Blueberry Cream Cheese Egg Rolls
These delightful treats feature a creamy berry filling wrapped in a crunchy shell, delivering a satisfying mix of flavors and textures that are simply irresistible.
Equipment
- Air Fryer
- Mixing Bowl
- Parchment paper
Ingredients
Ingredients
- 200 g Blueberries fresh, mashed
- 250 g Cream cheese softened
- 8 pieces Egg roll wrappers
- 15 ml Oil for spraying
- 15 g Powdered sugar for serving, optional
Instructions
- First, preheat your air fryer to 175°C (350°F) and line a tray with parchment paper.
- In a bowl, mash together blueberries and softened cream cheese until they’re combined but still chunky.
- Take about 1–2 tablespoons of filling and place it on the bottom corner of an egg roll wrapper, fold in the sides, and roll tightly toward the opposite corner, sealing the edge with a bit of water.
- Arrange the rolls seam-side down in a single layer, giving each a light spray of oil for that crispy finish.
- Cook for 6–8 minutes, flipping halfway, until the wrappers are golden and the filling is warmed through.
- Let them rest for 2 minutes before serving. Sprinkle with powdered sugar for a lovely presentation.
Notes
Tip: Don't overfill the wrappers to avoid leaks and ensure a good seal by moistening the edges before rolling.