Blueberry Cream Cheese Egg Rolls: A Sweet, Tangy, and Crispy Delight

These Blueberry Cream Cheese Egg Rolls are a unique and delicious treat that combines the sweet-tart flavor of blueberries, the creamy richness of cream cheese, and the satisfying crunch of a fried egg roll. They’re a fun and unexpected dessert or appetizer that’s perfect for any occasion. This guide provides a comprehensive breakdown of the recipe, ensuring perfect, golden-brown, and flavorful egg rolls every time.

A Sweet and Savory Surprise

I’m always looking for creative ways to combine different flavors and textures. These egg rolls were inspired by my love for both blueberry pie and cheesecake. The crispy egg roll wrapper provides a delightful contrast to the creamy filling, and the homemade blueberry sauce adds a burst of fresh flavor. They’re a surprisingly easy and impressive treat to make.

Ingredient Descriptions: Building Layers of Flavor and Texture

Each ingredient contributes to the egg rolls’ unique flavor and texture profile:

For the Blueberry Filling:

• Fresh Blueberries: Provide the fresh, sweet, and slightly tart flavor of the filling. Frozen blueberries can be used, but see notes below.
• Granulated Sugar: Sweetens the blueberry filling and balances the tartness.
• Lemon Juice: Adds a bright, citrusy note and enhances the blueberry flavor. Freshly squeezed lemon juice is best.
• Water (Divided): Used for cooking the blueberries and creating the cornstarch slurry.
• Cornstarch: Thickens the blueberry filling to a perfect consistency for the egg rolls.

For the Cream Cheese Filling:

• Cream Cheese (Room Temperature): Provides the creamy, tangy base of the filling. Use full-fat, block-style cream cheese for the best results. Room temperature cream cheese is essential for smooth blending.
• Granulated Sugar: Sweetens the cream cheese filling.
• Lemon Juice: Adds a touch of acidity and brightness, complementing the cream cheese and blueberries.
• Vanilla Extract: Enhances the overall flavor. Use pure vanilla extract for the best taste.

For the Egg Rolls:

• Egg Roll Wrappers (12): Provide the crispy, outer shell. You can find egg roll wrappers in the refrigerated section of most grocery stores, usually near the produce or tofu.
• Vegetable Oil: Used for frying the egg rolls. Vegetable oil has a high smoke point and neutral flavor. Canola oil or peanut oil can also be used.
• Powdered Sugar (For Dusting): Adds a touch of sweetness and a pretty finish.

Equipment/Tools: Essential Gear for Frying Success

• Small Saucepan: For cooking the blueberry filling.
• Medium Mixing Bowl: For preparing the cream cheese filling.
• Electric Mixer (Handheld or Stand Mixer): For beating the cream cheese.
• Small Bowl: to make cornstarch slurry
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Large Skillet or Frying Pan: For frying the egg rolls.
• Tongs or Slotted Spoon: For transferring the egg rolls to and from the hot oil.
• Paper Towel-Lined Plate: For draining the cooked egg rolls.
• Cutting Board and Knife: to prepare wrappers, if needed.

Complete Recipe: Blueberry Cream Cheese Egg Rolls

Ingredients with Measurements:

For the Blueberry Filling:

• 2 cups fresh blueberries
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 7 tablespoons water, divided
• 3 tablespoons cornstarch

For the Cream Cheese Filling:

• 8 oz cream cheese, room temperature
• 1/3 cup granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Egg Rolls:

• 12 egg roll wrappers
• 2+ cups vegetable oil
• 1/4 cup powdered sugar, for dusting

Step-by-Step Instructions:

1. Make the Blueberry Filling:

1. In a small saucepan over medium heat, combine the blueberries, sugar, 3 tablespoons of water, and lemon juice.
2. Stir occasionally and bring the mixture to a boil.
3. Continue to cook for 3-4 minutes after it comes to a boil, or until the blueberries have burst and released their juices.
4. In a small bowl, whisk together the remaining 4 tablespoons of water and the cornstarch to create a slurry.
5. Add the cornstarch slurry to the blueberry mixture.
6. Stir constantly until the mixture thickens (about 1-2 minutes).
7. Remove from heat and let the filling cool completely.

2. Make the Cream Cheese Filling:

1. In a medium bowl, using an electric mixer, beat the softened cream cheese until light and fluffy (about 2-3 minutes).
2. Add the sugar, vanilla extract, and lemon juice.
3. Beat for another 2 minutes, or until well combined and smooth.

3. Assemble the Egg Rolls:

1. Lay an egg roll wrapper on a clean, dry surface, with one corner pointing towards you (like a diamond).
2. Place about 2 tablespoons of the cream cheese filling in the center of the wrapper.
3. Top the cream cheese filling with 1-2 tablespoons of the cooled blueberry filling. Do not overfill, or the egg rolls will be difficult to seal.
4. Moisten the edges of the egg roll wrapper with water. This helps create a seal.
5. Fold the bottom corner over the filling.
6. Fold in the two side corners.
7. Tightly roll the egg roll from the bottom up, sealing the top corner. Make sure the egg roll is sealed tightly to prevent the filling from leaking out during frying.
8. Repeat with the remaining egg roll wrappers and filling.

4. Fry the Egg Rolls:

1. Heat the vegetable oil in a large skillet or frying pan over medium heat. The oil should be about 375°F (190°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of egg roll wrapper into it; it should sizzle immediately.
2. Carefully add the egg rolls to the hot oil, a few at a time, making sure not to overcrowd the pan.
3. Fry for 2-3 minutes per side, or until golden brown and crispy.
4. Use tongs or a slotted spoon to transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil.

5. Serve:

1. Dust the warm egg rolls with powdered sugar.
2. Serve immediately.

Troubleshooting Common Problems:

• Filling is Leaking Out: Make sure to seal the egg rolls tightly. Don’t overfill them. Use enough water to moisten the edges of the wrappers.
• Egg Rolls are Burning: Reduce the heat to medium-low. Make sure the oil isn’t too hot.
• Egg Rolls are Soggy: Make sure the oil is hot enough before adding the egg rolls. Don’t overcrowd the pan. Drain the cooked egg rolls on paper towels.
• Blueberry Filling is Too Runny: Cook the filling for a longer time to allow it to thicken further. You can also add a little more cornstarch (mixed with water) if needed.
• Cream Cheese Filling is Lumpy: Ensure the cream cheese is at room temperature.

Tips and Variations:

• Frozen Blueberries: If using frozen blueberries, thaw them completely and drain any excess liquid before using. You may need to cook them for a slightly longer time to achieve the desired consistency.
• Other Berries: Substitute other berries, such as raspberries, strawberries, or blackberries, for the blueberries.
• Different Cheeses: Use a combination of cream cheese and mascarpone or ricotta cheese for the filling.
• Add Spices: Add a pinch of cinnamon or nutmeg to the blueberry filling or the cream cheese filling.
• Baked Egg Rolls: For a healthier option, bake the egg rolls instead of frying them. Preheat oven to 400°F (200°C). Place the assembled egg rolls on a baking sheet lined with parchment paper. Brush with a little melted butter or oil. Bake for 15-20 minutes, or until golden brown and crispy.
• Air Fryer Egg Rolls: Cook in an air fryer at 370°F (188°C) for about 8-10 minutes, flipping halfway through.
• Savory Option: Omit the sugar and use savory fillings, like ham and cheese.

Serving Suggestions:

• Serve warm as a dessert or appetizer.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Drizzle with extra blueberry sauce or a simple glaze (powdered sugar mixed with milk or lemon juice).

Pairing Recommendations:

• Drinks: Coffee, tea, milk, or a glass of sparkling wine.
• Side Dishes: These egg rolls are delicious on their own.

Nutritional Information (Approximate):

This is an estimated nutritional breakdown per serving (assuming 12 egg rolls). Actual values may vary based on specific ingredients and portion sizes.

• Calories: 200-250
• Fat: 12-18g
• Saturated Fat: 5-7g
• Cholesterol: 30-40mg
• Sodium: 150-200mg
• Carbohydrates: 20-25g
• Fiber: 1-2g
• Sugar: 10-15g
• Protein: 3-5g

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Comprehensive FAQ:

Q: Can I make these ahead of time?

A: You can prepare the blueberry filling and the cream cheese filling ahead of time and store them separately in the refrigerator for up to 24 hours. Assemble and fry the egg rolls just before serving. You can also assemble the egg rolls ahead of time, but do not fry. Store assembled, unfried eggrolls in the refrigerator.

Q: How long do they last in the refrigerator?

A: Leftover cooked egg rolls will last for up to 2-3 days in the refrigerator, stored in an airtight container. Reheat them in the oven or air fryer to crisp them up again.

Q: Can I freeze these egg rolls?

A: It’s best to freeze the egg rolls before frying. Assemble the egg rolls, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. Freeze for up to 2-3 months. Fry directly from frozen, adding a few minutes to the cooking time.

Q: Do I really need to use fresh blueberries?

A: Fresh blueberries provide the best flavor, but frozen blueberries can be used. Thaw and drain them completely before using.

Q: Can I use a different kind of fruit?

A: Yes, you can substitute other berries, such as raspberries, strawberries, or blackberries.

Q: My egg rolls are bursting open during frying. What should I do?

A: Make sure to seal the egg rolls tightly. Use enough water to moisten the edges of the wrappers. Don’t overfill the egg rolls.

Q: Can I bake these instead of frying? A: Yes (see Tips and Variations).

Q: How do I know when the oil is hot enough? A: 375F, or test with a small piece of wrapper.