Description
Delight in these crispy, golden blueberry cream cheese egg rolls that blend the tartness of fresh blueberries with the creamy richness of sweetened cream cheese wrapped in a perfectly fried egg roll wrapper. A unique and indulgent American-Asian fusion dessert that’s quick to prepare and sure to impress.
Ingredients
Scale
Blueberry Filling
- 1 cup fresh or frozen blueberries
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 teaspoon water
Cream Cheese Mixture
- 4 ounces cream cheese, softened
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Egg Rolls
- 8 egg roll wrappers
- Water (for sealing)
- Oil for frying (vegetable or canola oil)
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Blueberry Filling: In a small saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice. Cook for 3–4 minutes, stirring occasionally, allowing the berries to break down. Stir in the cornstarch slurry and continue cooking for 1–2 minutes until the mixture thickens. Remove from heat and let cool completely before using.
- Make the Cream Cheese Mixture: In a bowl, blend the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy. Set aside for assembly.
- Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface with one corner pointed toward you, forming a diamond shape. Spoon 1 tablespoon of the cream cheese mixture into the center, then add 1 tablespoon of the cooled blueberry filling on top. Fold the bottom corner over the filling, fold in the sides tightly, and roll up the wrapper. Seal the edge with a dab of water to ensure it stays closed. Repeat with remaining wrappers and fillings.
- Heat Oil for Frying: Pour 2–3 inches of oil into a deep skillet or pot and heat to 350°F (175°C). Use a thermometer to maintain the temperature for perfect frying results.
- Fry the Egg Rolls: Carefully add the egg rolls in batches into the hot oil, frying for 2–3 minutes on each side until they turn golden brown and crispy. Avoid overcrowding to maintain oil temperature.
- Drain and Serve: Use a slotted spoon to remove the egg rolls from oil and place them on a paper towel-lined plate to drain excess oil. Optionally, dust with powdered sugar before serving. Serve warm for best texture and flavor.
Notes
- Best enjoyed fresh for maximum crispiness and flavor.
- To reheat, use an air fryer or conventional oven to retain their crisp texture.
- For extra indulgence, serve with whipped cream or a scoop of vanilla ice cream.
- Ensure oil temperature is steady at 350°F for even frying and to prevent oil absorption.
- Use fresh blueberries when in season for the best taste, but frozen blueberries work well too—just thaw before cooking.
