Blueberry Cream Cheese Egg Rolls are a delightful fusion of crispy indulgence and creamy, fruity decadence—a dessert that surprises and delights with every bite. These golden, crispy egg rolls are filled with a luscious mixture of sweet cream cheese and juicy blueberries, creating a warm, creamy center that bursts with flavor. Inspired by classic cheesecake and vibrant summer fruit, this recipe reimagines dessert into a hand-held treat that’s perfect for sharing. Whether you’re hosting a brunch, looking for a unique party dessert, or simply craving something sweet and crunchy, these egg rolls deliver on all fronts.
They’re easy to make, cook quickly, and can be served with a dusting of powdered sugar, a drizzle of white chocolate, or even a scoop of vanilla ice cream. The beauty of this recipe lies in its contrast—crispy wrapper, creamy filling, tart berries, and just the right touch of sweetness. With a hint of lemon zest to brighten the filling and a cinnamon-sugar sprinkle for that bakery-style finish, Blueberry Cream Cheese Egg Rolls are both nostalgic and new. They bring the comforting flavors of blueberry cheesecake into a portable, crispy package that’s perfect for dessert lovers of all ages. Each roll is a bite-sized explosion of creamy, fruity goodness, making this dessert a guaranteed crowd-pleaser.
Ingredients
• 8 egg roll wrappers
• 1 cup fresh or frozen blueberries
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (if using frozen berries)
• 1 egg, beaten (for sealing)
• Oil for frying (vegetable or canola)
• Powdered sugar, for dusting
• Optional: cinnamon-sugar mixture for rolling after frying
Step-by-Step
Step 1: Prepare the Filling
-
In a mixing bowl, combine the softened cream cheese, sugar, lemon juice, lemon zest, and vanilla extract. Beat until smooth and fluffy.
-
Fold in the blueberries gently. If using frozen blueberries, toss them first with cornstarch to absorb extra moisture and prevent sogginess.
Step 2: Assemble the Egg Rolls
-
Lay out an egg roll wrapper on a clean, flat surface in a diamond shape. Spoon about 2 tablespoons of the blueberry cream cheese mixture onto the center.
-
Fold the bottom point up over the filling, then fold in the sides. Brush the top point with beaten egg and roll tightly to seal. Repeat with remaining wrappers and filling.
Step 3: Fry and Finish
-
In a deep skillet or pot, heat oil to 350°F (175°C). Carefully place 2–3 egg rolls at a time into the hot oil and fry for 2–3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
-
Remove and drain on paper towels. While still warm, dust with powdered sugar or roll in cinnamon-sugar mixture. Serve warm and crispy.
Variations
• Add a few white chocolate chips inside each roll for extra indulgence.
• Mix in chopped strawberries or raspberries for a berry medley.
• Try flavored cream cheese like honey or strawberry for a twist.
• Bake instead of fry for a lighter version—brush with butter and bake at 400°F for 12–15 minutes.
COOKING Note
• Don’t overfill the wrappers, or they may burst while frying.
• Keep wrappers covered with a damp cloth to prevent drying out as you work.
• Always test oil temperature before frying for even browning.
Serving Suggestions
• Serve with a scoop of vanilla ice cream and a drizzle of berry sauce.
• Pair with whipped cream and fresh mint for a restaurant-style plate.
• Dip in warm chocolate or lemon glaze for added flavor.
Discover more delicious recipes and cooking inspiration on our homepage.
Helpful Tips
• Use a thermometer to monitor oil temperature—too hot and they burn, too cool and they absorb oil.
• For a smoother filling, beat the cream cheese well before adding berries.
• Let fried egg rolls rest a minute or two before biting—they’ll be very hot inside.
• Freeze un-fried rolls for later—just fry from frozen with a slightly longer cook time.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Nutritional Information (Per Serving) :
Calories: 290
Protein: 4g
Sodium: 160mg
Common Mistakes to Avoid
• Overcrowding the frying pan—it drops the oil temperature and results in greasy rolls.
• Not sealing the egg rolls properly—this causes leakage during frying.
• Using too wet a filling—especially if using frozen berries without cornstarch.
• Frying at low heat—egg rolls will absorb oil and lose their crispness.
Conclusion
Blueberry Cream Cheese Egg Rolls are a creative, crowd-pleasing dessert that brings together creamy cheesecake filling and tangy blueberries in a fun, crispy shell. They’re the perfect blend of textures and flavors—creamy, crunchy, sweet, and just a bit tangy. This recipe takes familiar ingredients and gives them a playful twist, ideal for everything from parties to after-dinner treats.
Quick to make and incredibly satisfying, these egg rolls are sure to become a staple in your dessert lineup. Whether served with powdered sugar, dipped in glaze, or paired with a scoop of ice cream, they never fail to impress. With a little prep and a quick fry, you’ll have a bakery-worthy dessert that looks as beautiful as it tastes. Go ahead—roll up some joy and treat yourself and your guests to something uniquely delicious.
Frequently Asked Questions (FAQs) :
Q: Can I use frozen blueberries?
A: Yes! Just toss them in cornstarch to help absorb excess moisture before adding to the filling.
Q: Can I bake these instead of frying?
A: Definitely. Brush with melted butter and bake at 400°F for 12–15 minutes until golden.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to re-crisp.
Q: Can I make them ahead of time?
A: Yes, assemble and freeze un-fried egg rolls. Fry from frozen, adding 1–2 extra minutes to the cook time. For make-ahead freezing techniques, check out this freezer prep guide
BLUEBERRY CREAM CHEESE EGG ROLLS
- Total Time: 30
- Yield: 8 Egg Rolls
Ingredients
Ingredients
• 8 egg roll wrappers
• 1 cup fresh or frozen blueberries
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (if using frozen berries)
• 1 egg, beaten (for sealing)
• Oil for frying (vegetable or canola)
• Powdered sugar, for dusting
• Optional: cinnamon-sugar mixture for rolling after frying
Instructions
Step-by-Step
Step 1: Prepare the Filling
-
In a mixing bowl, combine the softened cream cheese, sugar, lemon juice, lemon zest, and vanilla extract. Beat until smooth and fluffy.
-
Fold in the blueberries gently. If using frozen blueberries, toss them first with cornstarch to absorb extra moisture and prevent sogginess.
Step 2: Assemble the Egg Rolls
-
Lay out an egg roll wrapper on a clean, flat surface in a diamond shape. Spoon about 2 tablespoons of the blueberry cream cheese mixture onto the center.
-
Fold the bottom point up over the filling, then fold in the sides. Brush the top point with beaten egg and roll tightly to seal. Repeat with remaining wrappers and filling.
Step 3: Fry and Finish
-
In a deep skillet or pot, heat oil to 350°F (175°C). Carefully place 2–3 egg rolls at a time into the hot oil and fry for 2–3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
-
Remove and drain on paper towels. While still warm, dust with powdered sugar or roll in cinnamon-sugar mixture. Serve warm and crispy.
- Prep Time: 20
- Cook Time: 10
Nutrition
- Calories: 290
- Sodium: 160mg
- Protein: 4g