Blueberry Cream Cheese Egg Rolls

Crispy, golden egg rolls filled with a rich cream cheese mixture and vibrant blueberry filling, perfect for a quick snack or dessert.

Scale

For The Blueberry Filling:
2 cups fresh blueberries
⅓ cup sugar
1 tablespoon lemon juice
7 tablespoons water, divided
3 tablespoons cornstarch
For The Cream Cheese Filling:
8 oz cream cheese, room temperature (can substitute with dairy-free cream cheese)
⅓ cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla
For Assembly:
12 egg roll wrappers
2+ cups vegetable oil, for frying
¼ cup powdered sugar, for dusting

Cook Mode Prevent your screen from going dark

Make The Blueberry Filling: In a small saucepan, combine blueberries, sugar, lemon juice, and 3 tablespoons water over medium heat. Stir until blueberries burst (3-4 minutes).
Thicken the Mixture: Mix remaining water with cornstarch until smooth and stir into blueberry mixture. Cook until thickened, then cool.
Prepare The Cream Cheese Filling: Beat the cream cheese until fluffy. Mix in sugar, lemon juice, and vanilla until well combined.
Assemble The Egg Rolls: Place an egg roll wrapper in a diamond shape, fill with cream cheese mixture and blueberry filling. Seal edges with water and roll tightly.
Fry The Egg Rolls: Heat oil to 375°F. Fry egg rolls until golden brown (2-3 minutes on each side). Drain on paper towels and dust with powdered sugar before serving.

For a personalized touch, try using different berries or adding spices like cinnamon.