Blueberry Cream Cheese Egg Rolls
I have a deep love for recipes that bring comfort and joy with minimal fuss, and these Blueberry Cream Cheese Egg Rolls check all the boxes. It all started on a lazy Sunday afternoon—I had some egg roll wrappers left in the fridge, a block of cream cheese, and a handful of fresh blueberries that were just begging to be used. That little spark of inspiration turned into one of the most delightful treats I’ve ever made, and let me tell you, my family couldn’t get enough!
The combination of creamy, slightly tangy cream cheese and juicy, sweet-tart blueberries wrapped in a golden, crispy shell? Absolutely irresistible. It’s like cheesecake got a crunchy, finger-food makeover. My kids devoured them within minutes and my husband asked, “Why haven’t you made these before?” Now, they’re on regular rotation at our house—perfect for weekend snacks, brunch treats, or even a quick dessert when we’re craving something indulgent but easy.
These egg rolls have this magical way of feeling both comforting and fancy. They look impressive, but they’re incredibly easy to make (seriously, less than 30 minutes from start to finish). And the best part? You don’t need a mile-long list of ingredients or complicated steps. Just a few basics, a little roll and fry, and you’ve got yourself a family-favorite treat that’s sure to wow anyone who takes a bite.
Questions I Often Get Asked About This Recipe
Can I use frozen blueberries instead of fresh?
Yes, you can! Just make sure to thaw and pat them dry before using to avoid excess moisture inside the rolls.
Can I air-fry these instead of deep frying?
Absolutely. Brush or spray them lightly with oil and air-fry at 375°F for 6–8 minutes, flipping halfway through until golden and crispy.
Do these reheat well?
They’re best enjoyed fresh, but you can reheat them in an oven or air fryer at 350°F for 5–7 minutes to regain some crispiness.
Can I make them ahead of time?
Yes, you can prep and refrigerate the filled rolls (uncooked) for up to a day before frying.
Is there a dipping sauce that pairs well?
They’re delicious on their own, but a dusting of powdered sugar or a simple vanilla glaze adds an extra indulgent touch.
What You Need to Make Blueberry Cream Cheese Egg Rolls
Ingredients:
8 egg roll wrappers
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
3/4 cup fresh blueberries (or thawed frozen blueberries)
Oil for frying (vegetable or canola)
Optional: powdered sugar for dusting
Special Equipment:
Deep skillet or saucepan (for frying)
Tongs or slotted spoon
Small bowl of water (to seal the wrappers)
How to Make Blueberry Cream Cheese Egg Rolls
In a small bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Lay one egg roll wrapper on a clean surface in a diamond shape. Spoon about 1 tablespoon of the cream cheese mixture into the center and top with a few blueberries.
Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the top corner with a dab of water. Repeat with the remaining wrappers and filling.
Heat about 2 inches of oil in a skillet over medium heat until it reaches 350°F.
Fry the egg rolls in batches, turning occasionally, for 2–3 minutes or until golden brown and crispy. Don’t overcrowd the pan.
Remove with tongs and drain on paper towels. Let them cool slightly before serving.
Dust with powdered sugar if desired. Serve warm and enjoy!
Tips for Making the Best Blueberry Cream Cheese Egg Rolls
Don’t overfill: Too much filling makes them harder to seal and can cause leaking during frying.
Seal tightly: Use water along the edges and press firmly to avoid any bursting.
Control the oil temperature: Too hot and they’ll brown too fast without melting the cream cheese; too cool and they’ll absorb too much oil.
Try variations: Swap blueberries for raspberries, strawberries, or even a spoonful of jam.
Make it extra special: Drizzle with a quick homemade glaze—mix powdered sugar with a little milk and vanilla.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These are the perfect balance of crispy and creamy. My kids ask for them every weekend now!”
⭐️⭐️⭐️⭐️ “Loved how easy this recipe was. I used my air fryer and they turned out great. Next time I might try them with strawberries.”
⭐️⭐️⭐️⭐️⭐️ “Tasted like blueberry cheesecake in a crispy shell—what’s not to love? Definitely a keeper!”
⭐️⭐️⭐️⭐️ “Very good, but I wish the filling had a little more sweetness. Will add a touch more sugar next time.”
⭐️⭐️⭐️⭐️⭐️ “Perfect little treat for brunch. Everyone thought I bought them from a bakery!”
Printable Recipe
Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3
Blueberry Cream Cheese Egg Rolls
Crispy on the outside and creamy on the inside, these Blueberry Cream Cheese Egg Rolls are a delightful twist on classic cheesecake. With just a few ingredients and a quick fry, you’ll have a treat the whole family will love—perfect for brunch, dessert, or an anytime indulgence.
Ingredients
- 8 egg roll wrappers
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 3/4 cup fresh blueberries (or thawed frozen blueberries)
- Oil for frying (vegetable or canola)
- Optional: powdered sugar for dusting
- Special Equipment:
- Deep skillet or saucepan (for frying)
- Tongs or slotted spoon
- Small bowl of water (to seal the wrappers)
Instructions
- In a small bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Lay one egg roll wrapper on a clean surface in a diamond shape. Spoon about 1 tablespoon of the cream cheese mixture into the center and top with a few blueberries.
- Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the top corner with a dab of water. Repeat with the remaining wrappers and filling.
- Heat about 2 inches of oil in a skillet over medium heat until it reaches 350°F.
- Fry the egg rolls in batches, turning occasionally, for 2–3 minutes or until golden brown and crispy. Don’t overcrowd the pan.
- Remove with tongs and drain on paper towels. Let them cool slightly before serving.
- Dust with powdered sugar if desired. Serve warm and enjoy!
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
Crockpot White Russians
Crockpot Meatballs In Onion Gravy
Crockpot Apple Cider
