Blueberry Cream Cheese Egg Rolls (Printable Page)
# What You Need:
→ Filling
01 -
225g cream cheese, softened
02 -
50g granulated sugar
03 -
1 teaspoon vanilla extract
04 -
150g fresh or frozen blueberries
→ Assembly
05 -
8-10 egg roll wrappers
06 -
1 large egg, beaten (for sealing)
07 -
Vegetable oil, for frying
→ Serving
08 -
Powdered sugar, for dusting
09 -
Honey, maple syrup, or whipped cream (optional)
# How to Make It:
01 -
In a medium mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Gently fold in the blueberries, ensuring they are evenly distributed without being mashed.
02 -
Place an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon about 2-3 tablespoons of the filling into the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides tightly. Roll the wrapper up tightly toward the top corner, sealing the edges with a bit of beaten egg. Repeat with the remaining wrappers and filling.
03 -
In a deep skillet or saucepan, heat about 5cm of vegetable oil to 175°C. Use a thermometer to maintain the correct temperature.
04 -
Carefully place 2-3 egg rolls into the hot oil at a time. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
05 -
Dust the egg rolls with powdered sugar while still warm. Serve with honey, maple syrup, whipped cream, or ice cream if desired.
# Helpful Tips:
01 -
For a lighter version, brush the assembled egg rolls with oil and bake at 200°C for 15-20 minutes, flipping halfway through, until golden and crispy.
02 -
Air fryer option: Place the egg rolls in a single layer in the air fryer basket and air fry at 190°C for 8-10 minutes, flipping halfway.
03 -
Make-ahead tip: Assemble the egg rolls and refrigerate them for up to 24 hours before frying.