Crispy Blueberry Cream Cheese Egg Rolls: A Dessert Game Changer

There is something undeniably satisfying about the “crunch” of a perfectly fried egg roll. Usually, we associate that sound with savory fillings, but today, we are taking a trip to the sweeter side of the kitchen. These Blueberry Cream Cheese Egg Rolls are a delightful fusion of a classic cheesecake and a crispy pastry, creating a portable dessert that is as fun to make as it is to eat.

As the author here at ChefManiac, I’ve experimented with plenty of handheld treats, from Easy Cheese Stuffed Chicken Wontons to gourmet cookies, but these egg rolls hold a special place in my heart. They offer a warm, gooey center balanced by a shatteringly crisp exterior.

Why I Love This Recipe

I am a firm believer that the best desserts offer a balance of textures and flavors. These egg rolls hit all the right notes:

• The Texture: You get a hot, crispy shell that gives way to a silky, creamy center and bursts of juicy blueberries.
• The Versatility: They work as a fancy party appetizer, a late-night snack, or a unique addition to a brunch spread.
• The “Wow” Factor: People are always surprised to find a sweet filling inside an egg roll wrapper. It’s a conversation starter!

If you love fruit-forward treats, this recipe is a must-try. Much like my favorite Blueberry Lemonade, it celebrates the bright, tangy flavor of fresh berries.

Ingredients You’ll Need

For the Blueberry Filling

• 2 cups fresh blueberries: Fresh is best for texture, though frozen can work in a pinch.
• 1/3 cup sugar: Adjust slightly depending on the sweetness of your berries.
• 1 tablespoon lemon juice: This brightens the fruit and cuts through the sweetness.
• 7 tablespoons water (divided): Used for cooking the berries and creating the slurry.
• 3 tablespoons cornstarch: This is essential for thickening the sauce so it doesn’t leak out.

For the Cream Cheese Filling

• 8 oz cream cheese: Ensure it is at room temperature for a smooth, lump-free filling.
• 1/3 cup sugar: To sweeten the “cheesecake” base.
• 1 teaspoon lemon juice: Adds a necessary tang.
• 1 teaspoon vanilla extract: For that classic dessert aroma.

For Assembly and Frying

• 12 egg roll wrappers: Found in the refrigerated produce section of most grocery stores.
• 2+ cups vegetable oil: For frying (use an oil with a high smoke point).
• 1/4 cup powdered sugar: For a beautiful, snowy finish.

Step-by-Step Instructions

1. Prepare the Blueberry Filling

In a medium saucepan over medium heat, combine the blueberries, sugar, lemon juice, and 4 tablespoons of the water. Cook, stirring occasionally, until the blueberries begin to burst and release their juices. In a small bowl, whisk together the remaining 3 tablespoons of water and the cornstarch to create a slurry. Stir the slurry into the bubbling blueberry mixture and continue to cook until thickened. Remove from heat and let it cool completely. This is crucial—hot filling will tear the wrappers.

2. Whip the Cream Cheese

In a medium mixing bowl, beat the softened cream cheese, sugar, lemon juice, and vanilla until the mixture is light and fluffy. If you’re in a hurry for other treats, you might like these Cake Mix Cookies, but for this recipe, taking the time to whip the cheese properly makes a world of difference.

3. Assemble the Egg Rolls

Lay an egg roll wrapper on a clean surface in a diamond shape. Place about 1.5 tablespoons of the cream cheese mixture in the center, followed by a generous spoonful of the blueberry filling.

To Fold: Moisten the edges of the wrapper with a bit of water. Fold the bottom corner over the filling, tuck in the sides, and roll tightly toward the top corner. Ensure the edges are sealed well to prevent “blowouts” in the fryer.

4. Fry to Perfection

Heat the vegetable oil in a heavy skillet or deep fryer to 350∘F. Carefully slide 2-3 egg rolls into the oil at a time. Fry for 2-3 minutes, turning occasionally, until they are a deep golden brown.

5. Drain and Dust

Remove the egg rolls and place them on a wire rack or paper towels to drain excess oil. While still warm, dust them generously with powdered sugar.

Swaps and Notes

• Berry Variation: Not a fan of blueberries? You can swap them for raspberries or blackberries using the same method.
• Air Fryer Method: If you want to skip the oil, spray the egg rolls with cooking spray and air fry at 390∘F for 6-8 minutes, turning halfway through.
• Wrapper Tip: Keep the unused wrappers under a damp paper towel while you work so they don’t dry out and crack.

Tips for Success

• Don’t Overfill: It’s tempting to pack them full, but too much filling will cause the wrappers to burst during frying.
• Cool the Filling: If the blueberry sauce is even slightly warm, it will soften the egg roll wrapper, making it impossible to roll without tearing.
• Seal it Tight: Use a “finger-painting” method with water to ensure every edge is glued shut.

Serving Suggestions and Pairings

These egg rolls are best served warm while the center is still gooey. For a truly indulgent experience, serve them alongside:

• Vanilla Bean Ice Cream: The cold creaminess pairs perfectly with the hot fruit.
• Extra Dipping Sauce: Save a little of that blueberry filling to use as a dip!
• Drinks: These go beautifully with a Rainbow Sangria during a summer party.

Nutritional Information (Per Serving)

• Calories: 215 kcal
• Total Fat: 11g
• Carbohydrates: 26g
• Protein: 3g
• Sugar: 14g

Storage and Leftover Tips

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Avoid the microwave, as it will make the wrappers soggy. Instead, pop them in a 350∘F oven or air fryer for 3-5 minutes to restore that signature crunch.

More Recipes You Will Love

If you enjoyed this crispy dessert, check out these other crowd-pleasers from the ChefManiac kitchen:

• Easy Ice Cream Sandwich Cake
• Cheese Stuffed Chicken Wontons
• Cake Mix Cookies Shortcut

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Final Thoughts

These Blueberry Cream Cheese Egg Rolls are a guaranteed hit for anyone who loves the combination of fruit and cream. They are impressive enough for a dinner party but simple enough for a weekend project with the kids.

I’d love to hear how yours turned out! Did you stick with blueberries or try a different fruit? Leave a comment below and follow ChefManiac for more creative recipes and kitchen tips. Happy frying!