Blueberry Cream Cheese Eggrolls (Print Version)

# Ingredients:

→ For the Filling

01 - 8 oz (225g) cream cheese, softened to room temperature
02 - 1/4 cup (50g) granulated sugar
03 - 1 teaspoon vanilla extract
04 - 1 cup (150g) fresh or frozen blueberries

→ For Assembly and Cooking

05 - 8-10 egg roll wrappers
06 - 1 large egg, beaten (for sealing)
07 - Vegetable oil, for frying

→ For Serving

08 - Powdered sugar for dusting
09 - Honey, maple syrup, or whipped cream (optional)

# Instructions:

01 - In a medium bowl, beat together the softened cream cheese, sugar, and vanilla until it's smooth and fluffy. Take your time here - room temperature cream cheese blends much more easily, so let it sit out for about 30 minutes before starting if you can. The mixture should be completely lump-free and have a light, airy texture.
02 - Gently fold the blueberries into your cream cheese mixture using a rubber spatula. You want to distribute them evenly throughout the filling without crushing them. If you're using frozen berries, don't thaw them first - add them frozen to prevent bleeding and turning your filling purple (unless that's the look you're going for!).
03 - Set up a little assembly station with your egg roll wrappers, filling, beaten egg (in a small bowl with a pastry brush if you have one), and a clean work surface. Keep the wrappers covered with a damp paper towel as you work to prevent them from drying out.
04 - Place an egg roll wrapper on your work surface so it looks like a diamond (with one corner pointing toward you). Spoon about 2-3 tablespoons of filling into the center. Don't overfill or they might burst during cooking! Fold the bottom corner up over the filling, then fold in the sides like you're making an envelope. Roll upward toward the top corner, keeping it tight as you go. Dab a bit of beaten egg on the final corner to seal it closed. Repeat with the remaining wrappers and filling.
05 - Pour about 2 inches of vegetable oil into a deep skillet or saucepan - you want enough to submerge the egg rolls halfway. Heat the oil to 350°F (175°C). If you don't have a thermometer, you can test by dropping a small piece of egg roll wrapper into the oil - it should bubble actively but not violently when the oil is ready.
06 - Carefully lower 2-3 egg rolls into the hot oil using tongs or a slotted spoon. Don't crowd the pan or the temperature will drop too much. Fry for 2-3 minutes on each side, turning occasionally, until they're beautifully golden brown all over. Keep an eye on them - they can go from perfect to burnt pretty quickly!
07 - Transfer the fried egg rolls to a plate lined with paper towels to absorb excess oil. Let them cool for a few minutes - the filling will be molten hot right out of the fryer!
08 - While the egg rolls are still warm (but not burning hot), dust them generously with powdered sugar using a small sieve for even distribution. Serve them on a pretty plate with optional drizzles of honey or maple syrup, or a dollop of whipped cream on the side for dipping. These are best enjoyed while still warm when the outside is crispy and the inside is gooey and delicious!

# Notes:

01 - For a lighter version, you can bake these egg rolls instead of frying. Just brush them lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crispy.
02 - Air fryer lovers can cook these at 375°F (190°C) for about 8-10 minutes, turning halfway through cooking time.
03 - These egg rolls can be assembled up to 24 hours ahead and kept refrigerated until ready to cook.
04 - If using frozen blueberries, add them to the filling while still frozen to prevent the juice from bleeding into the cream cheese mixture.
05 - The egg rolls are best enjoyed fresh while still warm and crispy, but leftovers can be reheated in a 350°F oven for 5-10 minutes to crisp them back up.

Back