Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh blueberries (or frozen, thawed)
- 1 tbsp lemon juice
Egg Roll Assembly
- 12 egg roll wrappers
- 1 tbsp water (for sealing)
- Oil for frying (vegetable or canola works best)
Optional Toppings
- Powdered sugar
- Blueberry sauce (store-bought or homemade)
- Vanilla ice cream
Instructions
1. Prep the Filling
- In a bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Gently fold in blueberries and lemon juice. Don’t overmix keep those berries whole!
2. Fill & Roll the Wrappers
- Lay an egg roll wrapper flat like a diamond. Spoon 1.5 tbsp of filling near the bottom corner.
- Fold the bottom corner over the filling, tuck it tight, then fold in the sides. Roll upward, sealing the top corner with a dab of water.
3. Fry to Golden Perfection
- Heat 1 inch of oil in a skillet to 350°F (medium heat). Fry 2-3 egg rolls at a time for 2-3 minutes per side until crispy. Drain on paper towels.
4. Serve Warm
- Dust with powdered sugar, add a scoop of ice cream, or dunk in blueberry sauce.
Notes
Berry swaps: Raspberries or blackberries work great too!
Make ahead: Prep rolls and refrigerate (unfried) for up to 24 hours.
Storage: Leftovers keep in the fridge for 2 days but lose crispiness. Reheat in an air fryer for 3 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 egg roll
- Calories: 220 kcal
- Sugar: 11 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg