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This unique treat blends smooth cheesecake and juicy blueberries tucked inside a crunchy outer shell, bringing together Eastern and Western food traditions. Each mouthful offers contrasting textures - from the snappy exterior to the velvety filling and bursting fruit inside.
Through many kitchen experiments, I found that cooling the filling before you roll everything up makes the whole process way smoother and gives you neater, better-looking rolls.
Smart Ingredient Picking Guide
- Cream cheese: Go for full-fat at room temp for the creamiest result. I find Philadelphia brand works great
- Blueberries: Both fresh and frozen do the job - wild ones pack more flavor punch
- Egg roll wrappers: Get them from the fridge section. Try not to use frozen ones
- Sweetened condensed milk: Gives you just the right sweetness and consistency
- Lemon juice: Squeeze it yourself - the stuff in bottles just isn't the same
- Oil: Stick with plain cooking oils that can take high heat like canola or vegetable
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Simple Cooking Instructions
- Making berry sauce:
- Mix berries, sugar, and lemon in a pot. Cook on medium, stirring now and then. Squish some berries but leave others whole. Mix cornstarch with cold water till smooth. Pour into berry mix and cook till it thickens. Let it cool completely.
- Whipping up the filling:
- Make sure cream cheese is soft. Beat it till smooth with no lumps at all. Slowly add sweetened condensed milk. Mix in vanilla and lemon zest. Chill a bit to firm it up.
- Putting it all together:
- Place wrapper like a diamond shape. Drop filling near the bottom corner. Top with cooled berry mix. Pull bottom corner over the filling. Tuck sides in tight. Roll forward with some tension. Seal edges with beaten egg.
- Cooking them up:
- Get oil to 350°F with a thermometer. Cook 2-3 rolls at once. Flip them for even browning. Take out when golden. Drain on paper towels. Dust with sugar while they're still warm.
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I started making these rolls while playing around with fusion desserts. When I realized egg roll wrappers could hold cheesecake filling, it totally changed my approach to making sweet treats.
Heat Management
Getting the temperature right is super important:
- Keep oil between 350-375°F
- Fillings should be cool but not ice cold
- Eat within 30 minutes after frying for best crunch
- Let them cool just enough so you don't burn yourself
Prep-Ahead Options
You can get stuff ready early:
- Fix the blueberry filling up to 3 days before
- Mix the cheesecake part 1 day ahead
- Rolled but unfried treats can go in the freezer
- Don't let wrappers dry out before using
Fun Twists to Try
Feel free to switch things up:
- Swap blueberries for other fruits
- Throw in some chocolate chips or nutella
- Mix in crumbled cookies or nuts
- Try different flavor extracts
After making tons of these sweet egg rolls, I've seen how they bring smiles to everyone who tries them. The way the crispy outside breaks to show the creamy filling, and how the warm blueberries burst with flavor, makes for an amazing dessert moment. Whether you're serving them at a get-together or just as a special treat at home, these rolls show that getting creative in your kitchen can lead to something truly special.
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Frequently Asked Questions
- → Can I bake them instead?
- Sure! Set your oven to 400°F and bake, flipping them occasionally. Expect a different texture than frying.
- → Can I swap out the fruit?
- Of course! Try strawberries, raspberries, or other options with a similar jam method.
- → How can I stop the wrappers from drying?
- Keep unused sheets in a sealed bag or cover them with a barely wet paper towel while working.
- → Can I prep these in advance?
- They’re best hot and fresh, but you can make the filling earlier and store it separately.
- → Why don’t my wrappers stick?
- Check that you’re using enough egg wash on the last corner, and press firmly to close.