Blueberry Cream Cheese Egg Rolls

Crispy egg roll wrappers embrace a heavenly combination of sweet blueberry filling and velvety cream cheese in this unexpected dessert creation. The contrast between the crunchy exterior and luscious fruity interior creates an indulgent treat that transforms the humble egg roll into something extraordinary. Each bite delivers a perfect balance of textures and flavors that will surprise and delight your taste buds.

I first made these for a family gathering when I needed something different from the usual cookies and cakes. The looks on everyone's faces when I brought out fried egg rolls for dessert were priceless! But those looks of confusion quickly turned to delight with the first bite.

Blueberry Filling Components

• Fresh blueberries: Bring natural sweetness and bursts of juicy flavor - choose plump berries with deep color and no signs of mold
• Granulated sugar: Enhances the natural sweetness while helping create a jammy consistency
• Lemon juice: Brightens the flavor and balances sweetness with subtle acidity
• Vanilla extract: Adds warmth and complexity that elevates the blueberry flavor
• Cornstarch: Thickens the filling to prevent runniness when biting into the rolls

Cream Cheese Mixture Necessities

• Cream cheese: Provides the rich, tangy base - ensure it's fully softened to avoid lumps
• Powdered sugar: Incorporates smoothly without granular texture for perfect creaminess
• Vanilla extract: Unifies the flavor profiles between the cheese and berry components

Egg Roll Assembly Must-Haves

• Egg roll wrappers: Create the perfect crispy shell - look for them in the refrigerated section
• Vegetable oil: With a high smoke point ensures proper frying without burning

Creating The Filling

Combine blueberries, sugar, lemon juice, and vanilla extract in a small saucepan over medium heat. Stir occasionally while the berries release their juices and soften, about 3-4 minutes. Mix cornstarch with water until smooth and stir into the simmering berry mixture, preventing clumping. Cook for another 1-2 minutes until thickened, then transfer to a bowl to cool completely.

Preparing Cream Component

Bring cream cheese to room temperature for a silky smooth texture. In a mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until fluffy. The mixture should have a spreadable consistency and hold its shape when dolloped. Set aside.

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Rolling Technique

Position:

Place an egg roll wrapper on your work surface in a diamond shape.

Filling:

Spread a tablespoon of cream cheese mixture in the center, followed by a tablespoon of blueberry filling.

Folding:

Fold the bottom corner up and over the filling, tuck it under, then fold in the left and right corners.

Sealing:

Moisten the top corner with water and roll tightly, securing the seal.

Resting:

Place seam-side down on a plate and cover with a damp paper towel while assembling the remaining rolls.

Frying Method

Heat vegetable oil in a deep pan to 350°F. Lower 2-3 egg rolls into the oil at a time, cooking for 45 seconds on one side before flipping. Continue frying for another 1-2 minutes until golden brown. Remove with a slotted spoon and drain on paper towels before serving.

Blueberries have always been my family's favorite berry, especially during summer when they're at peak sweetness. My grandmother used to make blueberry pies that would disappear within hours, and these egg rolls remind me of those special desserts but with a modern twist that's uniquely mine.

Perfect Pairings

Serve these egg rolls with vanilla bean ice cream for a warm-cool contrast. For brunch, pair them with fresh fruit and a drizzle of maple syrup. When entertaining, create a dessert board with chocolate sauce, caramel, and fresh whipped cream for dipping.

Flavor Variations

• Substitute strawberries or raspberries for a different berry experience.
• Mix mini chocolate chips into the cream cheese for a chocolate twist.
• Add cinnamon or cardamom for a fall-inspired version.
• Use diced mango and pineapple with coconut extract for a tropical take.

Keeping Leftovers Fresh

Store egg rolls in a container with paper towels between layers to maintain crispness. Refrigerate for up to two days. Reheat in a 350°F oven for 5-7 minutes or use an air fryer at 375°F for three minutes.

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These blueberry cream cheese egg rolls have become my signature dessert when hosting dinner parties. There's something magical about transforming a typically savory item into an unexpected sweet treat. The contrast between crispy exterior and luscious, warm filling creates a memorable dessert experience that guests talk about long after the evening ends. I encourage you to try them and create your own variations based on seasonal fruits and personal preferences.

Frequently Asked Questions

→ Can I make these Blueberry Cream Cheese Egg Rolls ahead of time?

You can prepare the blueberry and cream cheese fillings a day ahead and store them in the refrigerator. However, it's best to assemble and fry the egg rolls just before serving for maximum crispiness.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work fine. No need to thaw them first - just add them directly to the saucepan and you may need to cook them a few minutes longer.

→ How do I store leftover egg rolls?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-10 minutes to crisp them back up.

→ Can I bake these instead of frying?

Yes, you can bake them at 375°F for about 15-20 minutes until golden brown. Brush them with a little oil first for better browning.

→ Can I use other fruits instead of blueberries?

Absolutely! Strawberries, raspberries, peaches, or apples would all work well. Just adjust the sweetness and cooking time as needed for different fruits.