Blueberry Cream Cheese Egg Rolls


In the world of culinary delights, innovation is key. Enter the Blueberry Cream Cheese Egg Rolls, a dish that marries the crispy, golden texture of egg rolls with the creamy, tangy sweetness of blueberry cream cheese filling. This fusion creates a dessert that stands out in both flavor and originality.

Crafting the Perfect Filling

The heart of this dish lies in its filling. Fresh blueberries, combined with smooth cream cheese, create a mixture that’s both rich and refreshing. The key is to balance the sweetness of the berries with the creaminess of the cheese, achieving a harmony that tantalizes the taste buds.

The Art of the Roll

Wrapping this decadent filling in egg roll wrappers might seem daunting, but it’s all about technique. A gentle but firm roll, sealed with a dab of water, ensures that each egg roll is a perfect parcel of flavor, ready to be crisped to perfection.

Frying to Golden Perfection

The magic happens in the fryer, where each roll transforms into a golden, crispy delight. The contrast between the crunchy exterior and the soft, creamy interior makes each bite a multi-sensory experience.

Serving Suggestions

To elevate this dish further, consider a drizzle of blueberry sauce or a dusting of powdered sugar. These finishing touches not only enhance the flavors but also add a visual appeal that makes the dish irresistible.

Conclusion: A Sweet Culinary Adventure

The Blueberry Cream Cheese Egg Rolls are more than just a dessert; they’re an adventure in taste and texture. Perfect for any occasion, they promise to delight and surprise, offering a sweet escape from the ordinary.

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Blueberry Cream Cheese Egg Rolls

  • Author: Olivia Chen
  • Total Time: 35 minutes


For The Blueberry Filling
2 cups fresh blueberries
⅓ cup sugar
1 tablespoon lemon juice
7 tablespoons water, divided
3 tablespoons cornstarch
For The Cream Cheese Filling
Cream cheese, beaten until fluffy
Vanilla extract
Lemon juice


In a small saucepan over medium heat, combine blueberries, sugar, 3 tablespoons water, and lemon juice. Cook until blueberries burst, about 3-4 minutes after boiling.
Mix remaining water with cornstarch, then add to the blueberry mixture. Stir until thickened, then cool.
Beat cream cheese, sugar, vanilla extract, and lemon juice until fluffy.
Place cream cheese mixture on the egg roll wrapper, top with blueberry filling, fold, and seal edges with water.
Fry in heated oil until golden brown, cool on a paper towel, and dust with powdered sugar before serving.
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes


  • Serving Size: 12
  • Calories: 179 kcal

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