When I first started experimenting with dessert-style egg rolls, I wasn’t sure what to expect. I grew up loving savory versions filled with cabbage or pork, but one summer afternoon, with a bowl of leftover blueberries and some cream cheese in the fridge, I decided to try something new. The result? Blueberry Cream Cheese Egg Rolls—crispy on the outside, creamy and tangy-sweet on the inside, with bursts of juicy blueberries in every bite.
These dessert egg rolls are a fun twist on classic cheesecake and take just minutes to make. The golden shells give way to a luscious cream cheese filling that tastes like blueberry pie and cheesecake had a baby.
If you love creative handheld desserts, don’t miss my Strawberry Crunch Cheesecake Tacos for another viral-worthy treat, or try my cozy Pumpkin Pie Tacos when fall rolls around. For something lighter and fruity, my Healthy Apple Crisp is a must-try—crisp, warm, and just sweet enough.
Table of Contents
Why You’ll Love Blueberry Cream Cheese Egg Rolls
These dessert rolls are not only easy to make but absolutely irresistible:
- Crispy & Creamy Combo → The perfect balance of crunch and smoothness.
- Bursting with Blueberries → Juicy, tart berries complement the rich filling.
- Quick to Make → Ready in under 30 minutes.
- Make-Ahead Friendly → Prep the filling early and fry just before serving.
- Perfect for Parties or Brunch → They look fancy but are secretly simple.
- Customizable → Try different fruits or sauces to mix it up.
Once you bite into one of these Blueberry Cream Cheese Egg Rolls, you’ll understand why they’ve become one of my favorite easy dessert recipes.
Ingredients
For the filling:
- 1 cup fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the wrappers:
- 10 egg roll wrappers
- Water for sealing edges
- Oil for frying
Optional toppings:
- Powdered sugar for dusting
- Vanilla glaze or whipped cream for serving
Step-by-Step Instructions
1. Make the Blueberry Filling
- In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch.
- Cook over medium heat until berries burst and mixture thickens (about 5–6 minutes).
- Remove from heat and cool completely.
2. Prepare the Cream Cheese Mixture
- In a bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth.
- Fold in the cooled blueberry mixture gently—don’t overmix.
3. Assemble the Egg Rolls
- Lay out an egg roll wrapper in a diamond shape.
- Spoon 2 tablespoons of blueberry-cream cheese filling in the center.
- Fold the bottom corner up over the filling, then fold in both sides, and roll tightly.
- Dab a little water along the top edge to seal.
4. Fry to Perfection
- Heat oil in a deep pan to 350°F (175°C).
- Fry egg rolls in batches for 1–2 minutes per side until golden brown.
- Remove and drain on paper towels.
5. Serve
Dust with powdered sugar or drizzle with glaze before serving.
The first time I made these Blueberry Cream Cheese Egg Rolls, my kitchen smelled like a bakery—sweet, buttery, and warm. I served them with vanilla ice cream, and they disappeared faster than any dessert I’ve ever made.
How to Serve Blueberry Cream Cheese Egg Rolls
These egg rolls are incredibly versatile and can be served in many delicious ways:
- Classic Dessert Style → Sprinkle with powdered sugar and drizzle with vanilla glaze.
- Breakfast Treat → Serve warm with coffee or tea—perfect for brunch.
- Party Platter → Cut them diagonally and arrange on a serving board with dipping sauces.
- Dipping Sauces → Try caramel, white chocolate, or blueberry compote for extra flavor.
- A La Mode → Pair with vanilla ice cream for an indulgent finish.
- Holiday Dessert → Add a touch of cinnamon or nutmeg to the filling for a festive twist.
When I hosted a small brunch last summer, these Blueberry Cream Cheese Egg Rolls were the unexpected hit. Guests thought I’d spent hours baking, but they came together in less than half an hour!
How to Store Blueberry Cream Cheese Egg Rolls
These store surprisingly well and reheat beautifully:
- Room Temperature → Keep uncovered for up to 2 hours to maintain crispiness.
- Refrigerator → Store leftovers in an airtight container for up to 3 days.
- Freezer → Wrap uncooked egg rolls in parchment and freeze up to 2 months.
Reheating Tips:
- Air Fryer: 375°F for 4–5 minutes until crisp again.
- Oven: 350°F for 8–10 minutes on a baking sheet.
- Avoid Microwave: It softens the wrappers and removes the crunch.
I like to prep a batch of uncooked rolls, freeze them, and then fry a few fresh when I’m craving something sweet. These blueberry cheesecake egg rolls taste just as good weeks later!
Tips to Make the Best Blueberry Cream Cheese Egg Rolls
- Seal Properly → Prevent leaks by brushing edges with water.
- Control Temperature → Too-hot oil burns the wrapper before the filling warms.
- Use Fresh Berries → Fresh blueberries give the best texture, but frozen work too.
- Don’t Overfill → It can cause splitting during frying.
- Try Air Frying → Brush with oil and air fry at 380°F for 6–7 minutes for a lighter version.
- Serve Immediately → The crunch is best right after frying.
- Flavor Boost → Add lemon zest or swap vanilla for almond extract for a twist.
My personal favorite variation is adding a bit of lemon zest to the filling—it brightens up the richness and makes these blueberry cream cheese egg rolls taste bakery-quality.
Variations of Blueberry Cream Cheese Egg Rolls
Once you master this recipe, the variations are endless:
- Mixed Berry Egg Rolls → Combine raspberries, strawberries, and blueberries.
- Chocolate Blueberry Rolls → Drizzle with melted chocolate or Nutella.
- Apple Cheesecake Rolls → Swap blueberries for apple pie filling.
- No-Fry Version → Bake at 400°F for 12–15 minutes until crisp.
- Mini Dessert Rolls → Cut wrappers in half for bite-sized treats.
- Savory-Sweet Twist → Add a sprinkle of sea salt or honey drizzle for balance.
One holiday season, I even made a white chocolate blueberry version, and my guests begged for the recipe. It’s now a family favorite.
FAQs
Can I use frozen blueberries?
Yes! Just thaw and drain them before using to avoid excess moisture.
Can I bake instead of frying?
Absolutely—bake at 400°F for 15 minutes, flipping halfway through.
How do I prevent leaking?
Seal tightly with water and don’t overfill.
Can I make them ahead?
Yes—assemble and refrigerate uncooked rolls for up to 24 hours.
What’s the best way to reheat?
Air fry or bake to keep that crispy texture intact.
Final Thoughts
These Blueberry Cream Cheese Egg Rolls are proof that a little creativity in the kitchen goes a long way. With their crispy shells, velvety cheesecake filling, and bursts of fresh blueberry flavor, they’re a guaranteed crowd-pleaser.
Whether you’re hosting brunch, planning a dessert buffet, or just treating yourself, these Blueberry Cream Cheese Egg Rolls turn simple ingredients into something special. One bite, and you’ll understand why they’ve earned a permanent spot in my kitchen rotation.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Blueberry Cream Cheese Egg Rolls
- Total Time: 30 minutes
- Yield: 10 egg rolls 1x
- Diet: Vegetarian
Description
These Blueberry Cream Cheese Egg Rolls are crispy, creamy, and bursting with blueberry flavor. They’re quick to make and perfect for dessert or brunch.
Ingredients
1 cup fresh or frozen blueberries
1/4 cup granulated sugar
1 teaspoon cornstarch
1 tablespoon lemon juice
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
10 egg roll wrappers
Water for sealing
Oil for frying
Optional: powdered sugar or vanilla glaze for serving
Instructions
1. Combine blueberries, sugar, cornstarch, and lemon juice in a saucepan. Cook until thickened, then cool.
2. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in cooled blueberry mixture.
3. Lay out wrappers, add filling, and roll tightly, sealing edges with water.
4. Heat oil to 350°F (175°C). Fry for 1–2 minutes per side until golden.
5. Drain and dust with powdered sugar before serving.
Notes
For baked version: Bake at 400°F for 12–15 minutes until crisp.
Add lemon zest for a brighter flavor.
Air fry at 380°F for 6–7 minutes for a lighter option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 230
- Sugar: 14g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg