🥠🫐 Blueberry Cream Cheese Egg Rolls
Crispy, golden egg rolls filled with sweet blueberry compote and creamy cheesecake filling—an irresistible dessert with a crunchy twist!
🧾 Ingredients (Makes 10–12 egg rolls)
🫐 Blueberry Filling:
2 cups fresh blueberries
1/3 cup sugar
1 tbsp lemon juice
7 tbsp water (divided)
1 tbsp cornstarch
🧀 Cream Cheese Filling:
225 g (8 oz) cream cheese, softened
1/4 cup (50 g) sugar
1 tsp vanilla extract
🥠 Egg Rolls:
10–12 egg roll wrappers
Oil for frying
✨ Optional:
Powdered sugar (for dusting)
Cinnamon sugar
Whipped cream or vanilla ice cream
👩🍳 Instructions
- Make the Blueberry Filling
In a saucepan, combine:
blueberries
sugar
lemon juice
5 tbsp water
Cook over medium heat until berries start to burst (about 5–7 minutes)
Mix cornstarch with remaining 2 tbsp water, then stir into the mixture
Cook until thick and jam-like
Remove from heat and let cool completely - Prepare Cream Cheese Filling
In a bowl, beat:
cream cheese
sugar
vanilla
Mix until smooth and creamy - Assemble Egg Rolls
Lay an egg roll wrapper in a diamond shape
Add:
1–2 tbsp cream cheese filling
1 tbsp blueberry filling
Fold bottom corner over filling, then fold in sides and roll tightly
Seal edges with a little water - Fry
Heat oil to 175°C (350°F)
Fry egg rolls in batches for 2–3 minutes, turning until golden brown
Remove and drain on paper towels - Serve
Dust with powdered sugar
Serve warm with whipped cream or ice cream
🍽️ Serving Ideas
Drizzle with honey or chocolate sauce 🍯🍫
Serve with a berry dipping sauce
Pair with coffee or tea
🔥 Tips for Success
Cool fillings before assembling to prevent soggy wrappers
Don’t overfill—prevents bursting during frying
Seal edges well
Keep wrappers covered so they don’t dry out