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Crispy Blueberry Spring Rolls

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Crispy blueberry spring rolls are a sweet and crunchy dessert made with rice paper sheets filled with creamy sweetened cream cheese and fresh blueberries, then pan-fried or air-fried until golden and crisp.

Ingredients

  • 4 rice paper sheets
  • 2 heaped tablespoons cream cheese, softened
  • 2 teaspoons brown erythritol (or sugar)
  • 1 medium egg
  • 1 tablespoon milk
  • 1/2 cup fresh blueberries (or as desired)
  • 1–2 tablespoons oil (for pan-frying, optional)

Instructions

  1. In a small bowl, mix the softened cream cheese with the brown erythritol (or sugar) until smooth and creamy.
  2. Gently fold in the fresh blueberries.
  3. Briefly dip each rice paper sheet in warm water to soften, then lay it flat on a clean surface.
  4. Spoon a portion of the filling near one edge of the rice paper.
  5. Fold the sides inward and roll tightly to enclose the filling securely.
  6. In a small bowl, beat the egg with the milk to create an egg wash. Brush the edges of the rolls with the egg wash to seal.
  7. Heat oil in a skillet over medium heat or preheat the air fryer to 375°F (190°C).
  8. Cook the rolls for 8–12 minutes, turning halfway if pan-frying, until golden brown and crispy on all sides.
  9. Remove from heat and allow to cool slightly before serving.

Notes

  • Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway for even crisping.
  • You can substitute raspberries or blackberries for blueberries.
  • Dust with powdered sugar or serve with berry compote for extra sweetness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in an oven or air fryer to maintain crispiness; avoid microwaving.
  • To make vegan, use plant-based cream cheese and replace the egg wash with a flax egg or water.

Nutrition

Find it online: https://yumfamilyrecipes.com/crispy-blueberry-spring-rolls/