Description
Crispy on the outside and creamy on the inside, these blueberry cream cheese egg rolls are a sweet and fruity twist on a classic snack. Packed with tangy cream cheese, juicy blueberries, and a hint of lemon, they’re perfect as a dessert or indulgent treat for any time of day.
Ingredients
-
8 ounces cream cheese, room temperature
-
1/2 cup (100 g) granulated sugar
-
1 teaspoon lemon juice
-
3 cups (444 g) fresh blueberries
-
12 egg roll wrappers
-
Water (for sealing the wrappers)
-
Confectioners’ sugar (for topping)
Instructions
-
In a medium bowl, beat the cream cheese, sugar, and lemon juice together until smooth.
-
Gently fold in the blueberries, being careful not to crush them.
-
Lay out an egg roll wrapper on a clean surface. Place about 2 tablespoons of the filling near one corner.
-
Fold the bottom corner over the filling, then fold in the sides and roll tightly. Dab water along the edge to seal. Repeat with remaining wrappers and filling.
-
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry egg rolls in batches for 2–3 minutes per side, or until golden brown and crisp.
-
Remove and drain on paper towels.
- Dust with confectioners’ sugar before serving.
Notes
-
Make sure the cream cheese is softened for easy mixing.
-
Do not overfill the egg rolls to prevent leakage during frying.
-
These can be baked or air fried for a lighter option.
-
Serve warm or at room temperature for best texture.
- Store leftovers in the fridge and reheat in an oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American