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