Delicious Blueberry Cream Cheese Egg Rolls Ready in Just 30 Minutes
Learn how to make delicious Blueberry Cream Cheese Egg Rolls in 30 Min. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 cup fresh blueberries (frozen berries work well if thawed and drained)
- 8 oz cream cheese, softened (can substitute with mascarpone or Greek yogurt for a lighter version)
- 1/4 cup granulated sugar (adjust based on sweetness of berries)
- 1 teaspoon vanilla extract
- 8-10 egg roll wrappers (found in the produce section or Asian aisle; rice paper wrappers can be a fun alternative)
- 1 egg, beaten (for sealing the egg rolls)
- Oil for frying (vegetable or canola oil works best)
- Powdered sugar or honey for drizzling (optional but highly recommended)
I like to keep things simple, but if you want to add a little zing, try mixing in a pinch of cinnamon or a splash of lemon juice with the blueberries. When I was experimenting with this recipe, I found that a dash of lemon really brightened the filling and made the blueberry flavor pop even more. I usually have these ingredients on hand, which makes whipping up these egg rolls a breeze on a busy weeknight.
Instructions
- Start by preparing the filling: in a medium bowl, combine the softened cream cheese, sugar, and vanilla extract. Mix until smooth and creamy. I find that softened cream cheese blends best when left out at room temperature for about 15-20 minutes—this was a trick my grandma swore by, and it always made my filling silky smooth.
- Add the blueberries to the cream cheese mixture. Gently fold in the berries, being careful not to crush them too much. If you’re using frozen berries, make sure they’re thawed and drained to prevent excess moisture from making the wrappers soggy.
- Lay an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the blueberry cream cheese filling near the corner of the wrapper. Be careful not to overfill; a little goes a long way.
- Brush the edges of the wrapper with the beaten egg. Fold the corner over the filling, then fold in the sides, rolling tightly to enclose everything. Seal the edge with a little more beaten egg to prevent the egg roll from unwrapping during frying. I like to double-check the seal—nothing’s worse than a soggy egg roll!
- Repeat with the remaining wrappers and filling. I usually work in batches, so I don’t get overwhelmed, and I can keep the egg rolls covered with a damp cloth to prevent them from drying out.
- Heat about 2 inches of oil in a deep frying pan or pot over medium-high heat. To check if it’s hot enough, drop in a small piece of bread—if it sizzles and bubbles immediately, you’re ready.
- Carefully add the egg rolls to the hot oil, a few at a time. Fry for about 2-3 minutes per side, turning gently with tongs, until they’re golden brown and crispy. When I first started making these, I found that maintaining the right oil temperature prevented them from becoming greasy—trust your thermometer or keep a close eye.
- Remove the fried egg rolls with a slotted spoon and drain on paper towels. Let them cool slightly before serving—they’re best when still warm but not scalding.
- Optional: dust with powdered sugar or drizzle honey for an extra touch of sweetness. I love adding a little vanilla ice cream on the side—an indulgence I learned from my grandma’s old recipe box.
