Let Me Tell You About These Blueberry Cream Cheese Egg Rolls
Alright, so picture this: it’s a rainy Saturday, you’ve got a half-pint of blueberries languishing in the fridge and, out of nowhere, you remember that time you tried to make fancy desserts for your kid’s birthday and totally botched the frosting (just me?). Anyway, that’s exactly how Blueberry Cream Cheese Egg Rolls landed in my life. Oh, and quick heads up — it gets a little messy, but hey, isn’t that the best part? My cousin tried calling them "breakfast taquitos" which, honestly, cracked me up. But call them what you want, these rolls disappear faster than socks in the wash around here. Trust me.
Why I Keep Making These (Even When I Swear I Won’t)
I make these when my family is "bored of cereal again." Seriously, there's just something about biting into that crispy shell and finding a warm, gooey surprise. My husband (the man who claims not to like dessert—lies!) always nabs them before they cool. I even tried serving them with a fork once to seem fancier, but everyone just grabbed them straight from the plate. And honestly, they’re a life-saver when you’ve got last-minute guests and want to look put-together, for once. (Not that anyone’s fooled, but let me dream, okay?)
What You’ll Need (With My Officially Unofficial Substitutes)
- Egg roll wrappers (I’ve used spring roll wrappers in a pinch — a bit thinner, but works. My grandma swore by the refrigerated kind.)
- 1 cup fresh blueberries (If they’re looking wrinkly, frozen works fine, just don’t thaw too much or they leak everywhere. Ask me how I know.)
- 100g (about 3.5 oz) cream cheese, softened (I sometimes mix in mascarpone if I’ve got some leftover from a tiramisu gone wrong.)
- 3 tablespoon granulated sugar (Brown sugar in a moment of panic? It works, trust me — though your egg rolls will have that caramel edge.)
- ½ teaspoon lemon zest (or a splosh of bottled lemon juice; I once used orange zest, and it was... okay-ish.)
- ½ teaspoon vanilla extract (One time I forgot this and honestly, nobody noticed.)
- Cooking oil, for frying (Vegetable or canola — olive oil makes them taste, well, odd.)
How I Actually Make These (Step by Step Where I Try Not to Forget Anything)
- Mix up the filling: In a bowl, mush together cream cheese, sugar, lemon zest, and vanilla. I do this with a fork and kinda smush until it’s creamy — no need to break out the mixer unless you want to wash extra dishes later. Fold in blueberries. Some will burst. That’s fine.
- Fill the wrappers: Lay a wrapper out like a diamond, plop a spoonful of blueberry filling near one corner. Fold that corner over, then tuck in the sides like a little envelope. Roll it up. Dab a bit of water along the final edge to seal. This is where I usually sneak a taste of the filling (it’s for science).
- Time to fry: Heat about 1 inch of oil in a frying pan (medium heat; if you throw in a crumb and it sizzles, you’re set). Fry egg rolls in batches, turning with tongs or, in my case, a pasta fork, 'cause it was handy. They’ll get golden in about 2-3 minutes per side. Don’t crowd the pan.
If they leak a bit, don’t panic—mine always do.
- Drain on paper towels (or that brown paper bag lurking in your pantry).
Notes That Probably Won’t Make the Official Cookbooks
- Don’t pile on too much filling, or everything bursts (speaking form experience here — whoops).
- I tried baking these once, hoping for less cleanup. Ended up with sad, chewy wrappers. Frying’s best. Though if you really want to bake, brush lightly with oil and bake at 400°F until crispish.
- On second thought, I think they taste better a few hours later — like the flavors actually meld, or at least that’s my excuse for eating leftovers.
If You Want to Play Around (A Few Weird Variations)
- I swapped in raspberries once — loved it, but a lot messier unless you like your egg rolls looking like a murder mystery.
- Nutella? Absolutely. Swirled in a tablespoon, and my nephew nearly cried (in a good way).
- Don’t bother with apple — it ends up like a mini apple pie but soggier. Not my best work.
- You could jazz them up with a pinch of cinnamon or cardamom if that’s your thing.
What If I Don’t Have That Fancy Deep Fryer?
Yeah, so I actually just use a deep skillet or even a soup pot. If you’ve got a thermometer, use it (aim for 350°F); if not, a wooden spoon handle that bubbles in the oil works great. Or, Serious Eats has a cool guide for frying basics. No excuses—go rogue and fry anyway.
How Long Do These Last Anyway?
In theory, they keep in an airtight box for 2-3 days at room temp. But let’s be honest, nobody in my house has that kind of self-control. If you must, refrigerate; reheat in the oven to crisp them a bit. Microwaving makes them a bit squishy (not the worst, but not their best look either).
How Do You Serve These? (Let Me Count the Ways...)
Honestly, straight off the paper towels. But if you want to go big, dust with powdered sugar and pile onto a plate with a dollop of whipped cream or a vanilla ice cream scoop in the middle. Saturday mornings, they’re my “fancy coffee treat” (paired with way too much caffeine). My daughter wants hers dipped in caramel. No wrong answers.
What I’ve Learned (Usually the Hard Way)
- Don’t rush the rolling part, or you’ll regret it — I once had a filling eruption that nearly hit the ceiling. Slow and careful.
- Fry in small batches, even though it’s SO tempting to pile them all in. They need space. Trust me, overcrowding just leads to pale, sad egg rolls.
- I keep saying I’ll use a thermometer, but honestly? The old wooden spoon trick works fine.
Egg Roll Q&A ('Cause People Actually Ask)
- Can I use low-fat cream cheese? Yeah, and it’s fine, although full-fat is creamier. Never tried with vegan, but this recipe looks promising.
- Can I air fry these? Probably! I don’t own one (yet), but my friend Beth did and said 375°F for about 8 minutes, turning once. Not quite as shatter-crisp, though.
- Do these freeze well? Meh. The filling gets a little icy, but if you must, freeze before frying and cook straight from frozen. Add a couple extra minutes to the fry time.
- Is powder sugar essential? Nope. Half the time I forget and no one cares. It’s just a nice little snow-dusting, you know?
- My wrappers keep tearing — what’s up? Maybe overfilled, or wrappers dried out. Cover extras with a damp towel while you’re rolling. Or just embrace the mess.
So that’s it — Blueberry Cream Cheese Egg Rolls in all their glory (and glory holes, apparently, when they burst). If you end up inventing a new combo, let me know — unless it involves bananas; we need a break form those after yesterday’s smoothie incident. Have fun, and don’t forget to taste the filling at least twice, just to be sure.
Ingredients
- 8 egg roll wrappers
- 1 cup fresh blueberries
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 large egg, beaten (for sealing)
- Vegetable oil for frying
- Powdered sugar, for dusting (optional)
Instructions
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1In a medium bowl, mix cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth and creamy.
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2Gently fold in the fresh blueberries making sure they are evenly distributed.
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3Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place 2 tablespoons of the blueberry cream cheese filling in the center.
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4Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll up tightly. Brush the edges with beaten egg to seal. Repeat with remaining wrappers and filling.
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5Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry egg rolls in batches for 2–3 minutes or until golden brown, turning as needed. Drain on paper towels.
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6Dust with powdered sugar before serving if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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