Blueberry Cream Cheese Egg Rolls Recipe

Craving a fun, crispy dessert with a fruity twist? These Blueberry Cream Cheese Egg Rolls are the perfect combination of crispy, golden egg rolls filled with sweet, creamy cream cheese and juicy blueberries!

Imagine crunchy, golden egg rolls packed with a luscious cream cheese filling and plump blueberries, fried to crispy perfection and dusted with a touch of powdered sugar. The contrast of creamy filling and crispy exterior makes each bite a delicious treat!

These egg rolls are an irresistible snack or dessert that combines the richness of cream cheese with the fresh sweetness of blueberries. They’re perfect for any occasion, from family gatherings to sweet snack cravings.

Ready to try these crispy, creamy treats? Let’s make Blueberry Cream Cheese Egg Rolls and enjoy a fun, flavorful dessert today!

Why You’ll Love This Recipe

• Sweet and Tangy Flavor Combo: The richness of cream cheese blends beautifully with the bright, tart pop of fresh blueberries.
• Crispy, Golden Shell: Egg roll wrappers fry up perfectly crisp every time.
• Fun and Easy: Great for beginner cooks or when you want something sweet but not too complicated.
• Party Favorite: These are a hit at potlucks, picnics, or even Sunday brunch.
• Make-Ahead Friendly: You can prep the filling ahead of time and roll just before frying.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: About 30–35 minutes

Servings: Makes about 12 egg rolls
Difficulty: Easy

These are best eaten warm and fresh. If you plan to make a big batch, prep and refrigerate them until just before frying. The filling can be made a day ahead too.

Required Kitchen Tools

• Medium saucepan
• Mixing bowls
• Whisk
• Fine zester or grater
• Small spoon or spatula
• Pastry brush or finger (for sealing)
• Frying pan or deep fryer
• Paper towels
• Slotted spoon or tongs
• Wire cooling rack

Ingredients for Blueberry Cream Cheese Egg Rolls

Here’s everything you need to make this crowd-pleasing sweet treat:

For the Blueberry Filling:

• 2 cups fresh blueberries
• ⅓ cup granulated sugar
• 3 tablespoons water
• 1 tablespoon fresh lemon juice
• Zest from 1 lemon
• ½ teaspoon salt
• 3 tablespoons cornstarch + 4 tablespoons water (for slurry)

For the Cream Cheese Mixture:

• 8 ounces cream cheese, softened
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract

For the Egg Rolls:

• 12 egg roll wrappers
• 2 cups vegetable oil (for frying)
• ¼ cup powdered sugar (for dusting)

Variations for Blueberry Cream Cheese Egg Rolls

• Use Mixed Berries: Swap blueberries for a mix of raspberries, strawberries, or blackberries for a fruitier filling.
• Add a Crunch: Mix in crushed graham crackers or shortbread crumbs with the cream cheese for texture.
• Lighter Option: Bake instead of fry — brush with oil and bake at 400°F for 15–18 minutes, flipping halfway.
• Cinnamon Sugar Finish: Instead of powdered sugar, dust with a cinnamon-sugar mix for a churro-like vibe.
• Chocolate Drizzle: Melt white or dark chocolate and drizzle over the top for a dessert-style finish.

How to Make Blueberry Cream Cheese Egg Rolls

Step-by-Step Instructions

1. Cook the Blueberry Filling

In a medium saucepan, combine the blueberries, sugar, water, lemon juice, lemon zest, and salt. Cook over medium heat, stirring occasionally, until the berries burst and release their juices (about 5–7 minutes).
In a small bowl, mix cornstarch and water to make a slurry. Pour it into the berry mixture and stir continuously until thickened (1–2 minutes). Remove from heat and let cool.

2. Make the Cream Cheese Filling

In a mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Set aside.

3. Assemble the Egg Rolls

Lay one egg roll wrapper on a flat surface like a diamond. Spoon 1 tablespoon of the cream cheese mixture in the center, then add 1 tablespoon of the blueberry filling on top. Fold the bottom corner up over the filling, then fold in the sides. Roll it up tightly like a burrito.
Use your finger or a pastry brush to wet the top corner with water to seal. Repeat with all wrappers.

4. Fry the Egg Rolls

Heat about 2 inches of oil in a deep pan over medium heat (350°F if using a thermometer). Fry egg rolls in batches, 2–3 at a time, turning until golden brown on all sides (about 2–3 minutes total).
Remove with a slotted spoon and transfer to a paper towel-lined tray or wire rack to drain excess oil.

Serving and Decoration

How to Serve Blueberry Cream Cheese Egg Rolls

These egg rolls are best served warm, just after frying. Here’s how I like to enjoy them:

• Dust with Powdered Sugar: Right before serving, lightly sprinkle powdered sugar over the egg rolls for a soft, sweet finish.
• Dip It Up: Serve with a side of whipped cream, vanilla yogurt, or even lemon curd for dipping.
• Fancy Plating: Cut them diagonally, fan out on a plate, and drizzle with berry syrup or melted chocolate for an elevated look.

Storing Blueberry Cream Cheese Egg Rolls

• Before Frying: You can prep the egg rolls and store them in the fridge for up to 24 hours. Just cover tightly with plastic wrap to prevent drying out.
• After Frying: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer at 350°F until crispy again.
• Freezing: Freeze uncooked rolls in a single layer, then transfer to a freezer bag. Fry straight from frozen — just add an extra minute or two.

Tips and Tricks for Success

• Don’t Overfill: Too much filling can cause them to burst while frying. Stick to about 2 tablespoons per roll.
• Seal Well: Use water or a light egg wash to seal the wrapper tightly. Loose ends = oil leaks.
• Hot Oil Only: If the oil isn’t hot enough, the rolls will absorb too much and turn greasy. Test with a small piece of wrapper first.
• Cool Filling: Let the blueberry mixture cool before assembling to avoid soggy wrappers.

Nutrition (Per 1 Egg Roll)

Nutrient	Amount
Calories	~210
Total Fat	10g
Saturated Fat	3.5g
Carbohydrates	27g
Sugar	10g
Protein	3g
Fiber	1g
Sodium	125mg

Blueberry Cream Cheese Egg Rolls FAQs

Can I use frozen blueberries?

Yes, but thaw and drain them well before cooking to avoid extra liquid in the filling.

Can I bake instead of fry?

Absolutely. Brush the egg rolls with oil and bake at 400°F for 15–18 minutes, flipping halfway for even browning.

How long do they stay crispy?

They’re crispiest right after frying. You can reheat them in an oven or air fryer, but they’re best fresh.

Conclusion

These Blueberry Cream Cheese Egg Rolls are one of my go-to treats when I’m craving something crunchy and sweet without too much fuss. The combo of tart berries and smooth cream cheese hits the perfect balance. Whether you’re serving them at a brunch table or just sneaking one after dinner, they never disappoint.