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–+ servings
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4.44 from 30 votes

Blueberry Cream Cheese Egg Rolls

Prep Time30 mins
Cook Time5 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Blueberries, Blueberry Desserts, Blueberry Egg Rolls, Cream Cheese, Egg Rolls
Servings: 12


For The Blueberry Filling

  • 2 cups fresh blueberries
  • β…“ cup sugar
  • 1 tbsp lemon juice
  • 7 tbsp water, divided
  • 3 tbsp cornstarch

For The Cream Cheese Filling

  • 8 oz cream cheese, room temperature
  • β…“ cup sugar
  • 1 tsp lemon juice
  • 1 tsp vanilla
  • 12 egg roll wrappers
  • 2+ cups vegetable oil
  • ΒΌ cup powdered sugar, for dusting


For The Blueberry Filling

  • In a small sauce pan over medium heat, add blueberries, sugar, 3 tablespoons water and lemon juice. Stir and cook until blueberries have burst, approximately 3-4 minutes after coming to a boil.
  • In a small bowl, mix remaining water and cornstarch until combined then add to blueberry mixture.
  • Continue stirring until blueberry mixture has thicken. Remove from heat and let cool.

For The Cream Cheese Filling

  • In a medium bowl, using a hand mixer, beat cream cheese until fluffy, about 2-3 minutes.
  • Add sugar, vanilla extract and lemon juice. Beat for an additional 2 minutes.

Assembling The Egg Rolls

  • Add a couple tablespoons of cream cheese mixture, in the center of the egg roll wrapper followed by a heaping spoonful, or two, of the blueberry filling on top of the cream cheese filling.
  • Using your fingers, dip finger into water and rub water along the edges of the wrapper (this will help seal the egg roll closed).
  • Tightly fold in sides over the filling and then roll the front edge up over the filling and towards the back.
  • Heat oil in a large skillet over medium heat, or frying pan to 375 degrees.
  • Add egg rolls, a few at a time, to pan and cook for a few minutes per side or until golden brown.
  • Transfer to a paper towel lined plate to cool.
  • Sprinkle with powdered sugar right before serving.