Indulge in the sweet fusion of flavors with our “Berry Swirl” Blueberry Cream Cheese Egg Rolls, a creative dessert that wraps the creamy, tangy taste of blueberry cream cheese filling inside a crispy, golden egg roll wrapper. This innovative treat combines the best aspects of a classic cheesecake and the crunchy texture of fried egg rolls, making it an irresistible dessert that’s perfect for impressing guests or treating yourself. Whether you’re hosting a party, looking for a unique dessert option, or simply craving something sweet and different, these blueberry cream cheese egg rolls are sure to delight.
Why You’ll Love “Berry Swirl” Blueberry Cream Cheese Egg Rolls:
- Unique Dessert: A novel twist on traditional desserts, combining familiar flavors in an unexpected way.
- Perfectly Balanced: The sweetness of the blueberries and the tanginess of the cream cheese create a harmonious blend.
- Crispy and Creamy: Enjoy the contrast of the crispy egg roll wrapper with the smooth, creamy filling.
- Easy to Make: With simple ingredients and straightforward steps, these egg rolls are surprisingly easy to prepare.
Ingredients Notes For “Berry Swirl” Blueberry Cream Cheese Egg Rolls:
- Cream Cheese: Softened, to ensure a smooth and creamy filling.
- Blueberries: Fresh or frozen blueberries can be used. If using frozen, ensure they are thawed and drained.
- Sugar: Adjust the amount of sugar based on the sweetness of your blueberries and personal taste preference.
- Lemon Zest: Adds a bright, citrusy note that enhances the blueberry flavor.
- Egg Roll Wrappers: Available at most grocery stores, these are the key to achieving the perfect crispy exterior.
- Oil for Frying: A neutral oil, like vegetable or canola, is best for frying and achieving a golden-brown finish.
Recipe Steps:
- Prepare the Filling: In a bowl, mix softened cream cheese, sugar, and lemon zest until smooth. Gently fold in the blueberries, being careful not to crush them.
- Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface, with one corner pointing towards you. Spoon a portion of the blueberry cream cheese mixture onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the final corner with a bit of water.
- Fry to Golden Perfection: Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy. Drain on paper towels.
- Serve Warm: These egg rolls are best enjoyed warm, dusted with powdered sugar or served with a side of blueberry sauce for dipping.
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to crisp up before serving.
- Freeze: Uncooked egg rolls can be frozen and fried later. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag.
Step-by-Step Guide Blueberry Cream Cheese Egg Rolls
Ingredients
For the Filling:
- Cream cheese: 8 ounces (227g), softened
- Powdered sugar: 1/2 cup (60g), plus extra for dusting
- Vanilla extract: 1 teaspoon
- Fresh blueberries: 1 cup (150g), you can also use frozen blueberries, thawed and drained
For Assembly:
- Egg roll wrappers: 10-12
- Egg: 1, beaten (for sealing the wrappers)
- Vegetable oil: For frying
Instructions
- Prepare the Filling:
- In a medium bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined.
- Gently fold in the blueberries, being careful not to crush them.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean, flat surface, with one of the corners pointing towards you (like a diamond shape).
- Place about 2 tablespoons of the cream cheese mixture near the corner closest to you. Spread the mixture in a line across the wrapper, leaving a small border on each side.
- Fold the corner closest to you over the filling, then fold in the sides and roll tightly, sealing the final edge with a bit of the beaten egg to keep the egg roll closed.
- Fry the Egg Rolls:
- Heat about 2 inches of vegetable oil in a deep frying pan or pot to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 2-3 minutes. Do not overcrowd the pan to ensure even cooking.
- Use a slotted spoon to remove the egg rolls from the oil and drain them on paper towels to remove excess oil.
- Serve:
- Allow the egg rolls to cool for a few minutes before serving. Dust with powdered sugar just before serving for an extra touch of sweetness.
- Serving Suggestions:
- These egg rolls can be served as is or with a side of whipped cream or vanilla ice cream for dipping. A blueberry compote or a simple berry sauce can also complement their creamy, fruity flavor.