Description
Golden and crispy on the outside, creamy and bursting with juicy blueberries on the inside—these Blueberry Cream Cheese Egg Rolls are a delightful fusion of cheesecake and pastry. A quick, easy dessert that feels like a bakery treat but can be made right in your own kitchen.
Ingredients
- Egg Roll Wrappers
- 1 cup blueberries (fresh or frozen)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
- 1 large egg, beaten (for sealing)
Instructions
- Make the Filling: In a medium bowl, mix softened cream cheese, sugar, vanilla extract, and lemon zest until smooth. Gently fold in the blueberries.
- Assemble the Egg Rolls: Lay an egg roll wrapper flat in a diamond position. Spoon about 2 tablespoons of the filling into the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly, sealing the edges with the beaten egg.
- Fry to Perfection: Heat vegetable oil to 350°F (175°C). Fry the egg rolls in small batches for 2-3 minutes per side, or until golden brown. Remove and drain on paper towels.
- Final Touch: Let the egg rolls cool slightly, then dust with powdered sugar before serving.
Notes
- Swap blueberries with raspberries, strawberries, or peaches for variety.
- For a healthier version, bake at 400°F (200°C) for 15-20 minutes, flipping halfway, or air fry at 375°F (190°C) for 8-10 minutes.
- To make ahead, assemble and refrigerate for up to 24 hours before frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Fried
- Cuisine: Fusion