Name: Blueberry Cream Cheese Egg Rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups Fresh Blueberries; 1/3 cup Sugar; 1 tablespoon Lemon Juice; 4 tablespoons Water; 3 tablespoons Cornstarch; 8 oz Cream Cheese (Room temperature); 1/3 cup Sugar; 1 teaspoon Lemon Juice; 1 teaspoon Vanilla; 12 pieces Egg Roll Wrappers; 2+ cups Vegetable Oil (For frying); 1/4 cup Powdered Sugar (For dusting)

Jump to Recipe

If you’re a fan of sweet treats that pack a creamy punch and burst of juicy flavor, you’re about to fall in love with Blueberry Cream Cheese Egg Rolls! Imagine biting into a crisp, golden shell that gives way to a velvety cream cheese filling and tangy-sweet blueberry compote—pure bliss! Fun fact: the first time I whipped up a batch, my family devoured every roll before dinner was even served. This recipe is a standout for busy families and casual get-togethers, thanks to its quick prep (less than 30 minutes!) and no-fuss assembly. If you’ve tried my Strawberry Cheesecake Bars, you’ll adore this twist on a classic dessert, but with a playful, portable spin. Trust me, this easy, crowd-pleasing treat will earn a permanent spot in your recipe box and have everyone clamoring for seconds!

What is Blueberry Cream Cheese Egg Rolls?

Let’s get the name out of the way—Blueberry Cream Cheese Egg Rolls may sound like an unexpected blend of cultures (who puts cheesecake in an egg roll?), but it’s a combination that just works! Why call it an egg roll? Maybe because “portable cheesecake blueberry delights” is a mouthful—pun intended! The magic happens when classic cream cheese meets juicy blueberries, all wrapped in crispy perfection. You know what they say: the way to a man’s (or woman’s) heart is through the stomach. Trust me, your family will beg you to make these again and again, so don’t wait—give this delicious, quirky recipe a try!

Why You’ll Love This

This recipe’s magic lies in its awesome contrast: tangy blueberry sauce oozes into creamy, sweet filling, all encased in a golden, crisp shell. Why spend extra at the bakery when you can make these impressive treats at home for a fraction of the price? Not only will you save money, but you’ll also get to customize each bite exactly how you like. The combination of luscious cream cheese, zesty lemon, and sweet blueberry is unbeatable, and each roll gets a dusting of powdered sugar for that perfect finish. If you’re a cheesecake fan looking for a hand-held dessert, this is your dream come true—try it alongside my Lemon Cheesecake Bars for a flavor-packed dessert table! Grab your egg roll wrappers and get rolling; you’ll be glad you did.

How to Make

Quick Overview

Blueberry Cream Cheese Egg Rolls come together in under 30 minutes and deliver irresistible homemade flavor. The recipe is straightforward: make a quick blueberry compote, whip up a fluffy cream cheese filling, wrap and fry until golden, then dust with sugar. The result? A dessert that’s crunchy outside, creamy inside, and bursting with blueberry goodness—perfect for any skill level!

Ingredients

2 cups fresh blueberries
1/3 cup sugar
1 tablespoon lemon juice
7 tablespoons water, divided
3 tablespoons cornstarch
8 oz cream cheese, room temperature
1/3 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla
12 egg roll wrappers
2+ cups vegetable oil for frying
1/4 cup powdered sugar for dusting

Directions

Blueberry Filling:
In a saucepan over medium heat, combine the blueberries, 1/3 cup sugar, 1 tablespoon lemon juice, and 4 tablespoons water. Stir and cook until the berries burst (about 4–5 minutes). In a small bowl, mix the remaining 3 tablespoons water with 3 tablespoons cornstarch until smooth. Add this mixture to the blueberry mixture. Stir and cook for another 1–2 minutes until thickened. Remove from heat and allow to cool completely.
Cream Cheese Filling:
In a mixing bowl, beat the 8 oz room temperature cream cheese with 1/3 cup sugar, 1 teaspoon lemon juice, and 1 teaspoon vanilla until smooth and fluffy.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface. Spoon about 1 tablespoon of the cream cheese filling just below the center, then top with about 1 tablespoon of cooled blueberry filling. Moisten the edges of the wrapper with water. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Repeat with remaining wrappers and filling.
Fry the Egg Rolls:
Heat at least 2 inches of vegetable oil in a heavy pan to 350°F (175°C). Fry egg rolls in batches, seam-side down, turning occasionally, for about 2–3 minutes per side, or until golden and crisp. Drain on a paper towel-lined plate.
Serve:
Dust each egg roll generously with powdered sugar and serve warm for best results.

What to Serve With

These sweet egg rolls are perfectly delicious on their own, but if you want a full dessert spread, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream. A little warm lemon curd drizzled on top takes them over the edge! For a cozy brunch, pair them with coffee or a spiced chai latte. If you’re feeling extra fancy, a glass of sparkling Moscato or sweet dessert wine is a delightful addition.

Top Tips for Perfecting

Ingredient Swap: No fresh blueberries? Frozen work beautifully—just thaw and drain first.
Keep it Crisp: Seal the egg rolls tightly to prevent cream cheese from leaking into the oil.
Watch the Oil: Fry at the right temperature (350°F) to ensure a golden, crispy shell without absorbing too much oil.
Dust Right Before Serving: The powdered sugar melts if left too long, so dust them right before you serve.
Flavor Boost: A sprinkle of lemon zest over the top adds fresh brightness!

Avoid overfilling or your egg rolls may burst during frying. If batch-frying, let oil return to temperature between batches.

Storing and Reheating Tips

Store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven for about 10 minutes, or until heated through and crispy—microwaving will make them soggy. For longer storage, freeze un-dusted, cooled egg rolls in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat from frozen in a 375°F oven for 15–20 minutes until crisp. Always dust with powdered sugar after reheating, just before serving.

FAQs

Can I bake these egg rolls instead of frying?
Yes! Arrange them on a greased baking sheet, brush lightly with oil, and bake at 400°F for 15–18 minutes, turning once until golden.

Can I use frozen blueberries?
Absolutely—just thaw and drain them well to prevent excess liquid in the filling.

Can I make these ahead of time?
You can assemble the egg rolls and refrigerate for up to 8 hours before frying. Fry just before serving for best crispiness.

What if I don’t have egg roll wrappers?
Spring roll wrappers can work, but they’re thinner and crispier. Want a shortcut? Use crescent roll dough, just note that texture will change.

How do I prevent the filling from leaking out?
Seal edges with water and don’t overfill. Cool the blueberry mixture fully to prevent extra steam and bursting during frying.

Conclusion

Blueberry Cream Cheese Egg Rolls make dessert fun, easy, and irresistibly delicious! Whether you’re hosting a family brunch, looking for a quirky potluck treat, or simply satisfying a weekday sweet tooth, this recipe will become a fast favorite. The simple ingredients and speedy prep mean anyone can master them—and the heavenly mix of creamy, tangy, and sweet is unforgettable. Ready to impress your loved ones? Pull out your frying pan and treat yourself to these delectable hand-held delights. Don’t forget to explore more recipes on the blog for even more sweet inspiration!