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It started as a lazy Saturday experiment when we couldn't decide between making cheesecake or pancakes. Max grabbed the leftover wrappers from taco night, I grabbed the berries, and these Blueberry Cream Cheese Egg Rolls were born. They are basically handheld, crispy cheesecakes that explode with warm, sweet fruit in every bite. Max calls them "crunchy breakfast burritos," and honestly, they disappear faster than I can fry them.
Jump to:
- Why You Will Love This Blueberry Cream Cheese Egg Rolls
- How To Make Blueberry Cream Cheese Egg Rolls
- What Pairs Well With Blueberry Cream Cheese Egg Rolls
- Blueberry Cream Cheese Egg Rolls Variations
- Equipment
- Storage / Make Ahead / Serving Tips
- Top Tips for Best Blueberry Cream Cheese Egg Rolls
- Blueberry Cream Cheese Egg Rolls FAQs
- A Sweet Morning Surprise
- Related
- Blueberry Cream Cheese Egg Rolls
Why You Will Love This Blueberry Cream Cheese Egg Rolls
You will love this recipe because it delivers that decadent cheesecake flavor without the hours of baking and cooling. The wrapper blisters up into a shatteringly crisp shell, protecting a warm, gooey center of sweetened cream cheese and bursting blueberries. It is the perfect mashup of a breakfast pastry and a dessert, and they are surprisingly easy to roll once you get the hang of it.
How To Make Blueberry Cream Cheese Egg Rolls
The process is simple: we whip up a sweet vanilla cream cheese filling and gently fold in fresh blueberries so they don't burst too early. Then, we spoon the mixture into egg roll wrappers, roll them up like little envelopes, and fry them until they are golden and bubbly. The result is a hot, melty treat that looks like it came from a fancy bakery but took just minutes in your kitchen.
Blueberry Cream Cheese Egg Rolls Ingredients
The Filling
- 8 oz cream cheese; softened to room temperature
- ⅓ cup powdered sugar (it mixes smoother than granulated)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional, but adds brightness)
- 1 cup fresh blueberries (washed and completely dried)
The Wrapper & Fry
- 8–10 egg roll wrappers
- small bowl of water (for sealing)
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
- Fresh mint (for garnish)
Step by Step Method
Make the Cheesecake Base
- In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla, and lemon zest until smooth and creamy.
- Use a spatula to scrape the sides so there are no lumps.
Add the Berries
- Gently fold in the fresh blueberries.
- Mom Tip: Be super gentle here! You want the berries to stay whole so you get those nice purple bursts inside the white filling like in the picture.
Roll the Egg Rolls
- Place a wrapper on a clean surface with a corner pointing toward you (like a diamond).
- Spoon about 2 tablespoons of filling onto the center.
- Fold the bottom corner up over the filling, fold the sides in tightly, and roll up.
- Dip your finger in water and run it along the top corner to seal the edge tight.
Fry Until Golden
- Heat about an inch of oil in a skillet to 350°F.
- Carefully place the rolls in the hot oil seam-side down.
- Fry for 2–3 minutes per side until the skin is bubbly and golden brown.
Drain and Serve
- Remove with tongs and place on a wire rack or paper towels to drain excess oil.
- Dust with powdered sugar and garnish with fresh mint and extra berries immediately.
MAX’S REACTION
"Warning: The inside is like hot lava at first! But once it cools down, it’s the best thing ever. The blueberries pop in your mouth like juicy flavor bombs."
What Pairs Well With Blueberry Cream Cheese Egg Rolls
These are rich enough to be the star of the show, but dipping them makes it even more fun. We love serving them with a small bowl of strawberry sauce or even a drizzle of honey. If you are serving these for brunch, a strong cup of coffee or a cold glass of milk cuts through the sweetness of the cream cheese perfectly.
Blueberry Cream Cheese Egg Rolls Variations
Air Fryer Version
For a lighter version, spray the rolled egg rolls generously with cooking spray. Air fry at 375°F for 8–10 minutes, flipping halfway through, until crispy and browned.
Strawberry Cheesecake
Swap the blueberries for diced fresh strawberries. Toss the strawberries in a teaspoon of cornstarch before mixing to keep the filling from getting too watery.
Lemon Bliss
Add a tablespoon of lemon curd into the cream cheese mixture and increase the lemon zest. It tastes just like a lemon meringue pie inside a crispy shell.
Chocolate Chip
If you aren't a fruit fan, skip the berries and fold in mini chocolate chips or white chocolate chunks. The melted chocolate mixed with the cream cheese is incredible.
Equipment
- Deep skillet or Dutch oven (for frying)
- Hand mixer or whisk
- Mixing bowls
- Tongs
- Wire cooling rack
- Mom Tip: A wire rack is better than paper towels for draining because it keeps the bottom from getting soggy while they cool.
Storage / Make Ahead / Serving Tips
Make Ahead
You can mix the filling a day in advance and store it in the fridge. However, do not roll them until you are ready to cook, otherwise, the wrappers will get soggy and tear.
Reheating
These are definitely best fresh. If you have leftovers, reheat them in an air fryer or toaster oven at 350°F for 5 minutes to crisp them back up. Do not microwave them—they will turn into a chewy mess.
Freezing
You can freeze the uncooked rolls! Flash freeze them on a baking sheet, then bag them up. You can fry them directly from frozen; just add a minute or two to the cooking time.
Top Tips for Best Blueberry Cream Cheese Egg Rolls
The most critical step is sealing the wrapper. If there is even a tiny hole, the cream cheese will leak out and splatter in the hot oil. Use plenty of water on the edges and press firmly. Also, don't overfill them; 2 tablespoons is plenty. If you put too much filling in, they are harder to roll and more likely to explode. Finally, make sure your oil is hot enough—if it's not sizzling when you drop the roll in, the wrapper will soak up oil and get greasy.
Blueberry Cream Cheese Egg Rolls FAQs
Can I use frozen blueberries?
Yes, but do not thaw them first. Add them frozen. Note that frozen berries might bleed more color, turning your filling purple instead of white with berry spots.
Can I use wonton wrappers?
Absolutely! Blueberry cream cheese wontons are just smaller versions. Use 1 teaspoon of filling and fry for less time. They make cute bite-sized snacks.
Is this healthy?
Well, it's fried cheesecake, so it's a treat! For a Blueberry cream cheese egg rolls healthy option, definitely use the air fryer method and perhaps use light cream cheese.
Why did my egg rolls burst?
Usually, this means they were rolled too loosely (trapping air pockets) or overfilled. Roll them tight like a sleeping bag!
A Sweet Morning Surprise
These egg rolls have become our favorite way to make a weekend morning feel special without a huge mess. Whether you eat them for breakfast or dessert, they are pure comfort. If you are looking for more fun morning meals, try our hearty Breakfast Lasagna for a crowd, our savory homemade Chicken Breakfast Sausage, or the stunning Red Velvet Cinnamon Rolls for holiday vibes.
Share your Blueberry Cream Cheese Egg Rolls! Tag us @HannahCooking with #BlueberryEggRolls; we’re dying to see your version and hear about your homemade kitchen stories!
⭐️ Rate this Blueberry Cream Cheese Egg Rolls recipe and let us know what twists or ingredients you used!
Related
Looking for other recipes like Blueberry Cream Cheese Egg Rolls? Try these:
- Hawaiian Roll Garlic Bread25 Minutes
- Best Red Velvet Cupcakes40 Minutes
- Creamy Parmesan Beef Linguine with Garlic Butter Sauce25 Minutes
- Eggs Benedict Casserole2 Hours 10 Minutes
Blueberry Cream Cheese Egg Rolls
Equipment
- 1 Skillet (Deep sided)
- 1 Hand mixer (Or whisk)
- 1 Tongs (Heat safe)
- 1 Wire rack (For draining)
Ingredients
- 8 oz cream cheese - Softened
- ⅓ cup powdered sugar - Plus more for dusting
- 1 teaspoon vanilla extract - For flavor
- 1 cup fresh blueberries - Washed and dried
- 1 teaspoon lemon zest - Optional
- 8 sheets egg roll wrappers - Standard size
- vegetable oil - For frying
- fresh mint - Garnish
Instructions
- Beat cream cheese, powdered sugar, vanilla, and lemon zest in a bowl until smooth.
- Gently fold in the blueberries, being careful not to crush them.
- Spoon 2 tablespoons of filling onto a wrapper, fold corners, seal edges with water, and roll tight.
- Heat oil in a skillet to 350°F and fry rolls for 2–3 minutes per side until golden.
- Drain on a wire rack, dust with powdered sugar, and serve warm.
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