1. Make the Blueberry Filling

In a saucepan over medium heat, combine the blueberries, sugar, 3 tablespoons of water, and lemon juice. Cook while stirring for 3 to 4 minutes until the blueberries burst and the mixture boils. In a separate bowl, whisk the remaining water with cornstarch. Stir this into the blueberry mix and cook until it thickens. Set aside to cool.

2. Prepare the Cream Cheese Filling

In a medium mixing bowl, use an electric mixer to beat the cream cheese until fluffy (2-3 minutes). Add sugar, lemon juice, and vanilla extract. Continue beating until smooth and creamy.

3. Assemble the Egg Rolls

Place an egg roll wrapper on a flat surface. Add about 2 tablespoons of the cream cheese mixture in the center. Top with a generous spoonful or two of blueberry filling. Wet the edges of the wrapper with water using your finger, then fold in the sides and roll tightly from bottom to top, sealing the edge.

4. Fry the Egg Rolls

Heat oil in a deep skillet or frying pan to 375°F (190°C). Carefully add egg rolls, a few at a time, and fry until golden and crispy on all sides, about 2–3 minutes per side. Remove and drain on a paper towel-lined plate.

5. Serve

Once slightly cooled, dust with powdered sugar and enjoy them warm alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent touch.