Cream Cheese: Use full-fat cream cheese and ensure it’s softened at room temperature the night before. If you prefer, you can also use whipped cream cheese as an alternative.
Standard Ingredients: The basic ingredients you'll need are sweetened condensed milk, powdered sugar, granulated sugar, vanilla, and cornstarch.
Lemon Juice: Fresh lemon juice is always best, but if you must use bottled lemon juice, it will be equivalent to about 2.5 tablespoons.
Egg Roll Wrappers: I purchased my egg roll wrappers from the frozen section of an Asian grocery store. Make sure to leave them in the fridge the night before cooking so they can thaw properly.
Blueberries: I typically use fresh blueberries for the jam. However, you can substitute with frozen blueberries if preferred—just be sure to thaw them first before making the jam.
Feel free to experiment with different flavors of cream cheese! Strawberry, blueberry, or honey-flavored cream cheese would all make fantastic variations.
If you prefer, you can make strawberry or raspberry jam instead of blueberry jam. Simply follow the same instructions but substitute the fruit of your choice. You could even try making papaya jam!
A Note on Wrappers: Don't forget to thaw your egg roll wrappers the night before preparing your Blueberry Cheesecake Egg Rolls!
Baking Option: If you'd prefer not to fry the egg rolls, you can bake them instead. Keep in mind that the texture will be slightly different, but they will still be delicious. To bake, preheat your oven to 400°F and place the rolled egg rolls on a baking sheet. Turn them occasionally until they’re toasted and golden.
Wrapping Tips: When rolling the egg rolls, place the remaining wrappers in a sealed ziplock bag to keep them from drying out. Alternatively, you can dampen a paper towel (ring it out very well so it’s barely damp) and cover the wrappers with it to prevent them from becoming fragile.
Standard Ingredients: The basic ingredients you'll need are sweetened condensed milk, powdered sugar, granulated sugar, vanilla, and cornstarch.
Lemon Juice: Fresh lemon juice is always best, but if you must use bottled lemon juice, it will be equivalent to about 2.5 tablespoons.
Egg Roll Wrappers: I purchased my egg roll wrappers from the frozen section of an Asian grocery store. Make sure to leave them in the fridge the night before cooking so they can thaw properly.
Blueberries: I typically use fresh blueberries for the jam. However, you can substitute with frozen blueberries if preferred—just be sure to thaw them first before making the jam.
Feel free to experiment with different flavors of cream cheese! Strawberry, blueberry, or honey-flavored cream cheese would all make fantastic variations.
If you prefer, you can make strawberry or raspberry jam instead of blueberry jam. Simply follow the same instructions but substitute the fruit of your choice. You could even try making papaya jam!
A Note on Wrappers: Don't forget to thaw your egg roll wrappers the night before preparing your Blueberry Cheesecake Egg Rolls!
Baking Option: If you'd prefer not to fry the egg rolls, you can bake them instead. Keep in mind that the texture will be slightly different, but they will still be delicious. To bake, preheat your oven to 400°F and place the rolled egg rolls on a baking sheet. Turn them occasionally until they’re toasted and golden.
Wrapping Tips: When rolling the egg rolls, place the remaining wrappers in a sealed ziplock bag to keep them from drying out. Alternatively, you can dampen a paper towel (ring it out very well so it’s barely damp) and cover the wrappers with it to prevent them from becoming fragile.