Description
These Blueberry Cream Cheese Egg Rolls are a delightful and easy-to-make dessert that features a creamy, sweet blueberry filling wrapped in crispy fried egg roll wrappers. Perfect for a quick treat or a party dessert, they offer a wonderful contrast of textures and flavors.
Ingredients
Scale
Filling
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (150 g) fresh or frozen blueberries
Assembly
- 8–10 egg roll wrappers
- 1 large egg, beaten (for sealing)
Frying
- Vegetable oil, for frying
Instructions
- Make the Filling: In a bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth, then gently fold in the blueberries to retain their shape.
- Assemble Egg Rolls: Place a spoonful of the blueberry cream cheese filling onto each egg roll wrapper. Fold the sides in and roll tightly, sealing the edge using a bit of the beaten egg to ensure they hold together during frying.
- Heat Oil: Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Use enough oil to submerge the egg rolls partially or fully for even cooking.
- Fry Egg Rolls: Carefully add the egg rolls a few at a time to the hot oil. Fry for about 2 to 3 minutes per side until they turn golden brown and crispy.
- Drain & Serve: Remove the fried egg rolls from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Serve warm for the best taste and texture.
Notes
- For a healthier alternative, you can bake the egg rolls at 400°F (200°C) for 15-20 minutes until golden brown.
- Make sure the oil is hot enough before frying to prevent the egg rolls from absorbing too much oil.
- The filling can be prepared ahead and kept refrigerated until assembly.
- Serve with a dusting of powdered sugar or a drizzle of honey if desired.
