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Blueberry Filling:
In a saucepan, combine blueberries, sugar, lemon juice, and 4 tablespoons of water. Cook over medium heat until the blueberries burst and release their juices.
In a small bowl, mix the remaining 3 tablespoons of water with cornstarch until smooth. Add this mixture to the blueberry sauce and cook until thickened. Remove from heat and let cool.
Cream Cheese Filling:
In a mixing bowl, beat cream cheese, sugar, lemon juice, and vanilla extract until light and fluffy.
Assemble:
Lay out an egg roll wrapper on a clean surface. Spread a layer of the cream cheese mixture in the center, then top with a spoonful of blueberry filling.
Moisten the edges of the wrapper with water, fold the sides over the filling, and roll up tightly. Repeat with remaining wrappers and fillings.
Fry:
In a deep skillet or fryer, heat the vegetable oil to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side.
Drain on paper towels and dust with powdered sugar before serving. Enjoy!
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 180 kcal per egg roll | Servings: 12 egg rolls
