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Blueberry Cream Cheese Egg Rolls Recipe

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★★★★★

5 from 114 reviews

Delicious Blueberry Cream Cheese Egg Rolls featuring a rich, creamy filling paired with a sweet and tangy blueberry compote, wrapped in crispy golden egg roll wrappers and lightly dusted with powdered sugar. Perfect as a delightful dessert or sweet snack.

Ingredients

Scale

Blueberry Filling

  • 2 cups fresh blueberries
  • ⅓ cup sugar
  • 1 tablespoon lemon juice
  • 7 tablespoons water, divided
  • 3 tablespoons cornstarch

Cream Cheese Filling

  • 8 oz cream cheese, room temperature
  • ⅓ cup sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Egg Rolls

  • 12 egg roll wrappers
  • 2+ cups vegetable oil
  • ¼ cup powdered sugar, for dusting

Instructions

  1. Prepare the Blueberry Filling: In a small saucepan over medium heat, combine the fresh blueberries, sugar, 3 tablespoons of water, and lemon juice. Stir occasionally and cook until the blueberries burst and mixture comes to a boil, about 3-4 minutes.
  2. Thicken the Blueberry Mixture: In a small bowl, combine the remaining 4 tablespoons of water with the cornstarch until smooth. Add this slurry to the boiling blueberry mixture and stir continuously until it thickens. Remove from heat and let cool completely.
  3. Make the Cream Cheese Filling: In a medium bowl, use an electric mixer to beat the cream cheese for 2-3 minutes until fluffy. Add sugar, lemon juice, and vanilla extract, then beat for an additional 2 minutes until smooth and creamy.
  4. Assemble the Egg Rolls: Place one egg roll wrapper on a clean surface. Spoon 2 tablespoons of the cream cheese mixture into the center followed by a heaping spoonful or two of the blueberry filling on top of the cream cheese.
  5. Seal the Egg Rolls: Dip your finger in water and moisten the edges of the wrapper to help seal it. Fold the sides tightly over the filling, then roll the front edge over and continue rolling toward the back edge to form a tight egg roll.
  6. Heat the Oil: In a large skillet or frying pan, heat vegetable oil over medium heat until it reaches 375°F (190°C).
  7. Fry the Egg Rolls: Carefully add a few egg rolls at a time to the hot oil. Fry for several minutes on each side until the wrappers are golden brown and crispy.
  8. Drain and Cool: Transfer cooked egg rolls to a paper towel-lined plate to absorb excess oil and cool slightly.
  9. Serve: Just before serving, dust the egg rolls with powdered sugar for a sweet finishing touch.

Notes

  • Make sure the cream cheese is at room temperature for easy mixing.
  • Do not overfill the egg rolls to avoid bursting during frying.
  • Maintain oil temperature at 375°F to ensure a crisp texture without absorbing excess oil.
  • Use fresh blueberries for the best flavor; frozen can be used but may yield more liquid.
  • Allow blueberry filling to cool fully before assembling to prevent wrapper sogginess.

Keywords: blueberry cream cheese egg rolls, dessert egg rolls, fried egg rolls, sweet egg rolls, blueberry dessert

Find it online: https://thefoodrecipe.com/blueberry-cream-cheese-egg-rolls-recipe/