Blueberry Cream Cheese Egg Rolls

Blueberry Cream Cheese Egg Rolls are the kind of dessert that disappears almost instantly at our family gatherings. The contrast between crackly golden wrappers and the creamy fruit-filled center has made these a requested treat for birthdays and Sunday suppers alike.

My niece always asks to help roll the egg rolls and sneaks extra blueberries into hers for an extra fruity bite. I first made a batch for a spring brunch and now they show up at most celebrations.

Ingredients

• Fresh blueberries: They burst with bright flavor and lend juiciness to the filling. Choose berries that are firm and deep blue
• Granulated sugar: Brings out the sweetness of the fruit and balances tanginess. Go for pure cane sugar if you can
• Lemon juice: Adds a lift of freshness that brightens the blueberry mixture. Use freshly squeezed if possible
• Water: Needed to simmer and thicken the fruit filling
• Cornstarch: Thickens the fruit mixture until it becomes spoonable and holds inside the wrapper. Check for lumps and ensure it is fresh for best results
• Cream cheese: Softened to room temperature for smooth texture. Go for full-fat for maximum creaminess
• More granulated sugar: Sweetens the cream layer and helps create a luscious texture
• Vanilla extract: Blends softness and warmth into the filling. Real vanilla gives a richer flavor
• Egg roll wrappers: Essential for that famous crispy bite. Look for ones free from cracks and keep them covered to avoid drying out
• Vegetable oil: For frying; a neutral oil like canola or sunflower is best to let the filling shine
• Powdered sugar: For a classic bakery finish

Step-by-Step Instructions

Prepare the Blueberry Filling:

In a medium saucepan combine blueberries sugar lemon juice and four tablespoons of water. Cook over medium heat stirring often until most berries burst and the mixture becomes juicy and bubbling. This usually takes about five minutes. It is key not to walk away so the fruit does not scorch

Thicken the Blueberry Filling:

In a separate small bowl whisk the cornstarch with the remaining water. Add to the bubbling berries. Stir constantly until the mixture thickens and appears glossy about two more minutes. Remove from heat and allow to cool fully. To speed this up spread it onto a plate

Make the Cream Cheese Filling:

With the cream cheese at room temperature beat it together with sugar lemon juice and vanilla extract. Mix until perfectly smooth and fluffy. No lumps should remain for the silkiest texture

Assemble the Egg Rolls:

Lay one egg roll wrapper in a diamond shape on your work surface. Spoon a tablespoon each of cream cheese and blueberry filling into the center. Fold up the bottom corner first. Tuck in the sides to seal the filling and then roll up tightly. Use a dab of water along the top edge for a perfect seal. Keep wrappers covered with a clean towel while you work

Fry the Egg Rolls:

Pour the oil into a deep skillet so it reaches about two inches up the side. Heat to three hundred fifty degrees Fahrenheit. Fry egg rolls in small batches not crowding the pan. Turn each gently until golden brown on all sides usually about two to three minutes per side. Drain well on a paper towel lined plate

Finish and Serve:

While still hot dust the egg rolls generously with powdered sugar. They are best enjoyed fresh and warm from the fryer

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My favorite part is always that first bite when the blueberry juices drizzle out a bit One summer my cousins and I tried swapping in wild Maine berries and that batch vanished in under five minutes

Storage Tips

These taste best fresh but you can prep and fill the egg rolls earlier in the day Store assembled rolls layered with parchment in the fridge covered with a damp towel to prevent drying Fry just before serving Leftovers can be popped into a toaster oven to re-crisp for a day or two though the filling may thin a bit on reheating

Ingredient Substitutions

Feel free to swap frozen blueberries for fresh Just do not thaw before simmering or it will get too runny A little orange zest in either filling is delicious Dairy free cream cheese substitutes work well for a vegan option Egg roll wrappers can sometimes be substituted with spring roll wrappers for a thinner crunch

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Serving Suggestions

Place cut egg rolls on a platter with extra blueberry sauce for dipping Top with a scoop of vanilla ice cream or a dollop of whipped cream for an elevated dessert shell Dusting with cinnamon and powdered sugar together makes for a warmer flavor

Cultural and Historical Context

Egg rolls are traditionally a savory Asian appetizer but sweet versions like this have become popular in American fusion cuisine I stumbled on the idea after tasting a banana filled version at a street fair and having extra blueberries on hand at home While not classic dim sum these desserts bring a playful twist to family potlucks

Recipe FAQs

→ Can I use frozen blueberries?

Yes, frozen blueberries can be used. Thaw and drain them well to avoid excess moisture in the filling.

→ What oil is best for frying?

Vegetable oil is recommended for its neutral taste and high smoke point, ideal for deep frying desserts.

→ Can these be baked instead of fried?

Yes, brush with a little oil and bake at 400°F until golden for a lighter, less crispy version.

→ How long do leftovers keep?

Leftover egg rolls are best eaten fresh, but can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven for crispiness.

→ Can I add other fruits?

Absolutely! Try raspberries or strawberries with blueberries for added flavors and a colorful filling.