Description
Crispy, creamy, and bursting with fruity flavor, these blueberry cream cheese egg rolls are the ultimate dessert or brunch treat. Easy to make and customizable!
Ingredients
- 12 egg roll wrappers
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen, thawed and dried)
- 2 cups oil for frying (vegetable or canola)
- Powdered sugar (optional, for dusting)
Instructions
- In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
- Gently fold in blueberries.
- Place an egg roll wrapper on a flat surface. Add 1–2 tablespoons of filling to the center.
- Fold in the sides, then roll tightly, sealing edges with water.
- Heat oil to 350°F (175°C) in a skillet or deep fryer.
- Fry egg rolls in batches for 2–3 minutes per side until golden brown.
- Drain on paper towels. Dust with powdered sugar and serve warm.
Notes
- For a lighter version, bake at 375°F for 15–18 minutes or air fry at 375°F for 8–10 minutes.
- To prevent sogginess, pat blueberries dry before adding them to the filling.
- Make ahead: Assemble and freeze before frying for up to 1 month. Fry straight from frozen.
- Try adding lemon zest for a fresh flavor boost.
- Pair with chocolate, caramel, or berry sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes