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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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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 g
Calories: 240kcal
Cost: $8

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.

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.

Nutrition

Serving: 80g | Calories: 240kcal (12%) | Carbohydrates: 22g (7%) | Protein: 4g (8%) | Fat: 16g (25%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 45mg (15%) | Sodium: 180mg (8%) | Potassium: 70mg (2%) | Fiber: 1g (4%) | Sugar: 10g (11%) | Vitamin A: 350IU (7%) | Vitamin C: 2mg (2%) | Calcium: 40mg (4%) | Iron: 1mg (6%)