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Blueberry Cream Cheese Egg Rolls

Crispy golden egg rolls filled with creamy cream cheese and sweet blueberries, creating a magical dessert that transforms ordinary ingredients into something special.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 12 egg roll wrappers
  • 8 oz cream cheese, softened
  • 1 cup fresh blueberries
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1/4 teaspoon cinnamon
  • vegetable oil for frying
  • powdered sugar for dusting

Method
 

  1. In a mixing bowl, blend the softened cream cheese with sugar, vanilla, and cinnamon until smooth and fluffy. Gently fold in the blueberries and cornstarch.
  2. Lay one wrapper on a clean surface with a corner pointing toward you, diamond-style. Place about 2 tablespoons of filling in the center lower third. Fold the bottom corner over the filling, tuck in the sides, then roll tightly toward the top corner. Brush the final edge with water to seal completely.
  3. Pour oil into a heavy-bottomed pot to about 3 inches deep. Heat to 350°F.
  4. Carefully lower 3-4 egg rolls into the hot oil using a slotted spoon. Fry for 2-3 minutes, turning once, until they're golden brown all over.
  5. Transfer to a paper towel-lined plate and let them rest for 2-3 minutes. Dust with powdered sugar just before serving.

Notes

Assemble ahead and refrigerate up to 4 hours before frying. Don't overfill wrappers to prevent bursting. Ensure oil temperature stays at 350°F. Can be baked at 400°F for 12-15 minutes instead of frying. Store leftovers in refrigerator for up to 3 days or freeze for up to 2 months. Reheat in 375°F oven for 8-10 minutes to restore crispiness.