Pin it
Mixing smooth cheesecake with juicy blueberries inside a crunchy shell makes this unique sweet treat that blends Eastern and Western food styles. Every mouthful gives you different textures – from the snap of the outer layer to the velvety filling and the pop of fresh berries.
I tried making these many times and found out that cooling the filling just a bit before you start rolling makes everything way easier and your rolls look much neater.
Smart Guide to Key Ingredients
- Cream cheese: Go for the full-fat kind at room temp for best results. I find Philadelphia blends the smoothest
- Blueberries: Don't worry if you only have frozen ones – they work just as well as fresh. Wild ones pack more flavor
- Egg roll wrappers: Get them from the cold section of your store. Try not to buy the frozen ones
- Sweetened condensed milk: Gives just the right sweetness and smooth texture
- Lemon juice: Skip the bottle stuff and squeeze it fresh for better taste
- Oil: Stick with plain oils that don't burn easily like canola or veggie oil
Pin it
Easy-to-Follow Cooking Steps
- Making your berry jam:
- Throw berries, sugar, and lemon in a pot. Cook on medium, stirring now and then. Smash some berries but keep some whole. Mix cornstarch with cold water until smooth. Pour into berry mix and cook till it thickens up. Let it cool all the way.
- Whipping up the creamy filling:
- Make sure your cream cheese isn't cold at all. Beat it until it's totally smooth with no lumps. Slowly add the sweet milk. Mix in the vanilla and lemon zest. Chill it a little so it firms up.
- Putting it all together:
- Put wrapper down like a diamond shape. Drop filling about a third of the way up from the bottom point. Top with your cooled jam. Fold the bottom corner up over the filling. Tuck in the sides tight. Roll away from you, keeping it snug. Use beaten egg to stick it closed.
- Getting them crispy:
- Get oil hot to 350°F (grab a thermometer). Cook 2-3 rolls at once. Keep turning them for even browning. Take them out when they're golden. Drain off extra oil with paper towels. Sprinkle with powdered sugar while they're still warm.
Pin it
I came up with these sweet rolls while playing around with mix-and-match desserts. When I figured out egg roll wrappers could hold cheesecake filling, it totally changed my dessert game.
Mastering The Heat
Getting temperatures right makes all the difference:
- Keep your oil between 350-375°F
- Your fillings should be cool but not straight from the fridge
- Eat them within half an hour after frying for best crunch
- Let them cool just enough so you won't burn yourself
Prep-Ahead Options
You can get parts ready early:
- Fix the blueberry filling up to 3 days before
- Mix up the cheesecake part a day ahead
- Rolls can be made and frozen before frying
- Always keep unused wrappers covered so they don't dry out
Mix It Up Your Way
Feel free to try new ideas:
- Switch blueberries for other berries or fruit combos
- Throw in some chocolate chips or nutella
- Mix in crushed cookies or chopped nuts
- Try different flavor extracts for fun twists
I've made these dessert rolls so many times now, and I love seeing how happy they make people. That moment when the crispy outside breaks open to show the creamy filling, and you get those warm berry bursts – it's just magical. Whether you're sharing them at a get-together or just treating yourself, these rolls show how playing around in the kitchen can create something really special.
Pin it
Frequently Asked Questions
- → Could I bake them instead of frying?
- Sure, bake at 400°F until crisp, flipping them halfway. The texture will differ from frying, though.
- → Can I swap blueberries for other fruit?
- Absolutely, try raspberries, strawberries, or any fruit you like using the same jam recipe.
- → How do I stop the wrappers from drying out?
- Store unused wrappers in a sealed bag or cover them lightly with a damp paper towel.
- → Can I prep these rolls beforehand?
- They’re best fresh, but you can prepare the filling early and store it separately.
- → My rolls aren’t sealing properly. What went wrong?
- Make sure to apply enough egg wash on the edges and press them tight to seal.