Dessert

Blueberry Cream Cheese Egg Rolls – A Crispy, Creamy, Fruity Delight Recipe

Name: Blueberry Cream Cheese Egg Rolls – A Crispy, Creamy, Fruity Delight Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup fresh or frozen blueberries; 1 (8 oz) package cream cheese, softened; ¼ cup granulated sugar; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; ½ teaspoon lemon zest (optional); 10-12 egg roll wrappers; 1 egg, beaten (for sealing edges); Vegetable oil for frying (about 2 inches deep); Powdered sugar for dusting; Whipped cream; Vanilla ice cream; Blueberry compote or jam for dipping

Bymia larkspur November 3, 2025November 3, 2025

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Introduction

Blueberry Cream Cheese Egg Rolls offer a delightful combination of crispy, creamy, and fruity flavors in every bite. This easy-to-make dessert brings together sweet blueberries and smooth cream cheese wrapped in a crunchy shell. Perfect for a special treat or party appetizer!

The image shows a stack of rolled pastries filled with a deep purple blueberry filling. Each roll is golden brown and crispy on the outside, with a light dusting of white powdered sugar on top. There are six rolls in two layers: the bottom layer has four rolls placed closely together, and the top layer has two rolls stacked in the center. On the right side near the rolls, there are a few whole fresh blueberries scattered on a white plate. The background is a smooth white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup fresh or frozen blueberries
1 (8 oz) package cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
½ teaspoon lemon zest (optional)
10-12 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil for frying
Powdered sugar for dusting (optional)
Whipped cream (optional, for serving)
Vanilla ice cream (optional, for serving)
Blueberry compote or jam (optional, for dipping)

Instructions

Step 1: In a medium bowl, beat the softened cream cheese until smooth using a hand mixer or whisk. Add sugar, vanilla extract, lemon juice, and lemon zest, then mix well. Gently fold in the blueberries, taking care not to crush them.
Step 2: Lay an egg roll wrapper on a clean surface with one corner facing you like a diamond. Spoon about 2 tablespoons of the filling into the center. Fold the bottom corner over the filling, then fold in both sides tightly. Brush the top corner with beaten egg to seal and roll tightly. Place seam-side down and repeat.
Step 3: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C), filling the pan about 2 inches deep to fully submerge the egg rolls.
Step 4: Fry 2–3 egg rolls at a time, avoiding overcrowding. Cook for 2–3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Step 5: Serve warm, dusted with powdered sugar and accompanied by whipped cream, vanilla ice cream, or blueberry compote if desired.

Tips & Variations

Use fresh blueberries when possible for the best texture; frozen can be used but drain excess moisture first.
Add a pinch of cinnamon or nutmeg to the filling for a warm spice note.
Try substituting cream cheese with mascarpone for a richer filling.
For a baked version, brush egg rolls with oil and bake at 400°F (200°C) for 12-15 minutes until golden.
Keep egg roll wrappers covered with a damp cloth while assembling to prevent drying out.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or conventional oven at 350°F (175°C) for 5-7 minutes to restore crispiness. Avoid microwaving as this can make them soggy.