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Crunchy egg roll shells wrap around a dreamy mix of tangy cream cheese and sweet blueberry goodness in this surprising sweet treat. When you bite in, you'll love how the crispy outside meets the soft, fruity inside – it's a total game-changer for dessert lovers. The mix of textures and flavors works so well together, you won't believe something this tasty started as a humble egg roll wrapper.
I whipped these up for a family get-together when I was tired of bringing the same old desserts. You should've seen everyone's confused faces when I showed up with what looked like egg rolls for dessert! Those puzzled looks didn't last long though – they changed to big smiles after just one taste.
Delicious Blueberry Filling Elements
- Fresh blueberries: Pack in natural sweetness and juicy pops of flavor – grab ones that look plump with rich color and no fuzzy spots
- Granulated sugar: Boosts sweetness while helping turn the berries slightly jammy
- Lemon juice: Adds a zingy kick that cuts through the sweetness
- Vanilla extract: Brings a cozy flavor that makes the blueberries taste even better
- Cornstarch: Makes the filling thick so it doesn't leak out when you bite in
Tasty Cream Cheese Mix Ingredients
- Cream cheese: Gives that rich, tangy foundation – make sure it's nice and soft to mix smoothly
- Powdered sugar: Blends in without any grittiness for that perfect creamy texture
- Vanilla extract: Ties together all the flavors between the cheese and fruit parts
Wrapping Materials You'll Need
- Egg roll wrappers: They turn into the perfect crispy shell – you'll find them in the cold section at the store
- Vegetable oil: Can handle high heat so your rolls get crispy without burning
Whipping Up The Berry Mix
Throw blueberries, sugar, lemon juice, and vanilla into a small pot over medium heat. Give it a stir now and then while the berries get soft and release their juice, which takes about 3-4 minutes. Mix up cornstarch with water until it's smooth, then pour it into the bubbling berries while stirring to avoid lumps. Let it cook 1-2 minutes more till it thickens up, then dump it in a bowl to cool off completely.
Making The Cream Mixture
Let your cream cheese sit out till it's room temp so it'll mix up nice and smooth. In a bowl, beat the soft cream cheese with powdered sugar and vanilla until it's light and fluffy. You want it easy to spread but still thick enough to stay put when you scoop it. Put it aside for now.
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Wrapping It All Up
- Position:
- Lay an egg roll wrapper on your counter like a diamond.
- Filling:
- Drop a spoonful of cream cheese mix in the middle, then add a spoonful of blueberry filling on top.
- Folding:
- Pull the bottom point up over the filling, tuck it in, then fold the left and right corners toward the center.
- Sealing:
- Wet the top corner with a bit of water and roll everything up tight to seal it.
- Resting:
- Place them seam-side down and cover with a damp paper towel while you make the rest.
Cooking Them Up
Get your vegetable oil hot in a deep pan, around 350°F. Drop in 2-3 rolls at a time, let them cook for 45 seconds on one side, then flip them over. Cook another 1-2 minutes until they turn a nice golden brown. Scoop them out with a slotted spoon and let them drain on paper towels before you serve them.
Blueberries have always been the favorite at our house, especially in summer when they're super sweet. My grandma made these amazing blueberry pies that never lasted more than a few hours. These egg rolls kinda remind me of her pies but with my own little twist that makes them unique.
Awesome Serving Ideas
Try these rolls next to a scoop of vanilla ice cream for that hot-cold combo that's so good. For breakfast or brunch, serve them with some fresh fruit and a little maple syrup drizzled on top. When friends come over, make a fun dessert board with chocolate sauce, caramel, and fresh whipped cream for dipping options.
Mix It Up Your Way
- Try strawberries or raspberries instead of blueberries for something different.
- Throw some mini chocolate chips in with the cream cheese for chocolate lovers.
- Add a dash of cinnamon or cardamom for a fall-time flavor.
- Use chopped mango and pineapple with coconut flavor for a tropical feel.
Storing What's Left
Put any leftover rolls in a container with paper towels between each layer to keep them crispy. They'll stay good in the fridge for up to two days. When you want to eat them, warm them up in the oven at 350°F 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 dessert whenever I have people over for dinner. There's something really fun about taking what's normally a savory appetizer and turning it into something sweet and surprising. Everyone loves the way the crunchy outside shell meets that warm, gooey filling – it's the kind of dessert people talk about even after they leave. Give them a try and don't be afraid to play around with different fruits and flavors based on what you like or what's in season.
Frequently Asked Questions
- → Is it possible to prep these Blueberry Cream Egg Rolls early?
- You can prepare both the cream cheese and blueberry fillings the night before and keep them in the fridge. Try to fry and serve the rolls fresh for the best crunch.
- → Can I swap fresh blueberries with frozen ones?
- Totally! No need to defrost them. Just cook straight from frozen, but allow a bit more time for them to soften while cooking.
- → How should I keep leftover rolls fresh?
- Place any extras in an airtight container in the fridge for up to 2 days. Heat them in a 350°F oven for 5-10 minutes to crisp them up again.
- → Is there a way to bake these instead of frying?
- Sure, pop them in a 375°F oven for 15-20 minutes until golden. Brush on some oil before baking for a crispier texture.
- → Can I use a different fruit filling instead of blueberries?
- Of course you can—raspberries, peaches, strawberries, or apples are all great options. Just tweak the sugar levels and cooking time for best results.