Baked Blueberry Cream Cheese Egg Rolls
Crispy on the outside and creamy on the inside, these baked blueberry cream cheese egg rolls are the perfect fruity dessert or snack. Easy to make and bursting with flavor!
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Total Time: 30–35 minutes
- Yield: 10 egg rolls
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American, Fusion
- Diet: Vegetarian
Ingredients
1 cup fresh or frozen blueberries
1/4 cup granulated sugar
1 tsp lemon juice
1 tsp cornstarch
8 oz cream cheese, softened
2 tbsp powdered sugar (optional, for sweeter filling)
1/2 tsp vanilla extract
10 egg roll wrappers
1 egg, beaten (for sealing and brushing)
Cooking spray or melted butter (for brushing before baking)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small saucepan over medium heat, cook blueberries, sugar, lemon juice, and cornstarch until thickened (5–7 minutes). Let cool completely.
In a bowl, mix softened cream cheese, powdered sugar (if using), and vanilla extract until smooth.
Lay out one egg roll wrapper. Add 1 tablespoon of cream cheese filling and 1 tablespoon of cooled blueberry mixture to the center.
Fold the sides in, roll up tightly, and seal the edge with beaten egg.
Place egg rolls seam-side down on the baking sheet. Brush tops with beaten egg or spray with cooking spray.
Bake for 15–18 minutes, or until golden and crisp.
Cool slightly before serving. Optional: dust with powdered sugar or drizzle with glaze.
Notes
Add lemon zest or cinnamon to the cream cheese for extra flavor.
Roll in cinnamon sugar after baking for added sweetness and crunch.
For a richer touch, drizzle with melted white chocolate.
Use an air fryer for even crispier results.
Best served warm or at room temperature.
