Blueberry Cream Cheese Egg Rolls

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The “Shatter-Crust” Blueberry Cheesecake Egg Rolls

These can be deep-fried for the traditional experience, but they are equally spectacular (and much lighter) when air-fried or baked.

CategoryDetails
Prep Time20 minutes
Cook Time8–10 minutes
Total Time30 minutes
Yield10–12 Egg Rolls

🍴 Ingredients

  • The Velvet Filling:
    • 8 oz Cream cheese, softened
    • ¼ cup Powdered sugar
    • 1 tsp Vanilla extract
    • 1 tsp Cornstarch
  • The Berry Core:
    • 1 ½ cups Fresh blueberries
    • 1 tbsp Lemon juice
    • 2 tbsp Granulated sugar
  • The Vessel:
    • 12 Egg roll wrappers
    • 1 Egg (beaten with 1 tsp water for the “glue”)
    • Oil for frying (or spray for air-frying)
  • The Dusting:
    • ¼ cup Powdered sugar + ½ tsp Cinnamon

👩‍🍳 Instructions

1. The Quick Compote

  • In a small saucepan, combine blueberries, lemon juice, and granulated sugar. Simmer over medium heat for 5 minutes until the berries burst and the liquid thickens into a syrup. Let it cool completely. (Warm filling will tear the wrappers!)

2. The Cream Cheese Base

  • Whisk the cream cheese, powdered sugar, vanilla, and cornstarch until silky.

3. The “Envelope” Fold

  • Lay an egg roll wrapper in a diamond shape. Spread 1.5 tbsp of cream cheese in the center, then top with 1 tbsp of the blueberry compote.
  • The Seal: Brush the edges of the wrapper with the egg wash. Fold the bottom corner up, tuck in the sides, and roll tightly.
  • The Pro Move: Ensure there are zero air pockets, or the egg roll will expand and burst in the heat.

4. The Crisp-Up

  • To Fry: Heat 2 inches of oil to 175°C (350°F). Fry for 2–3 minutes per side until deep golden brown.
  • To Air-Fry: Spray generously with oil and cook at 200°C (400°F) for 8–10 minutes, flipping halfway.

5. The “Snow” Dusting

  • While still hot, roll the egg rolls in the cinnamon-powdered sugar mixture. The heat will melt the sugar slightly, creating a frosted crust.

The “Dip” Upgrade: Serve these with a side of warm white chocolate ganache or a simple honey-lemon yogurt. The tartness of the yogurt perfectly cuts through the richness of the fried dough.

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