Blueberry Cream Cheese Egg Rolls are a delightful fusion of creamy, fruity filling wrapped in a crispy, golden shell. These handheld treats combine the sweetness of blueberries with the tanginess of cream cheese, offering the perfect balance of textures and flavors.
Whether served as a dessert, snack, or party appetizer, they’re sure to be a crowd-pleaser!
Kitchen Equipment Needed
- Mixing bowls
- Spoon or spatula
- Egg roll wrappers
- Small bowl for sealing
- Deep fryer or large skillet
- Tongs or a slotted spoon
- Paper towels for draining
Ingredients Overview
For the Filling
- Cream Cheese: Adds a creamy, tangy base to the filling.
- Sugar: Sweetens the filling to complement the blueberries.
- Vanilla Extract: Enhances the flavor.
- Blueberries: Fresh or frozen, they add a burst of fruity goodness.
For the Egg Rolls
- Egg Roll Wrappers: Create the crispy outer shell.
- Water: Helps seal the edges of the wrappers.
For Frying
- Oil: Neutral oil like vegetable or canola works best for frying.
Ingredients
For the Filling
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
For the Egg Rolls
- 8-10 egg roll wrappers
- Water (for sealing)
For Frying
- Vegetable oil, for deep frying
Optional Garnishes
- Powdered sugar
- Whipped cream or vanilla ice cream
Step-by-Step Instructions
1. Prepare the Filling
- In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Gently fold in the blueberries, being careful not to crush them.
2. Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon about 1-2 tablespoons of the filling into the center.
- Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly and seal the top edge with a dab of water. Repeat with the remaining wrappers and filling.
3. Fry the Egg Rolls
- Heat about 2 inches of oil in a deep fryer or skillet to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
- Use tongs or a slotted spoon to remove the egg rolls and drain on paper towels.
4. Serve and Garnish
- Dust the egg rolls with powdered sugar and serve warm with whipped cream or vanilla ice cream on the side.
Recipe Tips
- Don’t Overfill: Adding too much filling can cause the egg rolls to burst during frying.
- Seal Tightly: Ensure the edges are well-sealed to prevent leaks.
- Fry in Small Batches: Overcrowding the pan can lower the oil temperature and make the egg rolls greasy.
What to Serve With This Recipe
Pair these egg rolls with a dipping sauce like sweetened condensed milk, vanilla glaze, or a fruit compote for extra indulgence.
Frequently Asked Questions
Can I bake or air fry these instead of deep frying?
Yes! Brush the egg rolls with oil and bake at 375°F (190°C) for 12-15 minutes or air fry at the same temperature for about 8-10 minutes, flipping halfway through.
Can I use other fruits?
Absolutely! Strawberries, raspberries, or even peaches work beautifully in this recipe.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer for crispiness.
Serving Suggestions
These Blueberry Cream Cheese Egg Rolls make a fantastic dessert, especially when paired with coffee or tea. Serve them warm with a dollop of whipped cream or a scoop of ice cream for a truly indulgent treat!
Blueberry Cream Cheese Egg Rolls
Ingredients
- For the Filling
- 4 oz cream cheese softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
- For the Egg Rolls
- 8-10 egg roll wrappers
- Water for sealing
- For Frying
- Vegetable oil for deep frying
- Optional Garnishes
- Powdered sugar
- Whipped cream or vanilla ice cream
Instructions
- Prepare the Filling
- In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Gently fold in the blueberries, being careful not to crush them.
- Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon about 1-2 tablespoons of the filling into the center.
- Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly and seal the top edge with a dab of water. Repeat with the remaining wrappers and filling.
- Fry the Egg Rolls
- Heat about 2 inches of oil in a deep fryer or skillet to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
- Use tongs or a slotted spoon to remove the egg rolls and drain on paper towels.
- Serve and Garnish
- Dust the egg rolls with powdered sugar and serve warm with whipped cream or vanilla ice cream on the side.
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