, flipping halfway through, until they are golden brown and crispy. Cooking time can vary depending on your air fryer model, so keep an eye on them.

How to Bake Blueberry Cream Cheese Egg Rolls

Baking is another great alternative, offering a less hands-on approach and a slightly softer, yet still delicious, texture.

1. Preheat: Preheat your oven to 400 degrees F (200 degrees C).
2. Prepare Baking Sheet: Lightly grease a baking sheet or line it with parchment paper.
3. Lightly Coat: Brush or spray the assembled egg rolls with a thin layer of vegetable oil. This helps with browning and crispness.
4. Arrange: Place the egg rolls on the prepared baking sheet in a single layer, ensuring they don’t touch.
5. Bake: Bake for 15-20 minutes, flipping them halfway through, until they are golden brown and heated through. The texture will be slightly less crispy than fried or air-fried versions, but still incredibly tasty.

How to Fold Egg Rolls Like a Pro

Folding egg rolls might seem intimidating at first, but with a little practice, you’ll be sealing them like a seasoned pro. A tight seal is important to keep all that delicious filling inside!

1. Position the Wrapper: Lay one egg roll wrapper flat on a clean, dry surface, with one corner pointing towards you like a diamond.
2. Add the Filling: Place about two tablespoons of the cream cheese filling in the center of the wrapper, slightly below the center point. Then, spoon a generous amount of blueberry filling on top of the cream cheese. Leave about an inch or two of space around the edges.
3. Fold the Bottom Corner: Take the bottom corner of the diamond and fold it up and over the filling, tucking it tightly under the filling. Press down gently to secure.
4. Fold in the Sides: Next, take the left corner and fold it towards the center, creating a neat package. Repeat with the right corner, folding it over the center as well. You should now have an envelope shape.
5. Roll it Up: Starting from the bottom (where you made your first fold), begin to roll the entire package upwards towards the remaining top corner. Keep the roll tight as you go to prevent air pockets.
6. Seal the Edge: Before you reach the very top corner, dip your finger into a small bowl of water and moisten the remaining top edge of the wrapper. Finish rolling the egg roll up, pressing firmly to seal the moistened edge. This creates a secure package that won’t unravel during cooking.

Make-Ahead & Storage Tips for Blueberry Cream Cheese Egg Rolls

I’m all about making life easier in the kitchen, and these egg rolls offer some great make-ahead and storage options. This way, you can enjoy them on your own schedule!

Make-Ahead Prep

You can absolutely prepare the fillings in advance to save time.

• Blueberry Filling: I like to make the blueberry filling up to 2-3 days ahead of time. Once it’s completely cooled, transfer it to an airtight container and store it in the refrigerator.
• Cream Cheese Filling: The cream cheese mixture can also be prepared 2-3 days in advance. Store it in an airtight container in the refrigerator. Before using, give it a good stir or a quick beat with an electric mixer to ensure it’s smooth and fluffy again.

Freezing Uncooked Egg Rolls

Freezing uncooked egg rolls is a fantastic way to have a quick dessert on hand for later!

1. Arrange on Tray: After assembling the egg rolls, place them in a single layer on a parchment-lined baking sheet, making sure they don’t touch.
2. Flash Freeze: Place the baking sheet in the freezer for about 1-2 hours, or until the egg rolls are solid. This “flash freezing” prevents them from sticking together.
3. Transfer to Bag: Once frozen solid, transfer the egg rolls to a freezer-safe zip-top bag or airtight container. They will keep well for up to 2-3 months.
4. Cooking from Frozen: When ready to cook, you can fry, air fry, or bake them directly from frozen. Just add a few extra minutes to the cooking time compared to fresh egg rolls, ensuring they are golden brown and heated through.

Storing Cooked Egg Rolls

Cooked Blueberry Cream Cheese Egg Rolls are best enjoyed fresh, but you can store leftovers if you have them!

• Refrigerator: Store cooled, cooked egg rolls in an airtight container in the refrigerator for up to 2-3 days.
• Freezer: For longer storage, you can freeze cooked egg rolls. Once completely cooled, arrange them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag. They will last for about 1 month.

Reheating Leftover Egg Rolls

To bring back that lovely crispness, avoid the microwave for reheating cooked egg rolls.

• Oven: I find reheating in a conventional oven or toaster oven works best. Place the egg rolls on a baking sheet and bake at 350 degrees F (175 degrees C) for 8-12 minutes, or until heated through and crispy.
• Air Fryer: An air fryer is also excellent for reheating. Heat at 350 degrees F (175 degrees C) for 5-8 minutes, or until warm and crispy.

Blueberry Cream Cheese Egg Rolls: Variations & Substitutions

I love how versatile these egg rolls are! While I adore the classic blueberry and cream cheese, you can easily switch things up to create new and exciting flavors. Here are some ideas I’ve tried or thought about:

Frequently Asked Questions

I get lots of questions when I share new recipes, and I’m happy to answer some common ones about these Blueberry Cream Cheese Egg Rolls!

Conclusion

I truly hope you’re as excited as I am to try these incredible Blueberry Cream Cheese Egg Rolls. They’re such a delightful blend of crispy, creamy, sweet, and tangy, perfect for any occasion where you want a treat that feels a little special. Whether you follow my deep-frying method or try one of the alternatives, I know you’ll love the process and the delicious outcome.

I’m always curious to see what you create in your kitchens! Please leave a comment below and let me know how your egg rolls turned out, or if you tried any fun variations. Your insights and questions always inspire me. Happy cooking!

Love craveable dessert egg rolls? Follow us on Pinterest for more sweet ideas!

Emily

Amazing Blueberry Cream Cheese Egg Rolls

These Blueberry Cream Cheese Egg Rolls combine a satisfying crunch with a sweet and tangy blueberry cream cheese filling, making for an unforgettable treat that comes together in approximately 45 minutes.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 35 minutes mins

Servings: 12 Servings

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 179

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 cups fresh blueberries
• ⅓ cup sugar
• 1 tablespoon lemon juice
• 7 tablespoons water divided
• 3 tablespoons cornstarch
• 8 oz cream cheese room temperature
• ⅓ cup sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla
• 12 egg roll wrappers
• 2+ cups vegetable oil
• ¼ cup powdered sugar for dusting

Equipment

• small saucepan
• small bowl
• medium bowl
• Electric Mixer
• Large skillet or frying pan
• Thermometer

Method

 

Prepare the Blueberry Filling

1. In a small saucepan over medium heat, add blueberries, sugar, 3 tablespoons water and lemon juice. Stir and cook until blueberries have burst, approximately 3-4 minutes after coming to a boil.
2. In a small bowl, mix remaining water and cornstarch until combined then add to blueberry mixture.
3. Continue stirring until blueberry mixture has thickened. Remove from heat and let cool.

Make the Cream Cheese Filling

1. In a medium bowl, using an electric mixer, beat cream cheese until fluffy, about 2-3 minutes.
2. Add sugar, vanilla extract and lemon juice. Beat for an additional 2 minutes.

Assemble the Egg Rolls

1. Add a couple tablespoons of cream cheese mixture, in the center of the egg roll wrapper followed by a heaping spoonful, or two, of the blueberry filling on top of the cream cheese filling.
2. Using your fingers, dip your finger into water and rub water along the edges of the wrapper (this will help seal the egg roll closed).
3. Tightly fold in sides over the filling and then roll the front edge up over the filling and towards the back.

Fry the Egg Rolls

1. Heat oil in a large skillet over medium heat, or frying pan to 375 degrees.
2. Add egg rolls, a few at a time, to pan and cook for a few minutes per side or until golden brown.
3. Transfer to a paper towel lined plate to cool.

Serve

1. Sprinkle with powdered sugar right before serving.

Nutrition

Calories: 179kcal

Notes

Expert Tips: Maintain oil temperature at a consistent 375°F (190°C) for perfect crispiness. Avoid overcrowding the pan. Fry in batches to prevent soggy egg rolls.

Troubleshooting: To prevent bursting, do not overfill the egg rolls and ensure they are sealed tightly with water. If the filling is too runny, cook it a little longer with the cornstarch until it thickens.

Alternative Cooking Methods: For a lighter version, air fry at 375°F for 8-12 minutes, or bake at 400°F for 15-20 minutes, until golden brown. Lightly coat with oil before cooking for best results.

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