Introduction
Looking for a delicious and unique dessert to impress your family and friends? Look no further than this Blueberry Cream Cheese Egg Rolls recipe! These crispy, golden egg rolls are filled with a creamy blueberry and cream cheese filling that is sure to satisfy your sweet tooth. Whether you’re hosting a dinner party or simply craving a sweet treat, these Blueberry Cream Cheese Egg Rolls are a must-try!
Benefits of This Recipe
- Fast, weeknight-friendly method.
- Pantry ingredients and clean flavors.
- Flexible swaps for protein, veg, and heat level.
- Scales for family or meal prep.
- Consistent results using visual cues.
Ingredients
- 1 package egg roll wrappers
- 1 cup fresh blueberries
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Oil for frying
- 1/4 cup water
- 1 tbsp cornstarch
Instructions
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Place an egg roll wrapper on a clean surface in a diamond shape, with one corner facing you.
- Spoon about 2 tablespoons of the cream cheese and blueberry mixture onto the center of the wrapper.
- Roll the bottom corner over the filling, tuck in the sides, and continue rolling until you reach the top corner.
- In a small bowl, mix the water and cornstarch to make a slurry for sealing the egg rolls.
- Brush the top corner of the wrapper with the cornstarch slurry and seal the egg roll tightly.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Gently place the egg rolls in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
- Remove the egg rolls from the oil and drain on a paper towel-lined plate.
- Serve the Blueberry Cream Cheese Egg Rolls warm with a dusting of powdered sugar on top.
Tips for Success
- Soften aromatics until sweet before adding liquids.
- Avoid overcrowding to keep browning active.
- Finish with salt or acid for balance.
Variations
- Protein: chicken, turkey, tofu, beef, or mushrooms.
- Lighter: olive oil for butter, extra stock for body.
- Spicy: red pepper flakes, cayenne, or harissa.
- Gluten-free: GF pasta or serve over rice.
- Low-carb: zucchini noodles or cauliflower rice.
FAQs
Can I make this ahead of time?
Yes—cool fully and store airtight up to 3 days. Reheat gently with a splash of stock or water.
How do I store leftovers?
Refrigerate up to 3 days. Reheat on low and refresh seasoning to taste.
Can I freeze this recipe?
Most versions freeze up to 2 months. Thaw in the fridge overnight, then reheat gently.
What if my sauce is too thin or too thick?
Reduce briefly to thicken; loosen with stock, pasta water, or milk if too thick. Adjust salt and acid.
Conclusion
These Blueberry Cream Cheese Egg Rolls are a delightful twist on traditional egg rolls and are sure to be a hit with your loved ones. With a crispy exterior and a creamy, fruity filling, they are perfect for any occasion. Whether you serve them as a dessert or a sweet snack, these Blueberry Cream Cheese Egg Rolls will leave everyone asking for more!
How to Make BLUEBERRY CREAM CHEESE EGG ROLLS RECIPE at Home
Ingredients
- 1 package egg roll wrappers
- 1 cup fresh blueberries
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Oil for frying
- 1/4 cup water
- 1 tbsp cornstarch
Instructions
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Place an egg roll wrapper on a clean surface in a diamond shape, with one corner facing you.
- Spoon about 2 tablespoons of the cream cheese and blueberry mixture onto the center of the wrapper.
- Roll the bottom corner over the filling, tuck in the sides, and continue rolling until you reach the top corner.
- In a small bowl, mix the water and cornstarch to make a slurry for sealing the egg rolls.
- Brush the top corner of the wrapper with the cornstarch slurry and seal the egg roll tightly.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Gently place the egg rolls in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
- Remove the egg rolls from the oil and drain on a paper towel-lined plate.
- Serve the Blueberry Cream Cheese Egg Rolls warm with a dusting of powdered sugar on top.