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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