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5 from 4 votes
Golden crispy Blueberry Cheesecake Egg Rolls are dusted with powdered sugar, served on a red-edge platter.
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Blueberry Cheesecake Egg Rolls Recipe
Prep Time
20 mins
Cook Time
20 mins
 

These easy Blueberry Cheesecake Egg Rolls perfectly meld satisfying crunch with a luscious filling and fruit savor into a delightful dessert.

Servings: 12 egg rolls
Author: Gemma Stafford
Ingredients
  • 1 cup (8 oz/225 g) cream cheese, softened
  • ¼ cup (2 oz/57 g) granulated sugar
  • ¼ cup (2 oz/57 g) sour cream
  • 1 teaspoon vanilla bean paste
  • Zest of one lemon
  • 1 cup (5 oz/142 g) blueberries (fresh or still frozen)
  • 12 egg roll wrappers
  • Vegetable oil , for frying
  • Powdered sugar , for dusting
Instructions
  1. In a medium bowl, whisk together the cream cheese and sugar until smooth and fluffy.
  2. Add the sour cream, vanilla bean paste and lemon zest and whisk until combined.
  3. Place a small bowl of water and the 12 egg roll wrappers on a clean work surface.

  4. Place the wrapper in front of you making a diamond shape. Add 2 tablespoons of filling near the point closest to you. Top that with blueberries.

  5. Working with one wrapper at a time, dip a finger in the water and moisten edges of the wrapper.
  6. Fold the corners of the triangle into the center and roll up, using a few more drops of water to seal if need be. Place on a plate, seam side down while you roll up the remaining egg rolls.
  7. Fill oil to a depth of 1-inch in a wide pan and place over medium heat. Place a wire rack in a baking sheet next to the stove.
  8. Once the oil is hot, fry one or two of the egg rolls at a time, about 2 minutes per side, until golden. Transfer to a wire rack to drain and cool slightly.
  9. Serve warm with a dusting of powdered sugar. These are best eaten just after they are made.