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Biting into a blueberry cream cheese egg roll is a total treat. You get that crisp, golden shell—which crunches just right—wrapped around a cozy, creamy center packed with soft cheese and sweet bursts of blueberry. Using egg roll wrappers for a dessert instead of savory snacks flips the script and makes for a sweet surprise. Tangy cream cheese blends with juicy blueberries, and a hint of lemon and vanilla keeps it bright and zingy. These hand-held treats are playful but feel a little fancy too, so they're awesome for chill get-togethers or when you want to impress someone.
I came up with these on a whim during a last-minute dinner get-together. More friends showed up than I expected, and my fridge was almost empty. Luckily, I'd stashed some egg roll wrappers after making appetizers. I mixed them with cream cheese and a random handful of blueberries—the only fruit I had. We ended up loving them! My husband, who never asks for desserts, ate three super fast and now asks for these every birthday. I think it's that combo of crunchtime on the outside and smooth berry goodness inside. It wins over everyone, whether they're picky or have fancy tastes.
Irresistible Ingredients
- Water for sealing: Dab a little with your finger to help the wrappers stay closed when cooking
- Vegetable oil for frying: For a shatteringly crisp shell—pick neutral stuff like peanut or canola
- 8 egg roll wrappers: These are what you wrap everything in—look in the fridge section near tofu or veggies, not frozen foods
- 1 teaspoon lemon zest: Adds a little zing and brightness—fresh or organic is best if you can swing it
- 1 teaspoon vanilla extract: Gives a cozy, sweet aroma; real vanilla tastes best, but use what you've got
- 3 tablespoons granulated sugar: Rounds out the tang with extra sweetness—taste your berries first and adjust if you like
- 4 ounces cream cheese, softened: The creamy part of the filling—regular is the dreamiest, but lighter versions work also
- 1 cup fresh blueberries: Pops of fruity flavor—wild ones have a punchier taste, but any blueberries make it good
Easy Assembly Steps
- Get Your Stuff Ready:
- Lay out your egg roll wrappers, have the filling nearby, set up a little bowl of water for sealing corners, and line a tray with parchment for the finished rolls. Makes wrapping a lot smoother, and nothing dries out.
- Mix In Those Berries:
- Tip the fresh blueberries into the creamy cheese mixture and gently fold by hand. Go easy so you don't crush them—whole berries mean juicy bites. If you're using frozen berries, let them thaw and pat them dry first so the rolls don’t go soggy.
- Whip Up The Filling:
- In a bowl, smoosh the softened cream cheese with sugar, vanilla, and lemon zest until everything's just mixed and fluffy. Leave your cheese out to warm up before you start—it blends much better. The end result should look light and smooth.
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Ways To Cook
Pick whichever cooking style suits your mood—depends if you want super crisp or extra easy cleanup.
Classic Fry Method
Pour oil into a deep, sturdy pot or a Dutch oven and get it hot—aim for 350°F, and use a thermometer if you have one. When the oil's at the right temp, gently slide in two or three rolls at a time with tongs or a slotted spoon. Too many at once cools the oil. Fry until they turn that gorgeous golden brown, about 2–3 minutes, rolling them around so all sides crisp up. Lay them on paper towels so extra oil drips off.
Keeping Them Fresh
If you've got some left over, let them cool all the way before popping them in the fridge. Give them space in a single layer on a container lined with paper towels—this keeps them from getting soggy. Cover them loosely so any leftover heat can escape.
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Cook's Thoughts
Tossing together this treat opened my eyes to just how fun cooking experiments can be. Something I whipped up because I had no other options has kinda turned into my go-to dessert, and it's taught me not to take kitchen 'rules' too seriously. Using something like an egg roll wrapper in a sweet way reminds me cooking should be creative. These always surprise folks and get them thinking about their own food mashups.
Frequently Asked Questions
- → Can I use other fruits instead of blueberries?
- Definitely! You can swap in different fruit for your filling. Try blackberries, raspberries, strawberries, or even mix some together. Peaches, apples (just soften them in a little cinnamon first), or cherries work too. Pineapple or mango gives a fun tropical spin. Watch out for fruit that’s super juicy—if it's runny, drain or mix in a pinch of cornstarch so your rolls don’t get soggy.
- → Why did my egg rolls burst open during frying?
- There are a few reasons this might happen. First, if you put too much filling in, cut back and use about 2 tablespoons for each roll. Next, make sure the edges are sealed tight—use enough egg wash and press hard to keep air out. Also, if your oil's way too hot, the rolls can pop open. Keep the frying temp around 350°F, and fry just a few at a time. If you keep having trouble, you can double-wrap tricky ones or use a toothpick to hold them shut (just remember to take it out after frying).
- → How do I store leftover Blueberry Cream Cheese Egg Rolls?
- They’re best when fresh but you can stash leftovers in the fridge in a sealed container for up to three days. Skip the microwave for reheating—pop them on a baking tray and warm in the oven at 350°F for five to ten minutes till they're back to crispy. Or use an air fryer at 350°F for a few minutes. If you’re prepping for a party, make and chill them (uncooked) the night before, covered up. Fry them just before serving so they taste their best.
- → Can I freeze these egg rolls before or after cooking?
- Yep, you can freeze them either way, but freezing before you cook gives better results. Lay uncooked rolls out on a tray, freeze till firm (after a couple hours), then put them in a freezer bag or box for up to three months. Fry straight from the freezer and just add a couple extra minutes. If you’ve already cooked them, let them cool, freeze them the same way, then heat in a 375°F oven for about 10-15 minutes until crispy. They might lose a little crunch but still taste great.
- → What dipping sauces pair well with these dessert egg rolls?
- They’re awesome plain, but dip them in something and they’re even better. A quick glaze with vanilla, sugar, and milk is sweet and simple. Caramel or dulce de leche gives you buttery goodness. Try chocolate ganache for that rich berries-and-chocolate feel. If you like a little tang, dip in lemon curd or a creamy frosting thinned with milk. You can also cook down more blueberries with some sugar and lemon for an easy fruit sauce. Whipped mascarpone or crème fraîche fancy things up too.