Description
These Blueberry Cream Cheese Egg Rolls are a sweet twist on the classic savory snack. Filled with a creamy mixture of blueberries and cream cheese, they’re lightly fried to golden perfection for a crispy, indulgent treat. Perfect for dessert, a quick snack, or even a brunch surprise!
Ingredients
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- For the Filling:
- 1 cup fresh blueberries
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional, for thickening)
- For the Egg Rolls:
- 10 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
- For the Optional Topping:
- Powdered sugar, for dusting
- Whipped cream or ice cream (optional)
Instructions
- Make the Filling:
- In a medium bowl, combine cream cheese, sugar, vanilla extract, and lemon juice. Mix until smooth and creamy.
- Gently fold in the blueberries. If the mixture feels too runny, stir in cornstarch to thicken.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a flat surface with one corner pointing toward you (like a diamond shape).
- Spoon about 2 tablespoons of the blueberry cream cheese mixture into the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top. Brush the edges with beaten egg to seal.
- Fry the Egg Rolls:
- Heat about 1-2 inches of vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C).
- Fry the egg rolls in batches, about 2-3 minutes per side, or until golden brown and crispy.
- Remove and drain on a paper towel-lined plate.
- Serve:
- Dust with powdered sugar and serve warm with whipped cream or ice cream, if desired.
Notes
- To make these ahead, freeze the uncooked egg rolls and fry them straight from the freezer when ready to serve.
- For a healthier version, bake the egg rolls at 400°F (200°C) for 12-15 minutes or air fry at 375°F (190°C) for 10-12 minutes, flipping halfway.