Description
Delight in these Blueberry Cream Cheese Egg Rolls, a fusion dessert that combines the crispy texture of golden-fried egg rolls with a creamy, fruity filling. Fresh or frozen blueberries are cooked down with sugar and lemon juice, then paired with a smooth cream cheese mixture, wrapped in egg roll wrappers, and fried to perfection. Perfect for a sweet treat with a crisp bite, dusted with powdered sugar and ideal for dessert lovers looking for a unique twist.
Ingredients
Scale
Blueberry Filling
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 teaspoon water (cornstarch slurry)
Cream Cheese Mixture
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Assembly and Frying
- 8 egg roll wrappers
- Vegetable oil, for frying (enough to fill 1–2 inches in skillet)
- Powdered sugar, for dusting
Instructions
- Prepare the Blueberry Filling: In a small saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice. Cook for 3 to 4 minutes, stirring occasionally, until the berries start to break down. Stir in the cornstarch slurry and cook for an additional 1 minute until the mixture thickens. Remove the saucepan from heat and allow the filling to cool completely.
- Make the Cream Cheese Mixture: In a medium bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy, ensuring no lumps remain.
- Assemble Egg Rolls: Lay one egg roll wrapper on a flat surface with a corner pointing towards you, forming a diamond shape. Place 1 tablespoon of the cream cheese mixture in the center, then add 1 tablespoon of the cooled blueberry filling on top. Fold the bottom corner over the filling, then fold in the sides tightly and roll the wrapper towards the top corner to fully enclose the filling. Seal the edge by moistening it with a little water to ensure it stays closed. Repeat this process with the remaining wrappers and filling.
- Heat Oil for Frying: Pour vegetable oil into a deep skillet until it reaches a depth of 1 to 2 inches. Heat the oil to 350°F (175°C), using a thermometer for accuracy to ensure even frying and crisp texture.
- Fry the Egg Rolls: Carefully place the assembled egg rolls in the hot oil in batches, frying each side for 2 to 3 minutes or until golden brown and crispy. Use a slotted spoon to turn them gently and remove them from the oil once cooked.
- Drain and Serve: Transfer the fried egg rolls onto paper towels to drain excess oil. Once slightly cooled but still warm, dust them generously with powdered sugar for a sweet finishing touch. Serve immediately for the best texture and flavor.
Notes
- For a faster preparation, substitute the homemade blueberry filling with canned blueberry pie filling.
- These egg rolls can also be cooked using an air fryer at 375°F for 8 to 10 minutes; brush lightly with oil before air frying for optimal crispness.
- Serve with whipped cream or vanilla ice cream to elevate this dessert to a decadent treat.
