Pin it
When crunchy shells meet smooth cheesecake and juicy blueberries, you get this unique treat that blends cooking styles from East and West. Every mouthful gives you different textures – from the snap of the wrapper to the velvety filling and the pop of fresh berries.
I tried making these many times and found out that cooling the filling a bit first makes them much easier to roll and they look way neater when done.
Smart Ingredient Guide
- Cream cheese: Go with full-fat at room temp for the best mix. Philadelphia brand really shines here
- Blueberries: Both fresh and frozen do the job – wild ones pack more flavor punch
- Egg roll wrappers: Find them fresh in the fridge section. Try not to use frozen ones
- Sweetened condensed milk: Gives just the right sweetness and feel
- Lemon juice: Only use fresh squeezed – the bottled stuff just isn't bright enough
- Oil: Stick with plain oils that can take high heat like canola or vegetable
Pin it
Easy Follow-Along Steps
- Tasty blueberry topping:
- Mix berries, sugar and lemon in a pot. Cook on medium, stirring now and then. Squish some berries but keep others whole. Mix cornstarch with cold water until smooth. Pour into berries and cook till it gets thick. Let it cool all the way.
- Creamy cheese mix:
- Make sure cream cheese is totally soft. Beat until smooth with zero lumps. Slowly add the condensed milk. Mix in vanilla and lemon zest. Chill a bit to firm it up.
- Putting it all together:
- Put wrapper down like a diamond. Put filling about 1/3 up from bottom corner. Add your cooled blueberry mix on top. Fold bottom corner over the filling. Tuck sides in tight. Roll away from yourself, keeping it snug. Seal edges with beaten egg.
- Cooking them up:
- Get oil to 350°F (use a food thermometer). Cook 2-3 rolls at once. Turn them often for even color. Take out when golden. Put on paper towels. Sprinkle with powdered sugar while they're still warm.
Pin it
I started making these when I was playing around with mixing different food styles. When I figured out egg roll wrappers could hold cheesecake filling, it changed my whole approach to making desserts.
Managing Heat Just Right
Getting temperatures right makes all the difference:
- Keep oil between 350-375°F
- Make sure fillings are cool but not ice cold
- Eat them within 30 minutes after cooking for best crunch
- Let them cool just enough so you don't burn yourself
Prep Work Ahead Of Time
You can get things ready early:
- Cook the blueberry stuff up to 3 days before
- Mix the cheesecake part a day ahead
- Freeze rolled but uncooked rolls
- Always keep unused wrappers covered so they don't dry out
Fun Ways To Switch It Up
Feel free to try new ideas:
- Switch blueberries for other berries or fruit combos
- Throw in some chocolate chips or nutella
- Add crumbled cookies or chopped nuts
- Try different flavor extracts for new tastes
After making batch after batch of these dessert rolls, I've really come to love how they bring smiles to everyone who tries them. The way the crispy outside breaks open to show the creamy inside, with warm blueberries adding bursts of sweetness, makes for a truly special treat. Whether you're sharing them at a get-together or just enjoying them as a special snack, these rolls show that getting creative in the kitchen can lead to something really wonderful.
Pin it
Frequently Asked Questions
- → Is baking an option instead of frying?
- Absolutely! Pop them into a 400°F oven, turning every so often until crisp. They won’t be as crunchy though.
- → Can I try other fruits?
- Of course! Switch it up with strawberries, raspberries, or other fruits using the same jam method.
- → How do I stop the wrappers from drying out?
- Store unused ones in a sealed bag or under a damp paper towel while you work on the rolls.
- → Can these be prepped in advance?
- Filling can be pre-made and chilled separately, but rolls taste best fresh and warm.
- → What if my rolls won’t seal?
- Double-check you’re using enough egg wash and press the edges down firmly to secure.