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5 from 3 votes

Blueberry Cheesecake Egg Rolls

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!
Course Dessert
Cuisine north american
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15 egg rolls
Calories 127kcal


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
  • cup granulated sugar
  • Juice of half of a lemon
  • ¼ tsp vanilla
  • 1 tbsp cornstarch
  • 1 ½ tbsp water


  • 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!


Recipe copyright The Foreign Fork. For educational or personal use only. 
    1. 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.
    2. Standard Ingredients: Sweetened condensed milk, powdered sugar, granulated sugar, vanilla, cornstarch  
    3. 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 
    4. 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.
    5. Blueberries: I use fresh blueberries. You can also use frozen if you’d prefer but make sure to that them before making the jam.
    6. 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. 
    7. 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!
    8. Don’t forget to thaw your egg roll wrappers the night before making your Blueberry Cheesecake Egg Rolls! 
    9. 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) 
    10. 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


Serving: 1serving | Calories: 127kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 88mg | Potassium: 57mg | Fiber: 1g | Sugar: 19g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg