Blueberry Cheese Egg Rolls

Crunchy egg roll shells wrap around a delicious mix of sweet blueberry goodness and smooth cream cheese in this surprising sweet treat. The mix of the crispy outside and juicy fruit inside makes an amazing dessert that turns plain egg rolls into something special. Every mouthful gives you a perfect blend of textures and tastes that'll wow anyone who tries them.

I whipped these up for the first time at a family get-together when I was tired of bringing the same old desserts. Everyone looked so confused when I showed up with fried egg rolls for dessert! Those puzzled faces quickly changed to smiles after they took their first bite.

Tasty Blueberry Filling Items

• Fresh blueberries: They give natural sweetness and juicy pops of flavor - grab plump ones with rich color and no mold spots
• Granulated sugar: Makes everything sweeter while helping turn the berries nice and jammy
• Lemon juice: Adds a zingy kick that balances out the sweetness
• Vanilla extract: Brings a cozy depth that makes blueberry flavor even better
• Cornstarch: Gets the filling thick enough so it won't drip out when you bite in

Important Cream Cheese Mix Ingredients

• Cream cheese: Creates that rich, tangy foundation - make sure it's nice and soft to avoid any chunks
• Powdered sugar: Blends in perfectly without any grainy texture for super smooth results
• Vanilla extract: Ties together the flavors between the cheese and berries

What You'll Need For Assembly

• Egg roll wrappers: They make that perfect crispy outer layer - you'll find them in the cold section at the store
• Vegetable oil: Needs to handle high heat so your rolls don't burn when frying

Whipping Up The Filling

Throw blueberries, sugar, lemon juice, and vanilla extract into a small pot over medium heat. Give it a stir now and then while the berries get soft and release their juice, for about 3-4 minutes. Mix up cornstarch with water until it's smooth, then pour it into the bubbling berry mix to avoid lumps. Let it cook 1-2 minutes more until it thickens up, then dump it in a bowl to cool all the way down.

Making The Cream Part

Let your cream cheese sit out till it's room temp so it gets really smooth. Grab a bowl and beat together the soft cream cheese with powdered sugar and vanilla until it's light and fluffy. You want it spreadable but still thick enough to stay put when scooped. Put it aside for now.

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How To Roll Them Up

Setup:

Put an egg roll wrapper on your counter so it looks like a diamond.

Adding stuff:

Drop a spoonful of cream cheese mix in the middle, then top with a spoonful of berry mix.

Wrapper work:

Pull the bottom point up and over your filling, tuck it in, then fold the side points inward.

Closing up:

Wet the top point with a little water and roll everything up tight to stick it closed.

Waiting:

Put them seam-side down and cover with a damp paper towel while you make the rest.

Getting Them Fried Right

Get vegetable oil hot in a deep pan until it hits 350°F. Drop in 2-3 rolls at a time, let them cook about 45 seconds on one side, then flip them over. Keep frying another 1-2 minutes till they turn golden brown. Scoop them out with a slotted spoon and let them drain on paper towels before you serve them.

My family's always gone crazy for blueberries, especially in summer when they're super sweet. My grandma used to bake blueberry pies that would vanish in no time, and these egg rolls kinda remind me of her desserts but with my own fun spin that makes them different.

Great Foods To Serve With These

Try these rolls with some vanilla ice cream for that hot-cold combo that tastes amazing. For morning meals, serve them up with some fresh fruit and a little maple syrup drizzled over top. When you've got friends over, make a dessert spread with chocolate sauce, caramel, and fresh whipped cream for dipping.

Mix It Up With Different Flavors

• Try strawberries or raspberries if you want a different berry taste.
• Throw some tiny chocolate chips in the cream cheese for chocolate lovers.
• Add a bit of cinnamon or cardamom when fall comes around.
• Use chopped mango and pineapple with coconut flavor for a beach vacation vibe.

Storing What's Left

Keep any leftover rolls in a container with paper towels between the layers to keep them crunchy. They'll stay good in the fridge for up to two days. To warm them back up, stick them in a 350°F oven for 5-7 minutes or toss them in an air fryer at 375°F for three minutes.

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These blueberry cream cheese egg rolls have become my go-to wow dessert for dinner parties. There's something really cool about taking what's usually a savory appetizer and turning it into a sweet treat. The way the crunchy outside meets that warm, gooey filling inside creates such a standout dessert that people can't stop talking about them. Give them a try and feel free to switch things up with whatever fruits are in season or whatever flavors you love most.

Frequently Asked Questions

→ Can I prep these Blueberry Cheese Egg Rolls ahead of time?

The fillings can be made a day early and kept refrigerated, but it’s better to fry them right before serving for the best crunch.

→ Can frozen blueberries be used instead of fresh ones?

Frozen blueberries are fine to use. Just toss them in the pan without thawing, and allow for a slightly longer cook time.

→ What’s the best way to store leftover rolls?

Keep leftover rolls in an airtight container in the fridge for up to 2 days. Reheat them at 350°F in the oven for 5-10 minutes to restore crispiness.

→ Is it possible to bake these instead of frying?

Yes, bake them at 375°F for 15-20 minutes until golden. A light coat of oil helps them brown better.

→ Could other fruits be substituted for blueberries?

Definitely! Swap in strawberries, peaches, apples, or raspberries. You’ll just need to tweak the cooking time and sweetness depending on the fruit.