Baked Blueberry Cream Cheese Egg Rolls

Why You’ll Love This Recipe

I like how simple and satisfying these egg rolls are. They’re baked, not fried, so they feel a bit lighter but still deliver on texture. The combination of cream cheese and blueberries is one I never get tired of, and wrapping it all in an egg roll wrapper makes for a fun and elegant dessert that’s great for entertaining or a cozy night in.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup fresh or frozen blueberries

• 1/4 cup sugar

• 1 tsp lemon juice

• 1 tsp cornstarch

• 8 oz cream cheese, softened

• 2 tbsp powdered sugar (optional, for a sweeter filling)

• 1/2 tsp vanilla extract

• 10 egg roll wrappers

• 1 egg, beaten (for sealing and brushing)

• Cooking spray or melted butter (for baking)

directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a small saucepan over medium heat, I cook the blueberries, sugar, lemon juice, and cornstarch until the mixture thickens, about 5–7 minutes. Then I let it cool completely.

3. In a mixing bowl, I combine the softened cream cheese, powdered sugar (if using), and vanilla until smooth.

4. I lay out an egg roll wrapper and spread a tablespoon of the cream cheese mixture in the center, followed by a spoonful of the cooled blueberry mixture.

5. I fold the sides in, roll up tightly, and seal the edge with the beaten egg.

6. I place the rolls seam-side down on the prepared baking sheet and brush the tops with egg wash or spray with cooking spray.

7. I bake for 15–18 minutes, or until golden brown and crisp.

8. I let them cool for a few minutes before serving—sometimes with a dusting of powdered sugar or a drizzle of vanilla glaze.

Servings and timing

• Servings: 10 rolls

• Prep Time: 15 minutes

• Cook Time: 15–18 minutes

• Total Time: 30–35 minutes

• Calories: ~190 kcal per roll

Variations

Sometimes I mix cinnamon into the cream cheese or stir in lemon zest for more brightness. For added crunch, I’ve rolled the finished egg rolls in cinnamon sugar after baking. And if I want a richer flavor, I drizzle them with melted white chocolate before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them into the oven at 350°F for 8–10 minutes or use the air fryer for extra crispness. I avoid the microwave—it makes the wrappers soft.

FAQs

Can I use frozen blueberries?

Yes, I’ve made these with frozen blueberries. I just thaw and drain them first to avoid extra moisture.

Can I make them ahead of time?

Absolutely. I assemble them, store in the fridge for a few hours, and then bake just before serving.

Can I fry them instead of baking?

Yes, if I want a traditional crispy texture, I heat oil to 350°F and fry them until golden brown, about 2–3 minutes per side.

What dipping sauces go well with these?

I love serving them with a vanilla glaze, sweetened Greek yogurt, or even whipped cream.

Can I freeze them?

Yes—I freeze unbaked, filled rolls on a tray, then store them in a bag. I bake them from frozen, adding a few extra minutes.

Conclusion

Baked Blueberry Cream Cheese Egg Rolls are a delicious and creative way to enjoy dessert. I love their crisp texture, creamy filling, and fruity sweetness all in one bite. They’re easy to make, fun to serve, and always a hit whenever I bring them out.