Blueberry Cream Cheese Egg Rolls
Blueberry Cream Cheese Egg Rolls are a crispy, creamy dessert filled with sweet blueberries and cream cheese, wrapped and air-fried to golden perfection, then dusted with powdered sugar.
Ingredients
- 8 oz cream cheese
- ½ cup granulated sugar
- 1 tsp lemon juice
- 3 cups fresh blueberries
- 12 egg roll wrappers
- Water, for sealing edges
- Cooking oil spray or brush
- Confectioners' sugar, for topping
Instructions
- In a medium bowl, beat cream cheese, sugar, and lemon juice until smooth. Gently fold in blueberries without smashing them.
- Place an egg roll wrapper on a flat surface. Add 2–3 tablespoons of filling to the center. Wet the edges with water, fold up the bottom corner, tuck in the sides, and roll tightly to seal.
- Lightly spray or brush each egg roll with oil to help them crisp up.
- Air fry at 400°F (200°C) for 4–5 minutes, flipping halfway, until golden and crispy. Or deep fry in hot oil until evenly browned.
- Let cool slightly, then dust with powdered sugar. Serve warm and enjoy.