Hey there, friend! Are you looking for a super easy and incredibly tasty treat that’s sure to impress? Let me introduce you to one of my absolute favorites: Blueberry Cream Cheese Egg Rolls! These little pockets of deliciousness are a fantastic blend of creamy filling and sweet blueberries, all wrapped up in a crispy egg roll shell. Trust me, once you try these, you’ll be making them again and again.
Why You Will Love This Recipe
These Blueberry Cream Cheese Egg Rolls are seriously special for so many reasons. First off, they’re incredibly simple to make – even if you’re not a pro in the kitchen, you’ll find this recipe a breeze. And that crispy, golden-brown egg roll wrapper? It adds the perfect crunch to every bite.
They are like mini blueberry cheesecakes, but even easier to handle and eat! Whether you need a quick dessert, a fun snack, or something a little different to bring to a party, these homemade blueberry cream cheese egg rolls are always a hit. They’re also a great way to use up fresh or frozen blueberries, making them a versatile treat for any time of year.
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for a little zing)
- 1 cup fresh or frozen blueberries
- 1 package egg roll wrappers (usually around 20 wrappers)
- Vegetable oil, for frying (or cooking spray for air fryer)
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
1. Get the Filling Ready
First, let’s make the creamy filling. In a medium bowl, put in your softened cream cheese, sugar, vanilla extract, and lemon juice if you’re using it. Mix everything together until it’s nice and smooth. You can use a spoon or a hand mixer if you have one – either works great. Once it’s smooth, gently fold in your blueberries. If you’re using frozen blueberries, no need to thaw them first, just toss them in! Be gentle when you mix so you don’t smash the blueberries too much.
2. Wrap Up the Goodness
Now for the fun part – wrapping the Blueberry Cream Cheese Egg Rolls! Lay an egg roll wrapper on a clean, flat surface in a diamond shape (point facing you). Place about a spoonful of your blueberry cream cheese filling in the center of the wrapper. Don’t overfill it, or it might be hard to close and could burst while cooking.
Next, fold the bottom corner of the wrapper up and over the filling. Then, fold in the left and right corners towards the center, like you’re wrapping a little present. Finally, roll it up tightly from the bottom to the top corner. To make sure the egg roll stays sealed, you can dab a tiny bit of water on the top corner of the wrapper before you finish rolling – this acts like glue. Repeat this until you’ve used up all the filling or wrappers.
3. Cook to Golden Perfection
Time to cook these Blueberry Cream Cheese Egg Rolls! You have a couple of options here: frying or air frying.
- For Frying: Pour about 1-2 inches of vegetable oil into a pan or pot and heat it over medium heat. You’ll know the oil is ready when a tiny drop of water sizzles when you flick it in (be careful!). Gently place a few egg rolls at a time into the hot oil, making sure not to overcrowd the pan. Fry them for about 2-3 minutes on each side, or until they are golden brown and crispy. Once they’re done, take them out of the oil and place them on a plate lined with paper towels to drain any extra oil.
- For Air Frying: If you prefer to air fry, preheat your air fryer to 375°F (190°C). Lightly spray the Blueberry Cream Cheese Egg Rolls with cooking spray. Place them in the air fryer basket in a single layer (you might need to cook in batches). Air fry for about 8-10 minutes, flipping them halfway through, until they are golden brown and crispy.
4. Cool and Enjoy!
Let your freshly cooked Blueberry Cream Cheese Egg Rolls cool down for a few minutes. They’ll be very hot right out of the fryer or air fryer. If you want to get fancy, dust them with powdered sugar before serving. And that’s it! You’ve made delicious Blueberry Cream Cheese Egg Rolls.
Serving Suggestions
These Blueberry Cream Cheese Egg Rolls are fantastic on their own, but they can be even better with a few yummy additions. For a classic pairing, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. A warm blueberry sauce or a simple fruit compote would also be amazing drizzled over the top.
For presentation, arrange the egg rolls nicely on a plate and dust them generously with powdered sugar for a sweet touch. You could even garnish with a few fresh blueberries and a sprig of mint to make them look extra special.
These are perfect for so many occasions! They make a delightful dessert after dinner, a fun snack for movie night, or a crowd-pleasing treat for parties and potlucks. Imagine bringing a platter of these to your next get-together – they’re sure to be a hit!
Storage and Reheating
If you happen to have any leftover Blueberry Cream Cheese Egg Rolls (though it’s unlikely!), you can store them in an airtight container in the refrigerator. They’ll keep well for about 3-4 days.
When you’re ready to enjoy them again, the best way to reheat them is in an air fryer or oven to keep them crispy. For the air fryer, heat them at 350°F (175°C) for about 5-7 minutes, or until heated through and crispy again. In the oven, bake at 350°F (175°C) for about 10-15 minutes. You can also microwave them in a pinch, but they might lose some of their crispiness.
Key Details
- Prep time: 15 minutes
- Cook time: 10-15 minutes
- Total time: 25-30 minutes
- Servings: About 20 egg rolls (depending on wrapper package)
- Equipment: Mixing bowl, spoon or spatula, pan or pot (for frying) or air fryer, plate, paper towels
Enjoy making and eating these wonderful Blueberry Cream Cheese Egg Rolls! They’re a guaranteed crowd-pleaser and so much fun to make. Happy cooking!
Blueberry Cream Cheese Egg Rolls
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice optional, for a little zing
- 1 cup fresh or frozen blueberries
- 1 package egg roll wrappers usually around 20 wrappers
- Vegetable oil for frying (or cooking spray for air fryer)
- Powdered sugar for dusting (optional)
Instructions
- In a medium bowl, combine softened cream cheese, sugar, vanilla extract, and lemon juice (if using). Mix until smooth. Gently fold in blueberries.
- Lay an egg roll wrapper in a diamond shape. Place a spoonful of filling in the center. Fold bottom corner over filling, then fold in left and right corners. Roll up tightly and seal the top corner with a dab of water.
- For frying: Heat 1-2 inches of vegetable oil in a pan over medium heat. Fry egg rolls for 2-3 minutes per side until golden brown. Drain on paper towels.
- For air frying: Preheat air fryer to 375°F (190°C). Spray egg rolls with cooking spray. Air fry for 8-10 minutes, flipping halfway, until golden brown.
- Let cool slightly. Dust with powdered sugar if desired. Serve and enjoy!
