Blueberry Cream Cheese Egg Rolls
Crispy on the outside, creamy and bursting with blueberries on the inside
Introduction
Blueberry Cream Cheese Egg Rolls are one of those desserts that instantly make people ask, “Why haven’t I been making these my whole life?” They combine the golden crunch of a fried egg roll wrapper with a rich, lightly sweetened cream cheese filling and a jammy blueberry swirl that bursts with fruity flavor.
They’re part dessert, part snack, and totally irresistible. Served warm, the cream cheese becomes silky, the blueberries melt into a luscious sauce, and the wrapper shatters delicately with each bite. These egg rolls are perfect for brunch spreads, parties, potlucks, or anytime you want a dessert that looks impressive but is surprisingly easy to make.
This recipe walks you through homemade blueberry filling, perfect cream cheese texture, flawless rolling technique, and multiple cooking methods, so you get crisp, leak-free, restaurant-quality results every time.
Ingredients (Makes 12–14 Egg Rolls)
For the Blueberry Filling
- 1½ cups fresh or frozen blueberries
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ teaspoon vanilla extract
For the Cream Cheese Filling
- 225 g (8 oz) cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
For Assembly
- 12–14 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable or sunflower oil (for frying)
Optional for Serving
- Powdered sugar, for dusting
- Vanilla glaze
- Honey or maple syrup
- Whipped cream
- Extra blueberry sauce
Step 1: Make the Blueberry Filling
In a small saucepan over medium heat, combine the blueberries, granulated sugar, lemon juice, and lemon zest. Stir gently and let the berries begin to release their juices, about 3–4 minutes.
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour it into the blueberry mixture while stirring. Continue cooking for 2–3 minutes, until the filling thickens into a glossy, spoon-coating sauce.
Remove from heat and stir in the vanilla extract. The filling should be thick but still spreadable—not runny. Let it cool completely before assembling the egg rolls. Cooling is essential to prevent soggy wrappers and leaking during frying.
Step 2: Prepare the Cream Cheese Filling
In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, vanilla extract, and salt. Mix until fully combined, light, and silky.
Taste and adjust sweetness if needed. The cream cheese filling should be mildly sweet—remember, the blueberry layer will add more sweetness and brightness.
Set aside at room temperature for easy spreading.
Step 3: Assemble the Egg Rolls
Lay one egg roll wrapper on a clean surface in a diamond shape, with one corner pointing toward you.
Spoon about 1½ tablespoons of cream cheese filling across the lower third of the wrapper. Add 1 tablespoon of the cooled blueberry filling on top or slightly beside the cream cheese, creating a marbled effect rather than mixing them fully.
Fold the bottom corner over the filling, tucking it snugly. Fold in the left and right corners like an envelope. Roll upward tightly but gently, keeping the filling compact.
Brush the top corner with beaten egg and seal the roll. Repeat with remaining wrappers.
Place the assembled egg rolls on a tray and cover lightly with a towel while you prepare to cook.
Step 4: Fry the Egg Rolls (Classic Method)
Heat oil in a deep skillet or pot to 175–180°C / 350°F. The oil should be deep enough to submerge the egg rolls halfway.
Fry the egg rolls in small batches, seam-side down first, for 2–3 minutes per side, turning gently until golden brown and crispy all over.
Remove and drain on paper towels. Let them rest for 2–3 minutes before serving—this allows the filling to set slightly and prevents burns from molten cream cheese.
Alternative Cooking Methods
Air Fryer
Brush egg rolls lightly with oil. Air fry at 190°C / 375°F for 8–10 minutes, turning halfway, until golden and crisp.
Oven-Baked
Preheat oven to 200°C / 400°F. Place egg rolls on a lined baking sheet, brush with oil, and bake for 15–18 minutes, flipping once.
Step 5: Serve & Finish
Dust warm egg rolls with powdered sugar, drizzle with vanilla glaze or honey, or serve with whipped cream on the side. For an extra indulgent touch, spoon warm blueberry sauce over the top.
Serve immediately for maximum crunch and creaminess.
Texture & Flavor Balance
What makes these egg rolls magical is the contrast:
- Crispy shell from the fried wrapper
- Velvety cream cheese with mild tang
- Bright, jammy blueberries with lemony lift
Each bite is rich without being heavy, sweet without being cloying.
Variations & Creative Twists
Lemon Cheesecake Style
Add extra lemon zest to the cream cheese and a splash of lemon juice.
Mixed Berry
Replace half the blueberries with raspberries or blackberries.
Cinnamon Sugar Finish
Toss hot egg rolls in cinnamon sugar instead of powdered sugar.
Chocolate Blueberry
Add mini white chocolate chips to the cream cheese filling.
Common Mistakes to Avoid
- Overfilling: leads to leaks and broken wrappers
- Warm filling: causes soggy egg rolls
- Low oil temperature: results in greasy rolls
- Freshly fried serving rush: let them rest briefly
Make-Ahead & Storage Tips
- Assemble egg rolls up to 24 hours ahead and refrigerate, covered
- Freeze uncooked egg rolls for up to 2 months
- Fry directly from frozen, adding 1–2 minutes cooking time
Final Thoughts
Blueberry Cream Cheese Egg Rolls are the perfect fusion dessert—crispy, creamy, fruity, and indulgent without being complicated. They look impressive, taste unforgettable, and always disappear fast.