Blueberry Cream Cheese Egg Rolls are the ultimate fusion of crispy, creamy, and fruity bliss. These golden-brown delights are packed with a luscious cream cheese filling and a vibrant, sweet blueberry compote. Encased in a golden, crunchy shell and finished with a light dusting of powdered sugar, these are ideal for brunch, dessert, or a sweet midday indulgence. With just 35 minutes from prep to plate, these homemade egg rolls are surprisingly simple to make and irresistibly delicious. If you’re craving something sweet with a hint of tang and crunch, this is your new go-to recipe.
Why You’ll Love This Blueberry Cream Cheese Egg Rolls Recipe
These egg rolls are a decadent twist on classic desserts, delivering bakery-quality flavor at home. The warm, gooey blueberry filling contrasts beautifully with the tangy cream cheese and the crispy shell. Whether you’re entertaining guests, making a sweet brunch spread, or just indulging yourself, these rolls will impress. Bonus: they’re freezer-friendly, easy to assemble, and perfect for both kids and adults.
Ingredients
For The Blueberry Filling
- 2 cups fresh blueberries
- ⅓ cup sugar
- 1 tablespoon lemon juice
- 7 tablespoons water (divided)
- 3 tablespoons cornstarch
For The Cream Cheese Filling
- 8 oz cream cheese, room temperature
- ⅓ cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Additional Ingredients
- 12 egg roll wrappers
- 2+ cups vegetable oil (for frying)
- ¼ cup powdered sugar (for dusting)
Step-by-Step: How to Make Blueberry Cream Cheese Egg Rolls
1. Make the Blueberry Filling
In a saucepan over medium heat, combine the blueberries, sugar, 3 tablespoons of water, and lemon juice. Cook while stirring for 3 to 4 minutes until the blueberries burst and the mixture boils. In a separate bowl, whisk the remaining water with cornstarch. Stir this into the blueberry mix and cook until it thickens. Set aside to cool.
2. Prepare the Cream Cheese Filling
In a medium mixing bowl, use an electric mixer to beat the cream cheese until fluffy (2-3 minutes). Add sugar, lemon juice, and vanilla extract. Continue beating until smooth and creamy.
3. Assemble the Egg Rolls
Place an egg roll wrapper on a flat surface. Add about 2 tablespoons of the cream cheese mixture in the center. Top with a generous spoonful or two of blueberry filling. Wet the edges of the wrapper with water using your finger, then fold in the sides and roll tightly from bottom to top, sealing the edge.
4. Fry the Egg Rolls
Heat oil in a deep skillet or frying pan to 375°F (190°C). Carefully add egg rolls, a few at a time, and fry until golden and crispy on all sides, about 2–3 minutes per side. Remove and drain on a paper towel-lined plate.
5. Serve
Once slightly cooled, dust with powdered sugar and enjoy them warm alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent touch.
Helpful Tips
- Don’t overfill the wrappers, or they may burst during frying.
- Use room-temperature cream cheese for a smoother filling.
- Let the blueberry filling cool completely before assembling to avoid soggy wrappers.
- Seal the egg rolls tightly to prevent oil from seeping in.
- Fry in batches and avoid overcrowding the pan.
Substitutions And Variations
- Frozen Blueberries: Substitute fresh blueberries with frozen if needed. Just thaw and drain before use.
- Air Fryer Version: Spray with oil and cook at 375°F for 8-10 minutes, turning halfway through.
- Lighter Version: Bake at 400°F for 15-18 minutes, flipping once, until golden brown.
- Fruit Swaps: Try strawberries, raspberries, or a mixed berry filling.
- Add Crunch: Sprinkle crushed graham crackers or chopped nuts into the filling for extra texture.
Storage Instructions
Let the egg rolls cool completely before storing. Place in an airtight container:
- Refrigerator: Store for up to 3 days.
- Freezer: Freeze individually wrapped in foil or parchment paper, then store in a zip-top bag for up to 2 months.
- Reheating: Reheat in an oven or air fryer at 350°F until warmed through and crispy. Avoid microwaving, as it may make them soggy.
Nutritional Information
Each serving (1 egg roll) contains approximately:
- Calories: 179 kcal
- Carbohydrates: 28g
- Protein: 3g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 135mg
- Fiber: 1g
- Sugar: 17g
- Vitamin C: 3mg
- Calcium: 26mg
- Iron: 1mg
Note: These are estimates and may vary based on brands used.
Serving Suggestions
- Enjoy them warm alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent touch.
- Add a drizzle of chocolate or berry sauce to elevate the presentation and flavor.
- Pair with coffee or a fruity mimosa for brunch.
- Cut into halves or thirds for a bite-sized dessert platter.
- Add to a brunch charcuterie board for something sweet and unexpected.
Frequently Asked Questions About Blueberry Cream Cheese Egg Rolls
Can I make these egg rolls ahead of time?
Yes, you can assemble the egg rolls and refrigerate them for up to 24 hours before frying. For longer storage, freeze them uncooked and fry directly from frozen, adding an extra minute or two to the cook time.
Can I use other fruits instead of blueberries?
Absolutely. Strawberries, blackberries, and even apples or peaches work well in this recipe. Just make sure to cook the fruit filling until thickened.
Are these egg rolls very sweet?
The tangy cream cheese and bright blueberries create a perfectly balanced sweetness in every bite. If you prefer more sweetness, dust with extra powdered sugar or serve with a sweet dip.
Can I bake these instead of frying?
Yes! Brush with melted butter or spray with oil and bake at 400°F for 15–18 minutes, turning halfway through, until golden and crisp.
Final Thoughts
Thank you so much for trying out these Blueberry Cream Cheese Egg Rolls. I absolutely adore how easy and indulgent they are—crispy on the outside, creamy and fruity on the inside, and perfectly sweet. Whether you’re whipping them up for a weekend brunch or a cozy dessert night, they always bring smiles. I hope this recipe brings joy to your kitchen as it has to mine. Happy cooking, and thank you for being part of this food-loving community!
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Blueberry Cream Cheese Egg Rolls
- Total Time: 35 minutes
- Yield: 12 egg rolls 1x
- Diet: Vegetarian
Description
Blueberry Cream Cheese Egg Rolls are crispy, sweet, and tangy. Filled with juicy blueberry compote and creamy cheesecake-style filling, they’re quick to make and perfect for dessert or brunch. Serve warm and dusted with powdered sugar. Save this easy recipe and make a batch today!
Ingredients
For the Blueberry Filling
2 cups fresh blueberries
⅓ cup sugar
1 tablespoon lemon juice
7 tablespoons water, divided
3 tablespoons cornstarch
For the Cream Cheese Filling
8 oz cream cheese, room temperature
⅓ cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
For Assembly and Frying
12 egg roll wrappers
2+ cups vegetable oil, for frying
¼ cup powdered sugar, for dusting
Instructions
1. Make the Blueberry Filling
In a saucepan over medium heat, combine the blueberries, sugar, 3 tablespoons of water, and lemon juice. Cook while stirring for 3 to 4 minutes until the blueberries burst and the mixture boils. In a separate bowl, whisk the remaining water with cornstarch. Stir this into the blueberry mix and cook until it thickens. Set aside to cool.
2. Prepare the Cream Cheese Filling
In a medium mixing bowl, use an electric mixer to beat the cream cheese until fluffy (2-3 minutes). Add sugar, lemon juice, and vanilla extract. Continue beating until smooth and creamy.
3. Assemble the Egg Rolls
Place an egg roll wrapper on a flat surface. Add about 2 tablespoons of the cream cheese mixture in the center. Top with a generous spoonful or two of blueberry filling. Wet the edges of the wrapper with water using your finger, then fold in the sides and roll tightly from bottom to top, sealing the edge.
4. Fry the Egg Rolls
Heat oil in a deep skillet or frying pan to 375°F (190°C). Carefully add egg rolls, a few at a time, and fry until golden and crispy on all sides, about 2–3 minutes per side. Remove and drain on a paper towel-lined plate.
5. Serve
Once slightly cooled, dust with powdered sugar and enjoy them warm alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent touch.
Notes
Let blueberry filling cool before assembling to prevent soggy wrappers.
Do not overfill egg rolls to avoid splitting during frying.
For a lighter option, bake at 400°F or air fry until golden and crispy.
Store leftovers in an airtight container and reheat in oven or air fryer for best texture.
- Prep Time: 30 minutes
- Cook Time: 05 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American