These crispy blueberry spring rolls are one of those recipes that feel a bit playful but still fit beautifully into a balanced way of eating. I love finding simple dessert ideas that don’t rely on heavy pastry or deep frying, and this one ticks so many boxes: quick, light, naturally gluten free, and surprisingly satisfying.
From a nutrition coaching point of view, using rice paper instead of pastry keeps these much lighter while still giving you that crunch. They’re a great example of how blueberry desserts can feel indulgent without being overly complicated. I often make these as breakfast spring rolls on the weekend or serve them as warm fruit spring rolls with yogurt on the side.
Ingredients
- 4 rice paper sheets
Naturally gluten free and light.
Sub:Â Spring roll wrappers (not gluten free). - 2 heaped tbsp cream cheese, softened
Adds richness and structure.
Sub:Â Greek yogurt for extra protein, or vegan cream cheese. - A handful of blueberries
Fresh or frozen both work.
Sub:Â Raspberries, strawberries, or chopped apple. - 2 tsp brown erythritol
Adds sweetness.
Sub:Â Brown sugar, coconut sugar, or maple sugar. - 1 medium egg
Helps bind and crisp.
Sub:Â Plant-based milk + cornstarch for vegan version. - 1 tbsp milk
Dairy or plant-based.
Step-by-Step Method
Step 1: Make the egg wash
Whisk the egg and milk in a shallow bowl until smooth.
Coach tip:Â This creates crispness without deep frying.
Step 2: Dip the rice paper
Dip one sheet at a time into the egg mixture. Stack two sheets together per roll.
Coach tip:Â Doubling prevents tearing and improves crunch.
Step 3: Add the filling
Spread 1 tablespoon of cream cheese in the centre.
Coach tip:Â Keep it central to avoid leaks.
Step 4: Add fruit and sweetness
Place blueberries on top and sprinkle with 1 teaspoon sweetener.
Coach tip:Â For a sticky dessert feel, drizzle a little honey or caramel.
Step 5: Roll
Fold sides in and roll tightly like a spring roll.
Coach tip:Â Gentle but snug prevents ripping.
Step 6: Air fry
Air fry at 170°C / 340°F for 12–16 minutes, flipping halfway.
Coach tip: This is my favourite method for air fryer spring rolls, maximum crisp with minimal oil.
Tips & Variations
- Make blueberry pie spring rolls by adding cinnamon and crushed biscuits.
- Turn into breakfast spring rolls with yogurt dip.
- Use mixed berries for colourful fruit spring rolls.
- Pan fry with 1 tsp oil for a golden edge.
- Bake at 180°C / 355°F for 18–20 minutes.
- Serve with vanilla yogurt or light custard.
Storage, Serving & Reheating
Storage:
Best eaten fresh, but keep in fridge up to 24 hours.
Serving ideas:
- With Greek yogurt.
- Drizzled with honey or maple syrup.
- As a light dessert platter.
Reheating:
Reheat in air fryer for 3–4 minutes to restore crispness.
Final Thoughts
If you try these blueberry spring rolls, tell me your favourite filling combination in the comments.
This recipe proves dessert doesn’t need to be complicated or heavy. Sometimes a few simple ingredients and the air fryer are all you need.
Alex 🙂
Crispy Blueberry Spring Rolls
These crispy blueberry spring rolls are one of those recipes that feel a bit playful but still fit beautifully into a balanced way of eating. I love finding simple dessert ideas that don’t rely on heavy pastry or deep frying, and this one ticks so many boxes: quick, light, naturally gluten free, and surprisingly satisfying.
From a nutrition coaching point of view, using rice paper instead of pastry keeps these much lighter while still giving you that crunch. They’re a great example of how blueberry desserts can feel indulgent without being overly complicated. I often make these as breakfast spring rolls on the weekend or serve them as warm fruit spring rolls with yogurt on the side.
Ingredients
Instructions
-
Prepare the egg wash
In a shallow bowl, whisk together the egg and milk until smooth.
-
Soften the rice paper
Dip one sheet at a time into the egg mixture for a few seconds until pliable. Lay it flat on a clean surface. Repeat and stack a second sheet on top (2 per roll).
-
Add the filling:
Spread 1 tablespoon of cream cheese in the center of the rice paper. Place blueberries on top and sprinkle with 1 teaspoon sweetener.
-
Roll it up
Fold the sides inward, then roll tightly into a log shape (like a spring roll). Repeat with remaining sheets and filling.
-
Air fry
Lightly coat the air fryer basket with oil spray. Place the rolls inside and air fry at 170°C / 340°F for 12–16 minutes, flipping halfway, until golden and crisp.
Alternative cooking methods:
- Oven: Bake at 180°C / 355°F for 18–20 minutes, flipping halfway.
- Pan fry: Shallow fry in a teaspoon of oil until evenly golden.
- Deep fried: Use traditional spring roll wrappers instead and fry in hot oil (175°C / 350°F) for 2–3 minutes per side.
-
Serve
Let cool slightly, then serve warm with a drizzle of caramel sauce, a scoop of ice cream, or a sprinkle of cinnamon sugar.
Nutrition Facts
Nutrition Facts
Servings: 2 ServingCalories:120kcalTotal Fat:5gTotal Carbohydrate:15gDietary Fiber: 2gSugars: 7gProtein:4g
Note
- Make blueberry pie spring rolls by adding cinnamon and crushed biscuits.
- Turn into breakfast spring rolls with yogurt dip.
- Use mixed berries for colourful fruit spring rolls.
- Pan fry with 1 tsp oil for a golden edge.
- Bake at 180°C / 355°F for 18–20 minutes.
- Serve with vanilla yogurt or light custard.
- Storage: Best eaten fresh, but keep in fridge up to 24 hours.
- Serving ideas: With Greek yogurt. Drizzled with honey or maple syrup. As a light dessert platter.
- Reheating: Reheat in air fryer for 3–4 minutes to restore crispness.
