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Crispy Blueberry Spring Rolls

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Crispy Blueberry Spring Rolls are a quick and irresistible dessert made with creamy sweetened cheese and juicy blueberries wrapped in rice paper and air-fried to golden perfection. They feature a crisp exterior and a warm, slightly tangy filling for the perfect balance of texture and flavor.

Ingredients

4 rice paper sheets

2 heaped tablespoons cream cheese

6 fresh blueberries

2 teaspoons brown erythritol

1 medium egg

15 ml milk

Oil spray (for air fryer basket)

Instructions

  1. Whisk together the egg and milk in a shallow bowl to prepare the egg wash.
  2. Dip one rice paper sheet into the egg mixture for a few seconds until pliable. Lay flat on a clean surface. Repeat with a second sheet and stack on top. Use two sheets per roll.
  3. Spread 1 tablespoon of cream cheese in the center. Add blueberries and sprinkle with 1 teaspoon of brown erythritol.
  4. Fold the sides inward and roll tightly into a log shape, like a traditional spring roll. Repeat with remaining ingredients.
  5. Lightly spray the air fryer basket with oil. Place rolls inside without touching.
  6. Air fry at 170°C / 340°F for 12–16 minutes, flipping halfway through, until golden and crisp.
  7. Let cool slightly before serving. Serve plain or with caramel sauce, ice cream, or cinnamon sugar if desired.

Notes

For brighter flavor, add a little lemon zest to the cream cheese.

Substitute blueberries with raspberries, strawberries, blackberries, or mixed berries.

Add a splash of vanilla extract for extra warmth.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat in the air fryer at 160°C / 320°F for 3–5 minutes to restore crispiness.

Using two rice paper sheets helps prevent tearing and improves texture.

Nutrition

Find it online: http://recipesbyjanet.com/crispy-blueberry-spring-rolls/