You’ve tried savory egg rolls, but have you tried dessert egg rolls?! This dessert takes a traditional egg roll wrapper and stuffs it with a cream cheese filling and blueberry jam for the most delicious blueberry cheesecake egg rolls!
Recipe Origins
Some pretty inventive experimenting over Valentine’s Day this year left me with some DELICIOUS Chinese Egg Rolls as well as some wonderful dessert egg rolls…. Fried Oreo Egg Rolls to be exact!
Since then, I haven’t been able to stop thinking about what other delicious desserts I could stuff inside an egg roll wrapper and fry up for a portable, unique treat!
Spring has officially sprung, which means I wanted to try something with fresh, summery berries. ENTER: Blueberry Cheesecake Stuffed Egg Rolls.
They’re exactly as they sound…. Blueberry jam blends with a cream cheese filling inside a crispy egg roll wrapper for a portable cheesecake! Sprinkle some powdered sugar on that bad boy and you’ve got yourself a treat <3.
Why Make this Recipe
- Try Something New: I love making desserts…. Baking cakes, pies, and cookies is my favorite pastime! But sometimes I wish I could make something that was a little outside of the box. These dessert egg rolls are the answer!
- Ready in 30 Minutes: Instead of waiting an hour for your cake to bake, you can have a fun dessert ready in just about 30 minutes! You’ll spend the first 10 minutes or so making the jam, and then all that’s left to do is roll up the egg rolls, and fry them.
What Do I Need to Make this Recipe
Ingredients
- Cream Cheese: Full fat cream cheese. Make sure to soften it on the counter the night before. You can also use whipped cream cheese if you’d prefer.
- Standard Ingredients: Sweetened condensed milk, powdered sugar, granulated sugar, vanilla, cornstarch
- Lemon Juice: I always recommend using fresh lemon juice if you can find it. If you must use the bottled stuff, this equals about 2.5 tablespoons of juice
- Egg Roll Wrappers: I got my egg roll wrappers from the frozen section of an Asian Grocery store. Make sure to leave the wrappers in the fridge the night before cooking so that they thaw.
- Blueberries: I use fresh blueberries. You can also use frozen if you’d prefer but make sure to that them before making the jam.
Tools
- Electric Hand Mixer
- Mixing Bowls
- Small Pot
- Medium Pot: You can also heat the oil in a pan if you’d prefer
How to Make this Recipe
Step 1: Make the Blueberry Jam
Place a small pot over medium heat. Add the blueberries, granulated sugar, lemon juice, and vanilla into a pot and mix to combine. Bring to a simmer until all of the sugar is dissolved and some of the blueberries start to burst.
At this point, mix the cornstarch and water together in a small bowl and then pour into the pot. Continue stirring over high heat for a few more minutes until the jam thickens up a bit. Remove from heat and allow to cool for a few minutes before assembling the egg rolls.
Step 2: Make the Cheesecake Filling
In a large bowl, use an electric hand mixer to beat the sweetened condensed milk, powdered sugar, and cream cheese together until smooth.
Step 3: Roll the Egg Rolls
Crack the egg into a small bowl and beat it with a fork. Set aside.
Lay an egg roll wrapper in a diamond shape, with one corner pointing towards you and one corner pointed away. About ⅓ of the way up the wrapper, place about 1 ½ tbsp of cream cheese filling (or more) in a horizontal line, leaving about ½” on the right and left sides. Then use a spoon to scoop some of the blueberry filling on top of the cream cheese mixture.
Fold up the bottom corner to cover the filling and roll once. Wrap in the two side corners, then continue wrapping until you get to the final, far corner. Wet it with a bit of the beaten egg to hold it in place, then stick the final corner to the egg roll (see photos for clearer explanation).
Step 4: Fry the Egg Rolls
Heat about 2” of oil until it’s hot enough that when you add an egg roll, it begins to bubble immediately. Deep fry the egg rolls in batches, about 4 at a time, turning them so that they cook evenly… When they are brown and the wrapper has bubbled, remove them from oil and let them rest on a paper towel-lined plate to remove excess oil.
Sprinkle with powdered sugar and enjoy!
Now that you have that technique down, be sure to make a second batch but using peaches! Peach Cobbler Egg Rolls are going to be gobbled up and enjoyed thoroughly. You’ll be able to have a different dessert egg roll for each season.
Expert Tips
- Feel free to experiment with different kinds/flavors of cream cheese! If you want to try strawberry, blueberry, or honey flavored cream cheese, those would all be wonderful options as well.
- If you’d prefer to make strawberry jam or raspberry jam in place of blueberry jam, feel free to do so. Follow the same instructions but sub in whatever fruit you’d desire. You can even make papaya jam!
- Don’t forget to thaw your egg roll wrappers the night before making your Blueberry Cheesecake Egg Rolls!
- If you’d prefer not to fry them, you can also bake your egg rolls (though the texture may be a little different). To do this, heat your oven to 400 degrees Fahrenheit and place the rolled egg rolls on a baking sheet until they are toasted (turn them every once in a while)
- When rolling the egg rolls, place the rest of the wrappers in a sealed ziplock bag. You can also wet a paper towel and ring it out VERY well so that it’s barely damp, then cover the wrappers with this. This will make it so that the wrappers don’t try out and get fragile
Recipe FAQs
How Can I Heat Up Leftover Blueberry Cheesecake Egg Rolls?
You can keep your egg roll leftover in the fridge for up to four days! If you want to reheat them, don’t use the microwave. Putting the egg rolls in the microwave will cause them to get soggy. Instead, heat the oven to about 250 degrees Fahreinheit.
Wrap all of your egg rolls in a sheet of aluminum foil and place them directly in the oven. Bake them for about 10 minutes or until they are warm.
Did you like this recipe for Blueberry Cheesecake Egg Rolls? If so, make sure to check out these other recipes I picked out just for you:
- Fried Oreo Egg Rolls
- Chinese Egg Rolls
- Blueberry Bread with Blueberry Glaze
- Blueberry Custard Pie with Cookie Crust
Blueberry Cheesecake Egg Rolls
Ingredients
Filling Ingredients
- 1 8 oz block Cream Cheese
- ½ cup Sweetened condensed milk
- 1 cup powdered sugar
- 15 Egg Roll wrappers
Blueberry Jam Ingredients
- 1 cup blueberries
- ⅓ cup granulated sugar
- Juice of half of a lemon
- ¼ tsp vanilla
- 1 tbsp cornstarch
- 1 ½ tbsp water
Instructions
- Place a small pot over medium heat. Add the blueberries, granulated sugar, lemon juice, and vanilla into a pot and mix to combine. Bring to a simmer until all of the sugar is dissolved and some of the blueberries start to burst.
- At this point, mix the cornstarch and water together in a small bowl and then pour into the pot. Continue stirring over high heat for a few more minutes until the jam thickens up a bit. Remove from heat and allow to cool for a few minutes before assembling the egg rolls.
- In a large bowl, use an electric hand mixer to beat the sweetened condensed milk, powdered sugar, and cream cheese together until smooth.
- Crack the egg into a small bowl and beat it with a fork. Set aside.
- Lay an egg roll wrapper in a diamond shape, with one corner pointing towards you and one corner pointed away. About ⅓ of the way up the wrapper, place about 1 ½ tbsp of cream cheese filling (or more) in a horizontal line, leaving about ½” on the right and left sides. Then use a spoon to scoop some of the blueberry filling on top of the cream cheese mixture.
- Fold up the bottom corner to cover the filling and roll once. Wrap in the two side corners, then continue wrapping until you get to the final, far corner. Wet it with a bit of the beaten egg to hold it in place, then stick the final corner to the egg roll (see photos for clearer explanation).
- Heat about 2” of oil until it’s hot enough that when you add an egg roll, it begins to bubble immediately. Deep fry the egg rolls in batches, about 4 at a time, turning them so that they cook evenly… When they are brown and the wrapper has bubbled, remove them from oil and let them rest on a paper towel-lined plate to remove excess oil.
- Sprinkle with powdered sugar and enjoy!
Notes
-
- Cream Cheese: Full fat cream cheese. Make sure to soften it on the counter the night before. You can also use whipped cream cheese if you’d prefer.
- Standard Ingredients: Sweetened condensed milk, powdered sugar, granulated sugar, vanilla, cornstarch
- Lemon Juice: I always recommend using fresh lemon juice if you can find it. If you must use the bottled stuff, this equals about 2.5 tablespoons of juice
- Egg Roll Wrappers: I got my egg roll wrappers from the frozen section of an Asian Grocery store. Make sure to leave the wrappers in the fridge the night before cooking so that they thaw.
- Blueberries: I use fresh blueberries. You can also use frozen if you’d prefer but make sure to that them before making the jam.
- Feel free to experiment with different kinds/flavors of cream cheese! If you want to try strawberry, blueberry, or honey flavored cream cheese, those would all be wonderful options as well.
- If you’d prefer to make strawberry jam or raspberry jam in place of blueberry jam, feel free to do so. Follow the same instructions but sub in whatever fruit you’d desire. You can even make papaya jam!
- Don’t forget to thaw your egg roll wrappers the night before making your Blueberry Cheesecake Egg Rolls!
- If you’d prefer not to fry them, you can also bake your egg rolls (though the texture may be a little different). To do this, heat your oven to 400 degrees Fahrenheit and place the rolled egg rolls on a baking sheet until they are toasted (turn them every once in a while)
- When rolling the egg rolls, place the rest of the wrappers in a sealed ziplock bag. You can also wet a paper towel and ring it out VERY well so that it’s barely damp, then cover the wrappers with this. This will make it so that the wrappers don’t try out and get fragile
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