Blueberry Cheese Egg Rolls

Crunchy pastry shells wrap around a delicious mix of sweet blueberry goo and smooth cream cheese in this surprising sweet treat. The mix of textures—crispy outside and soft fruity inside—makes a tasty snack that turns regular egg rolls into something special. Every mouthful gives you the perfect combo of crunch and flavor that'll wow your taste buds.

I whipped these up for the first time at a family party when I wanted something different than boring cookies and cakes. You should've seen everyone's confused faces when I brought out fried egg rolls for dessert! But those puzzled looks quickly changed to smiles after just one bite.

Tasty Blueberry Mix

• Fresh blueberries: They're naturally sweet and pop with juice - get plump ones with rich color and no mold
• Granulated sugar: Makes everything sweeter and helps turn berries into jam
• Lemon juice: Adds zing and balances the sweetness with a bit of tang
• Vanilla extract: Gives depth and makes the blueberry taste even better
• Cornstarch: Makes the filling thick so it doesn't leak when you bite in

Creamy Cheese Blend Items

• Cream cheese: Makes everything rich and tangy - make sure it's soft or you'll get lumps
• Powdered sugar: Blends in without any gritty feeling for super smooth texture
• Vanilla extract: Ties together the flavors from both the cheese and berries

Wrapper and Cooking Basics

• Egg roll wrappers: They turn super crispy when fried - you'll find them in the cold food section
• Vegetable oil: Won't burn at high heat so your egg rolls fry up just right

Making Your Berry Mix

Throw blueberries, sugar, lemon juice, and vanilla extract in a small pot over medium heat. Give it a stir now and then while the berries get soft and juicy, for about 3-4 minutes. Mix cornstarch with water until it's smooth and pour it into the bubbling berries, making sure to avoid clumps. Cook another minute or two until it thickens up, then dump it in a bowl to cool down completely.

Whipping Up The Cheese Part

Let your cream cheese sit out until it's room temp so it gets super smooth. In a bowl, mix the soft cream cheese with powdered sugar and vanilla until it's light and fluffy. You want it soft enough to spread but firm enough to stay put when you plop it down. Set it aside for now.

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Wrapping It All Up

Setup:

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

Adding stuff:

Drop a spoonful of cream cheese mix in the middle, then add a spoonful of blueberry mix on top.

Folding:

Pull the bottom corner up over the filling, tuck it in, then fold the side corners in.

Closing up:

Wet the top corner with water and roll it all up tight to stick it together.

Waiting:

Put it down with the seam on the bottom and cover with a damp paper towel while you make the rest.

Cooking Time

Get vegetable oil hot in a deep pan until it hits 350°F. Drop in 2-3 egg rolls at a time, and let them cook for 45 seconds before flipping them over. Keep frying for another 1-2 minutes until they turn a nice golden brown. Take them out with a slotted spoon and put them on paper towels to soak up extra oil before eating.

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 totally different.

Great Flavor Buddies

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

Mix It Up

• Try strawberries or raspberries instead for a different berry flavor.
• Toss some tiny chocolate chips in the cream cheese for chocolate lovers.
• Sprinkle in cinnamon or cardamom for a fall-time taste.
• Use chopped mango and pineapple with coconut flavor for a beach vibe.

Saving For Later

Put leftover egg rolls in a container with paper towels between them to keep them crispy. They'll last in the fridge for up to two days. To warm them 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 the dessert everyone asks for when I throw dinner parties. There's something really cool about turning a normally salty snack into a sweet treat. The mix of the crunchy outside and warm, gooey inside makes a dessert people talk about long after they've gone home. I say give them a try and play around with different fruits and flavors you like best.

Frequently Asked Questions

→ Can these be prepped ahead of time?

You can make the fillings a day early and keep them in the fridge. But fry the egg rolls fresh for the best crunch.

→ Are frozen blueberries okay to use?

Yep, frozen blueberries are fine. Toss them in frozen and cook a bit longer if needed.

→ What's the best way to store leftovers?

Place leftovers in an airtight box in the fridge for up to 2 days. Heat them back up in the oven at 350°F for about 10 minutes to restore the crunch.

→ Can I bake these instead of frying?

Sure can! Bake them at 375°F for 15-20 minutes. Brush some oil on the surface to help them brown nicely.

→ Can I switch out blueberries for other fruits?

Of course! Try strawberries, raspberries, peaches, or even apples. Adjust the cooking time and sweetness for different fruits.