You know, the first time someone told me to put cheesecake filling in an egg roll wrapper, I almost laughed them out of the kitchen. It sounded wrong. Like a weird food experiment from a county fair.
But then I tried one. Oh, my goodness. That crispy, bubbly shell giving way to warm, gooey blueberry cream cheese was a game changer. It’s the kind of dessert that makes you close your eyes and just enjoy the moment.
This isn’t some fancy, complicated recipe. This is pure fun in the kitchen. I’m going to show you how to make these amazing treats step-by-step. You’ll be a dessert egg roll pro in no time.
Blueberry Cream Cheese Egg Rolls
These little fried pockets of joy are perfect for a party, a special treat, or just because you feel like it. They look impressive, but they are secretly super easy to make.
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 minutes | 15 minutes | 35 minutes |
What You’ll Need
Here’s the simple list of ingredients to grab from the store. Nothing too wild here, just good stuff.
- Cream Cheese: 8 ounces, softened to room temperature. Don’t fight with cold cream cheese.
- Granulated Sugar: 1/2 cup. You can adjust this a little based on how sweet you like things.
- Vanilla Extract: 1 teaspoon. The good stuff if you have it.
- Lemon Zest: 1 teaspoon. This brightens everything up and cuts the richness.
- Fresh Blueberries: 1 cup. You can use frozen, but we’ll talk about that later.
- Egg Roll Wrappers: About 12 wrappers. You’ll find these in the refrigerated section of most grocery stores.
- Egg: 1 large, beaten. This is our glue to seal the wrappers.
- Vegetable Oil: For frying. You’ll need about 2-3 inches in your pot.
- Powdered Sugar: For dusting on top. It makes them look pretty.
Kitchen Gear
You don’t need a professional kitchen for this. Just a few basic tools will get the job done.
- A medium-sized mixing bowl
- A hand mixer or a spatula
- A heavy-bottomed pot or deep skillet for frying
- Tongs for flipping and removing the egg rolls
- A wire rack for draining
- A small bowl for the egg wash
- A pastry brush (or your finger works too)
How to Make Blueberry Cream Cheese Egg Rolls
Follow these steps, and you can’t go wrong. Take your time with the rolling part, it’s the most important step!
Step 1: Make the Filling
In your mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. A hand mixer makes this quick, but a spatula and some muscle work fine.
Step 2: Add Flavor
Mix in the vanilla extract and lemon zest. Gently fold in the fresh blueberries. Try not to smash them too much; we want some whole berries in there.
Step 3: Set Up Your Rolling Station
Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you, like a diamond. Have your bowl of filling, the small bowl with the beaten egg, and a clean plate ready for the finished rolls.
Step 4: Fill the Wrapper
Spoon about 2 tablespoons of the blueberry cream cheese filling onto the center of the wrapper. Don’t overfill it, or it will be hard to seal and might burst while frying.
Step 5: Roll It Up
Take the bottom corner (the one pointing at you) and fold it up over the filling, tucking it in snugly. Fold in the left and right corners towards the center, like you’re making a little envelope.
Step 6: Seal the Deal
Brush a little of the beaten egg on the top corner. Continue rolling the log up tightly until it’s completely sealed. The egg wash acts like glue. Place the finished egg roll on the plate, seam-side down. Repeat until you run out of filling.
Step 7: Heat the Oil
Pour about 2-3 inches of vegetable oil into your heavy-bottomed pot. Heat it over medium-high heat until it reaches 350°F. If you don’t have a thermometer, drop a small piece of wrapper in; it should sizzle and turn golden brown in about 30 seconds.
Step 8: Fry to Perfection
Carefully place 2-3 egg rolls in the hot oil. Don’t overcrowd the pot. Fry them for about 2-3 minutes per side, until they are deep golden brown and crispy.
Step 9: Drain and Cool
Use tongs to remove the egg rolls from the oil and let them drain on a wire rack. This keeps them from getting soggy. Let them cool for a few minutes because that filling is lava-hot.
Step 10: Serve Them Up
Dust with powdered sugar and serve warm.
Pro Tips from a Chef
I’ve made my share of mistakes so you don’t have to. Here are a few tricks I’ve learned.
- Cold is Gold: After making your filling, pop it in the fridge for 15-20 minutes. A colder, firmer filling is way easier to scoop and roll. It’s less likely to ooze out the sides.
- Don’t Fear the Double Wrap: If you’re new to this or notice your wrappers are thin, use two! Just lay one on top of the other and treat them as a single wrapper. It gives you extra insurance against leaks.
- Seal Tightly: The biggest beginner mistake is not getting a good seal. Any little gap can cause the cheese to leak into the hot oil, making a huge mess. Press firmly on all the sealed edges.
- Oil Temperature Matters: If your oil is too cold, the egg rolls will absorb a lot of it and get greasy. If it’s too hot, the wrapper will burn before the filling gets warm. That 350°F sweet spot is key.
Subs and Swaps
Don’t have something on the list? No problem. Cooking is about making it your own.
| Ingredient | Substitution | Notes |
|---|---|---|
| Blueberries | Other Berries | Strawberries, raspberries work great |
| Cream Cheese | Neufchâtel | Lower in fat, similar taste |
| Egg Roll Wrappers | Wonton Wrappers | Makes smaller, bite-sized versions |
| Granulated Sugar | Brown Sugar | Adds a slight molasses flavor |
You can also add a pinch of cinnamon or nutmeg to the filling for a warmer spice flavor. For a different twist, try a mix of white chocolate chips with raspberries instead of blueberries.
Make-Ahead Magic
You can easily prep these ahead of time for a party.
- The filling can be made up to 2 days in advance and kept in an airtight container in the fridge.
- You can also assemble the egg rolls completely, place them on a baking sheet lined with parchment paper (not touching!), and freeze them. Once frozen solid, transfer them to a freezer bag. You can fry them directly from frozen; just add a couple of extra minutes to the cooking time.
Leftovers and Storage
If you somehow have leftovers, here’s how to store them.
- Fridge: Store them in an airtight container for up to 2 days.
- Reheating: Do not use the microwave! They will get soggy. The best way to reheat is in an air fryer or oven at 375°F for 5-7 minutes, until they are crispy again.
What to Serve With These
While they are amazing on their own, a little something extra never hurts.
| Dipping Sauce | Topping | Drink Pairing |
|---|---|---|
| Simple Icing Glaze | Vanilla Ice Cream | Cold Milk |
| Chocolate Sauce | Whipped Cream | Coffee |
| Caramel Dip | Fresh Berries | Hot Tea |
Nutrition Corner
Let’s be honest, this is a dessert. But here are a few ways to tweak it.
- To Bake, Not Fry: For a lighter version, you can bake them. Place the egg rolls on a baking sheet, spray them lightly with cooking spray, and bake at 400°F for 15-20 minutes, flipping halfway through. They won’t be as crispy as the fried version, but they are still delicious.
- Lower Fat: Use Neufchâtel cheese, which has about 1/3 less fat than regular cream cheese.
- Sugar-Free: You can use a sugar substitute like erythritol or stevia in the filling. Just follow the conversion instructions on the product packaging.
Disclaimer: The nutrition information is an estimate. It can change based on the specific ingredients and cooking methods you use.
Frequently Asked Questions
Q1. Why did my egg rolls leak when I fried them?
Ans: This usually happens for two reasons. Either they weren’t sealed tightly enough, or they were overfilled. Make sure to press the edges firmly and use only about 2 tablespoons of filling.
Q2. Can I use frozen blueberries?
Ans: Yes, but you need to thaw them and drain them very well first. Extra water from the frozen berries can make the filling runny and the wrappers soggy. Pat them dry with a paper towel before mixing them in.
Q3. Can I make these in an air fryer?
Ans: Absolutely! This is a great way to get them crispy without all the oil. Spray them with a little cooking oil and air fry at 375°F for 8-10 minutes, flipping them halfway through, until golden brown.
Wrapping Up
There you have it. A simple, crazy-good dessert that will wow anyone who tries it. It’s proof that sometimes the weirdest ideas end up being the tastiest.
Give this recipe a shot. Don’t be afraid to play around with different fillings and make it your own.
When you make them, drop a comment below and let me know how they turned out. I love hearing about your kitchen adventures! If you have any questions, ask away. I’m here to help.
