These fried blueberry cream cheese rolls wrap a sweet filling of juicy blueberries and tangy cream cheese in thin egg roll wrappers, then fry them until crisp and golden for a dessert that shatters at the first bite.
The filling takes five minutes to mix, and each roll fries in only a few minutes. The recipe makes twelve, and a dusting of powdered sugar turns them into a showstopping treat for family dinners and special occasions.
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Why This Fried Blueberry Cream Cheese Rolls Recipe Works
Egg roll wrappers fry into a light, blistered crust that is crunchier than most pastry, and they require no dough making at all.
Cream cheese sweetened with a little sugar mimics a cheesecake center, while the blueberries add tart, jammy pockets of fruit.
Rolling and sealing the wrappers tightly keeps the filling inside, so the rolls come out of the oil with a creamy, warm center.
Ingredients for Fried Blueberry Cream Cheese Rolls
- You need one cup of blueberries, eight ounces of softened cream cheese, a quarter cup of granulated sugar, one teaspoon of vanilla extract, and twelve egg roll wrappers.
- For frying and finishing, use about three cups of vegetable oil, a little water for sealing, and two tablespoons of powdered sugar for dusting.
Blueberries. Fresh or thawed blueberries bring tart sweetness, and drained frozen berries work well.
Cream cheese. Softened full fat cream cheese gives a thick, spoonable filling that holds its shape.
Egg roll wrappers. These thin wheat wrappers crisp quickly and bubble into a crunchy shell.
Sugar and vanilla. They sweeten the filling and round out the tang of the cream cheese.
Oil. A neutral frying oil with a high smoke point gives clean, even browning.
How to Make Fried Blueberry Cream Cheese Rolls
1. Mix the filling. Stir the blueberries, cream cheese, sugar, and vanilla in a bowl until combined.
2. Fill the wrappers. Place about two tablespoons of filling in the center of each wrapper.
3. Roll and seal. Fold in the sides, roll up tightly, and seal the edge with a little water.
4. Heat the oil. Warm about two inches of oil in a deep pan to 350 F, using a thermometer.
5. Fry. Fry in small batches for two to three minutes per side until golden brown, then drain on paper towels.
6. Dust and serve. Dust with powdered sugar and serve warm.
Keep the filling thick and drain thawed berries well, because extra juice makes the wrappers soggy and can break through in the oil. Cover the unused wrappers with a damp towel while you work so they stay pliable.
How to Serve Fried Blueberry Cream Cheese Rolls
Serve the rolls warm with a dusting of powdered sugar, or a scoop of vanilla ice cream on the side. They pair well with a cold glass of peach lemonade. For a dessert spread, set them beside fruit pavlova, New York cheesecake, or dark chocolate mousse.
How to Store and Reheat Fried Blueberry Cream Cheese Rolls
Cool the rolls and refrigerate them in an airtight container for up to two days. Reheat on a baking sheet in the oven at 375 degrees F for about eight minutes to bring back the crunch. Freeze the shaped, unfried rolls on a tray, move them to a bag, and fry from frozen for an extra minute.
Tips and Variations for Fried Blueberry Cream Cheese Rolls
Flag the allergens. These contain wheat, milk, and possibly egg in the wrappers, so check every label.
Do not taste unripe berries. Sample a berry before mixing, and add a little more sugar if the fruit is tart.
Seal tightly. Press the edges firmly so the filling stays inside while frying.
Do not overfill. Too much filling makes the rolls split, so stick to about two tablespoons.
Watch the oil. Keep it near 350 F, since oil that is too cool makes the rolls greasy.
Be careful with oil. Hot oil can splash, so lower the rolls in gently and keep children away from the stove.
Try other fruit. Raspberries or chopped strawberries work in place of the blueberries.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage times.
For an oven baked version, brush the rolls with oil and bake them at 400 degrees F for twelve to fifteen minutes, turning once.
Frequently Asked Questions About Fried Blueberry Cream Cheese Rolls
Can I make fried blueberry cream cheese rolls ahead of time?
Yes. Shape and refrigerate them for a few hours, or freeze them, and fry just before serving.
Why do my fried blueberry cream cheese rolls open in the oil?
They were overfilled or not sealed well, so use less filling and seal the edges with water.
Can I bake fried blueberry cream cheese rolls?
Yes. Brush with oil and bake at 400 degrees F until golden, though they are less crunchy than fried.
Can I use frozen blueberries?
Yes. Thaw and drain them well, and pat them dry before mixing.
Can I use an air fryer?
Yes. Spray the rolls with oil and cook at 375 degrees F for about eight minutes.
Fried Blueberry Cream Cheese Rolls
Equipment
- Deep pan
- Cooking thermometer
- Slotted spoon
Ingredients
Main Ingredients
- 1 cup blueberries fresh or thawed and drained
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 12 egg roll wrappers
- 2 tbsp water for sealing
- 3 cup vegetable oil for frying
- 2 tbsp powdered sugar for dusting
Instructions
Cooking
- Mix. Stir the blueberries, cream cheese, sugar, and vanilla together.
- Fill. Put 2 tablespoons of filling on each wrapper.
- Seal. Fold in the sides, roll tightly, and seal with water.
- Heat. Warm the oil in a deep pan to 350 F.
- Fry. Fry 2 to 3 minutes per side until golden, drain, and dust with powdered sugar.
