Print

Blueberry Cheesecake Egg Rolls Recipe

Print Recipe

★★★★★

4.7 from 118 reviews

A delicious and fun twist on classic cheesecake, these Blueberry Cheesecake Egg Rolls combine creamy sweetened cream cheese filling with homemade blueberry jam, all wrapped in crispy, golden egg roll wrappers and deep-fried to perfection. They make an ideal decadent dessert or snack that’s easy to prepare and sure to impress.

Ingredients

Scale

Filling Ingredients:

  • 1 8 oz block Cream Cheese, softened
  • ½ cup Sweetened condensed milk
  • 1 cup Powdered sugar
  • 15 Egg Roll wrappers

Blueberry Jam Ingredients:

  • 1 cup Blueberries (fresh or thawed if frozen)
  • ⅓ cup Granulated sugar
  • Juice of half of a lemon (about 1 ½ tbsp fresh lemon juice)
  • ¼ tsp Vanilla extract
  • 1 tbsp Cornstarch
  • 1 ½ tbsp Water

Other:

  • 1 Egg, beaten (for sealing the egg rolls)
  • Oil for deep frying (about 2 inches in pot)
  • Powdered sugar for sprinkling

Instructions

  1. Make the blueberry jam: Place a small pot over medium heat and add blueberries, granulated sugar, lemon juice, and vanilla. Stir to combine and allow mixture to come to a simmer until sugar dissolves and some blueberries begin to burst, about 5-7 minutes.
  2. Thicken the jam: In a small bowl, mix cornstarch and water until smooth. Pour this into the simmering blueberry mixture, stirring constantly over high heat for a few minutes until the jam thickens. Remove from heat and let cool slightly.
  3. Prepare the cream cheese filling: In a large bowl, use an electric hand mixer to beat together the softened cream cheese, sweetened condensed milk, and powdered sugar until smooth and creamy.
  4. Prepare the egg wash: Crack the egg into a small bowl and beat with a fork; set aside for sealing the egg rolls.
  5. Assemble the egg rolls: Lay an egg roll wrapper in a diamond shape with one corner facing you. About one-third up from the bottom corner, place approximately 1 ½ tablespoons of cream cheese filling in a horizontal line, leaving about ½ inch space on the sides. Spoon some of the thickened blueberry jam on top of the cream cheese.
  6. Wrap the egg rolls: Fold the bottom corner up over the filling and roll once. Fold both side corners inward tightly over the filling and continue rolling towards the top corner. Moisten the final corner with beaten egg to seal the edge securely.
  7. Heat oil for frying: Pour enough oil to about 2 inches deep into a pot and heat until bubbling occurs immediately when an egg roll is added, approximately 350°F (175°C).
  8. Deep fry the egg rolls: Fry in batches of about 4 at a time, turning occasionally, until evenly browned and the wrappers puff up, about 2-3 minutes per batch. Use tongs to remove and drain on paper towels to remove excess oil.
  9. Serve: Sprinkle fried egg rolls with powdered sugar and enjoy warm.

Notes

  • Recipe copyright The Foreign Fork. For educational or personal use only.
  • Use full-fat cream cheese, softened on the counter overnight or softened in advance for smooth mixing.
  • Fresh lemon juice is preferred for best flavor, but bottled lemon juice (about 2.5 tablespoons) can be used if necessary.
  • Egg roll wrappers should be thawed in the refrigerator overnight to prevent tearing during rolling.
  • Frozen blueberries can be used if fully thawed before making jam.
  • Feel free to try flavored cream cheeses like strawberry or honey for a unique twist.
  • You can substitute blueberry jam for other berry jams (strawberry, raspberry) or even papaya jam following the same preparation method.
  • If baking instead of frying, preheat oven to 400°F (205°C) and bake wrapped egg rolls on a baking sheet turning occasionally until golden and crispy; texture will be slightly different.
  • To keep wrappers from drying out while assembling, cover with a barely damp paper towel or keep them in a sealed Ziplock bag.

Keywords: blueberry cheesecake egg rolls, dessert egg rolls, fried cheesecake, blueberry jam dessert, cream cheese pastry, fried dessert, berry dessert egg rolls

Find it online: https://busyrecipe.com/blueberry-cheesecake-egg-rolls-recipe/