Description
These Crispy Blueberry Cream Cheese Rolls combine a luscious cream cheese filling with a sweet blueberry compote, all wrapped in crispy fried egg roll wrappers. Perfect as a delightful dessert, they offer a satisfying crunch paired with creamy, fruity sweetness.
Ingredients
Scale
Blueberry Filling
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Cream Cheese Mixture
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Assembly and Cooking
- 8 egg roll wrappers
- Oil for frying
- Powdered sugar for dusting
Instructions
- Prepare the blueberry filling: In a small saucepan over medium heat, combine blueberries, lemon juice, and lemon zest. Cook for 3–5 minutes, gently smashing some berries, until the mixture thickens slightly. If thicker texture is needed, stir in the cornstarch slurry and cook for 1 more minute. Remove from heat and let cool.
- Make the cream cheese mixture: In a bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble the rolls: Lay out the egg roll wrappers. Spread about 1 tablespoon of the cream cheese mixture in the center of each wrapper, then spoon 1 tablespoon of the cooled blueberry mixture on top. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the edge with a dab of water.
- Fry the rolls: Heat oil in a deep skillet or saucepan to 350°F (175°C). Fry the rolls in batches for 2–3 minutes per side, or until they turn golden brown and crispy. Remove and drain on paper towels.
- Serve: Dust the fried rolls with powdered sugar and serve warm for best flavor and texture.
Notes
- For a lighter option, bake the rolls at 400°F (200°C) for 15–18 minutes, brushing them with oil or melted butter before baking.
- These rolls are best enjoyed the same day for maximum crispness but can be reheated in the oven or air fryer.
