Blueberry Cheesecake Rolls (Print Version)

# Ingredients:

01 - 8 ounces cream cheese, room temperature

02 - 1/2 cup (100g) granulated sugar

03 - 1 teaspoon lemon juice

04 - 3 cups (444g) fresh blueberries

05 - 12 egg roll wrappers

06 - Water, for sealing edges

07 - Cooking oil spray or brush

08 - Confectioners' sugar, for topping

01 - In a medium bowl, beat cream cheese, sugar, and lemon juice with a hand mixer until smooth. Gently fold in blueberries.

02 - Lay out an egg roll wrapper. Place 2–3 tablespoons of the cream cheese mixture in the center. Wet the edges with water.

03 - Fold the bottom corner up over the filling. Fold in the sides and continue rolling tightly into a log. Press edges to seal.

04 - Lightly spray or brush each egg roll with oil. Air fry at 400°F (200°C) for 4–5 minutes, flipping halfway through, until golden brown.

05 - Let the rolls cool for a few minutes, then dust with confectioners’ sugar and serve.

01 - For extra crispiness, air frying works best. Baking will give a softer texture.

02 - These can also be deep-fried at 375°F for 2–4 minutes per side.

03 - Try using frozen blueberries if fresh aren’t available—just thaw and drain first.