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Crispy blueberry cream cheese egg rolls filled with warm blueberries and creamy cheesecake center, golden fried and stacked close up

Blueberry Cream Cheese Egg Rolls

These crispy Blueberry Cream Cheese Egg Rolls are filled with a sweet vanilla cheesecake mixture and fresh bursting blueberries. A delicious handheld treat perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 g
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

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

Equipment

  • 1 Skillet Deep sided
  • 1 Hand mixer Or whisk
  • 1 Tongs Heat safe
  • 1 Wire rack For draining

Method
 

  1. Beat cream cheese, powdered sugar, vanilla, and lemon zest in a bowl until smooth.
  2. Gently fold in the blueberries, being careful not to crush them.
  3. Spoon 2 tablespoons of filling onto a wrapper, fold corners, seal edges with water, and roll tight.
  4. Heat oil in a skillet to 350°F and fry rolls for 2–3 minutes per side until golden.
  5. Drain on a wire rack, dust with powdered sugar, and serve warm.

Notes

Seal the wrappers tightly with water to prevent the filling from leaking during frying. Let the oil reach 350°F before frying to ensure a crispy, non-greasy texture.