Welcome to my kitchen! Today, we’re making something truly special and a little unexpected: Blueberry Egg Rolls! Yes, you heard that right. We’re taking the classic crispy egg roll and filling it with sweet, juicy blueberries for a dessert that’s sure to wow. Trust me, these Blueberry Egg Rolls are easier to make than you might think, and they are absolutely bursting with flavor. Let’s get started!
Why You Will Love This Recipe
These aren’t your average egg rolls. Blueberry Egg Rolls are a fun and delicious twist on a familiar treat. Imagine biting into a crispy, golden shell and getting a burst of warm, sweet blueberries. It’s like a mini blueberry pie, but even more fun to eat! This recipe is perfect because it’s not too complicated, and it uses simple ingredients you can easily find. Plus, these homemade blueberry egg rolls are a great way to impress your friends and family with a unique and tasty dessert. They are perfect for parties, potlucks, or just a special treat on any day. You’ll love how the slight tartness of the blueberries balances perfectly with the crispy, slightly sweet egg roll wrapper. Get ready to fall in love with this unexpected dessert!
Ingredients
Here’s everything you’ll need to make these delightful Blueberry Egg Rolls. Keep it simple, keep it fresh!
- 1 package (14.1 ounces) refrigerated pie crusts (or you can use homemade!)
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 cup water
- 1 egg, beaten
- Vegetable oil, for frying
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
Let’s walk through making these amazing Blueberry Egg Rolls together. Don’t worry, I’ll be right here with you every step of the way!
1. Prepare the Blueberry Filling
First, we need to get our blueberry filling ready. In a medium-sized saucepan, combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, and ground cinnamon. The cornstarch is important because it will help thicken the blueberry juices as they cook, so your filling isn’t too runny.
2. Cook the Filling
Place the saucepan over medium heat. Add the water to the blueberry mixture. Stir everything gently to combine. Cook, stirring occasionally, until the blueberries have softened and the mixture has thickened. This should take about 5-7 minutes. You’ll know it’s ready when the juices have become a bit syrupy and the blueberries have started to burst. Once it’s thickened, remove the pan from the heat and let the blueberry filling cool completely. It’s important to let it cool so it doesn’t make the egg roll wrappers soggy.
3. Prepare the Egg Roll Wrappers
While the filling is cooling, let’s get the egg roll wrappers ready. Unroll your pie crusts and lay them flat on a clean surface. Using a pizza cutter or a knife, cut each pie crust into 6 squares. You should get about 12 squares total from the two pie crusts. These squares will be our egg roll wrappers!
4. Fill the Egg Rolls
Now comes the fun part: filling the egg rolls! Place a square of pie crust on a flat surface. Spoon about 2 tablespoons of the cooled blueberry filling into the center of the square. Don’t overfill them, or they might burst while frying.
5. Fold the Egg Rolls
To fold the egg roll, first, bring one corner of the square over the filling to the opposite corner, forming a triangle. Press the edges to seal. Next, fold the two side corners of the triangle towards the center, overlapping slightly. Finally, roll the egg roll up tightly from the base of the triangle to the point. Think of it like wrapping a small burrito!
6. Seal the Egg Rolls
To make sure the egg rolls stay closed during frying, brush the final edge of each egg roll with the beaten egg before sealing it completely. The egg wash acts like glue. Press firmly to seal.
7. Fry the Blueberry Egg Rolls
Pour about 2-3 inches of vegetable oil into a deep pot or skillet. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a tiny piece of pie crust in; if it sizzles and turns golden brown in about a minute, the oil is ready. Carefully place the Blueberry Egg Rolls in the hot oil, working in batches so you don’t overcrowd the pot. Fry for about 2-3 minutes per side, or until golden brown and crispy.
8. Drain and Cool
Once the Blueberry Egg Rolls are golden brown, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Let them cool slightly before serving. Be careful, the filling will be hot!
Serving Suggestions
These Blueberry Egg Rolls are delicious on their own, but here are a few ideas to make them even more special!
For a simple touch, dust them with powdered sugar right before serving. It adds a little extra sweetness and makes them look beautiful. You can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream for a richer dessert. A light drizzle of lemon glaze or a sprinkle of extra cinnamon can also elevate the flavors.
These sweet egg rolls are perfect for so many occasions. They’re a fun dessert for family dinners, a unique treat to bring to potlucks, or even a special snack for movie night. Imagine serving these warm Blueberry Egg Rolls at your next brunch – your guests will be so impressed! They also make a fantastic dessert for holidays or birthday celebrations.
Storage and Reheating
If you happen to have any leftover Blueberry Egg Rolls (which is unlikely, they’re so good!), here’s how to store and reheat them.
To store, let the egg rolls cool completely, then place them in an airtight container. You can store them in the refrigerator for up to 3 days. They are best enjoyed fresh, but they can be reheated.
For reheating, the best way to get them crispy again is to bake them in the oven or use an air fryer. Preheat your oven or air fryer to 350°F (175°C). Place the Blueberry Egg Rolls on a baking sheet and bake for about 5-10 minutes, or until heated through and crispy again. You can also reheat them in a skillet over medium heat with a little bit of oil, turning occasionally until heated through and crispy. Microwaving is not recommended as it can make them soggy.
Key Details
Let’s quickly recap some important details for making these Blueberry Egg Rolls:
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Servings: 12 egg rolls
- Equipment:
- Medium saucepan
- Pizza cutter or knife
- Deep pot or skillet
- Slotted spoon
- Paper towels
- Baking sheet (for reheating – optional)
And that’s it! You’re now ready to make your own amazing Blueberry Egg Rolls. I hope you love this recipe as much as I do. Enjoy every crispy, blueberry-filled bite! Let me know in the comments how yours turn out! Happy cooking!
Blueberry Egg Rolls
Ingredients
- 1 package 14.1 ounces refrigerated pie crusts
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 cup water
- 1 egg beaten
- Vegetable oil for frying
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Blueberry Filling: In a medium saucepan, combine blueberries, sugar, cornstarch, lemon juice, and cinnamon.
- Cook the Filling: Place saucepan over medium heat, add water, and stir. Cook until blueberries soften and mixture thickens, about 5-7 minutes. Cool completely.
- Prepare Egg Roll Wrappers: Unroll pie crusts and cut each into 6 squares.
- Fill the Egg Rolls: Place a pie crust square flat and spoon about 2 tablespoons of cooled blueberry filling in the center.
- Fold the Egg Rolls: Fold one corner over filling to form a triangle, seal edges. Fold side corners towards center, overlapping. Roll up tightly.
- Seal the Egg Rolls: Brush final edge with beaten egg and press to seal.
- Fry the Blueberry Egg Rolls: Heat vegetable oil to 350°F (175°C). Fry egg rolls in batches for 2-3 minutes per side until golden brown and crispy.
- Drain and Cool: Remove from oil and drain on paper towels. Cool slightly before serving.
