Blueberry Cream Cheese Egg Rolls


🍇 Blueberry Cream Cheese Egg Rolls 🥐

Bite into crispy, golden egg rolls filled with luscious blueberry compote and creamy, sweet cream cheese.


Blueberry Filling:
2 cups fresh blueberries
⅓ cup sugar
1 tablespoon lemon juice
7 tablespoons water, divided
3 tablespoons cornstarch
Cream Cheese Filling:
8 oz cream cheese (room temperature)
⅓ cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
Egg Rolls:
12 egg roll wrappers
2+ cups vegetable oil for frying
¼ cup powdered sugar for dusting


Prepare the Blueberry Filling:

Cook 2 cups of blueberries, ⅓ cup sugar, 1 tablespoon lemon juice, and 5 tablespoons water in a saucepan over medium heat until blueberries burst (about 5 minutes).
Mix remaining 2 tablespoons water with 3 tablespoons cornstarch. Add to blueberry mixture, stir until thickened (2-3 minutes). Cool completely.
Prepare the Cream Cheese Filling:

Beat 8 oz cream cheese until smooth.
Add ⅓ cup sugar, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract. Beat until creamy.
Assemble the Egg Rolls:

Lay out 12 egg roll wrappers.
Add a spoonful of cream cheese mixture and blueberry filling to each wrapper.
Moisten edges with water, fold bottom corner up, fold sides, and roll tightly.
Fry the Egg Rolls:

Heat 2+ cups vegetable oil to 350°F (175°C).
Fry egg rolls in batches until golden brown and crispy (2-3 minutes per side). Drain on paper towels.
Dust with powdered sugar.
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Calories: Varies per serving


Seal edges well to prevent leaks.
Cool blueberry filling completely before assembling.
Fry in small batches for even cooking.
Serve immediately for best texture.