Crispy on the outside, creamy and fruity on the inside — Blueberry Cheesecake Egg Rolls are the perfect fusion of classic cheesecake flavor and irresistible crunch. They combine the rich tang of cream cheese, the sweetness of blueberries, and the satisfying texture of a deep-fried egg roll. Whether served as a dessert, brunch treat, or party snack, this recipe is a guaranteed crowd-pleaser.
Ingredients
For the Filling
- 1 cup fresh or frozen blueberries
- 1 (8 oz) package cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest (optional, for brightness)
For the Egg Rolls
- 10–12 egg roll wrappers
- 1 beaten egg (for sealing the edges)
- Vegetable oil, for frying
For Serving (Optional but Recommended)
- Powdered sugar
- Whipped cream
- Vanilla ice cream
- Blueberry compote or jam
Step-by-Step Instructions
Step 1: Prepare the Filling
- In a medium mixing bowl, beat the softened cream cheese until completely smooth and lump-free.
- Add sugar, vanilla extract, lemon juice, and lemon zest (if using). Mix until creamy and fully combined.
- Gently fold in the blueberries, taking care not to mash them. If you’re using frozen blueberries, do not thaw — this prevents the filling from becoming too watery.
- Taste and adjust the sweetness or lemon juice to your liking. Set the filling aside.
Step 2: Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean, dry surface in a diamond shape (one corner facing you).
- Spoon about 2 tablespoons of the filling into the center of the wrapper.
- Fold the bottom corner over the filling, tucking it tightly underneath.
- Fold in the left and right corners, forming an envelope shape.
- Brush the top corner lightly with the beaten egg to act as glue.
- Roll the wrapper upward tightly to seal the egg roll completely.
- Repeat with the remaining wrappers and filling.
Tip: Keep the assembled egg rolls covered with a damp towel while you work to prevent the wrappers from drying out.
Step 3: Heat the Oil
- Pour vegetable oil into a deep skillet, pot, or fryer until it’s about 2 inches deep.
- Heat the oil to 350°F (175°C).
- Use a thermometer for accuracy — oil that’s too cool will make the rolls greasy, while oil that’s too hot may burn the wrappers before the filling is warm.
Step 4: Fry the Egg Rolls
- Carefully lower 2–3 egg rolls into the hot oil at a time, avoiding crowding the pan.
- Fry for 2–3 minutes per side, or until the wrappers turn golden brown and crispy.
- Use tongs or a slotted spoon to transfer the fried egg rolls to a paper towel-lined plate to drain excess oil.
- Continue frying the remaining rolls in batches.
Step 5: Serve
Serve the egg rolls warm, lightly dusted with powdered sugar.
Pair with your favorite toppings such as:
- A dollop of whipped cream
- A scoop of vanilla ice cream
- A drizzle of blueberry compote or warm jam
For an elegant touch, drizzle them with vanilla glaze or melted white chocolate.
Serving Ideas
1. Dessert Platter
Arrange on a large serving board with chocolate-dipped strawberries, brownies, and lemon bars for a beautiful dessert display.
2. Brunch Treat
Serve alongside pancakes, waffles, or French toast with a side of fresh fruit salad and maple syrup.
3. Ice Cream Parfait
Cut the egg rolls into bite-sized pieces and layer them with whipped cream and blueberry sauce in dessert glasses for a show-stopping parfait.
4. Sweet Party Snack
Cut each egg roll in half diagonally, insert toothpicks, and serve with a side of cream cheese dip or fruit coulis for dipping.
5. Elegant Plating
Slice the rolls on a bias, drizzle with vanilla glaze or lemon curd, and garnish with mint leaves and a few fresh blueberries.
Make-Ahead and Storage
To Make Ahead
- Assemble but don’t fry: Prepare and roll the egg rolls, then refrigerate for up to 12 hours before frying.
- For longer storage, freeze the uncooked egg rolls on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Fry directly from frozen, adding about 1–2 minutes to the frying time.
To Store Leftovers
- Store cooled egg rolls in an airtight container in the refrigerator for up to 3 days.
- Reheat in an oven or air fryer at 375°F (190°C) for about 6–8 minutes to re-crisp the exterior.
- Avoid microwaving — it makes the wrappers soggy.
Tips for Perfect Blueberry Cheesecake Egg Rolls
- Don’t overfill: Too much filling will cause the egg rolls to burst open while frying.
- Seal tightly: Make sure the edges are properly sealed with beaten egg to prevent leaks.
- Keep oil at the right temperature: Between 340–360°F ensures even browning without greasy results.
- Work quickly: Once the wrappers are filled, fry immediately or keep covered with a damp towel to prevent drying.
- Add crunch: For a fun twist, sprinkle crushed graham crackers or cinnamon sugar over the finished rolls.
Frequently Asked Questions (FAQs)
1. Can I bake these instead of frying?
Yes. Brush the egg rolls with melted butter or oil, place them on a parchment-lined baking sheet, and bake at 400°F (200°C) for 15–18 minutes, flipping halfway through until golden brown.
2. Can I air fry them?
Absolutely. Preheat your air fryer to 375°F (190°C), spray the basket lightly with oil, and air fry for 7–9 minutes, flipping once midway.
3. Can I use other fruits instead of blueberries?
Yes! You can substitute blueberries with strawberries, raspberries, blackberries, or even diced peaches or apples. Adjust the sugar and lemon juice to match the fruit’s sweetness.
4. How do I prevent my egg rolls from getting soggy?
Make sure your oil is hot enough before frying, and place fried rolls on a wire rack (instead of paper towels) to keep them crisp.
5. What can I serve as a dipping sauce?
Try one of these delicious options:
- Warm blueberry compote
- Vanilla glaze (powdered sugar + milk + vanilla extract)
- Lemon curd for tang
- Chocolate or caramel sauce for indulgence
6. Can I make them ahead for parties?
Yes, you can assemble them a few hours in advance and refrigerate until frying. They’re best served fresh, but you can also reheat in the oven just before serving.
7. What kind of cream cheese works best?
Full-fat cream cheese provides the creamiest and richest flavor. Low-fat versions work too, but the texture will be slightly softer.
8. How do I avoid the filling leaking out during frying?
Be sure to leave at least a ½-inch border around the filling, seal the edges tightly, and don’t overstuff. Also, make sure the oil is hot enough to immediately crisp the outer layer.
9. Can I add graham crackers for a cheesecake-like texture?
Yes! Add a tablespoon of crushed graham crackers to the filling for a subtle crunch and classic cheesecake flavor.
10. Are these served hot or cold?
They’re best enjoyed warm, right after frying, when the filling is creamy and the exterior is perfectly crisp.
Conclusion
Blueberry Cheesecake Egg Rolls are an irresistible combination of creamy cheesecake filling and a crispy, golden exterior — the ultimate comfort dessert with a fruity twist. They’re easy to prepare, beautifully presentable, and endlessly customizable. Whether you’re hosting a brunch, planning a dessert board, or just treating yourself, these egg rolls deliver the perfect balance of texture and flavor.
Master this simple recipe once, and you’ll have a signature dessert that impresses every guest at the table — from family gatherings to elegant dinner parties.