Step 1: Prepare the Blueberry Filling

1. In a small saucepan over medium heat, combine:

   • Blueberries

   • Sugar

   • 3 tablespoons water

   • Lemon juice

2. Stir and bring to a gentle boil, cooking for 3–4 minutes until the blueberries start to burst.

3. In a separate small bowl, mix remaining 4 tablespoons water with cornstarch until smooth.

4. Slowly pour the cornstarch mixture into the blueberry filling, stirring constantly.

5. Continue cooking for 1–2 minutes, until the mixture thickens.

6. Remove from heat and let cool completely.

Step 2: Make the Cream Cheese Filling

1. In a medium mixing bowl, beat the cream cheese with a hand mixer for 2–3 minutes, until fluffy.

2. Add sugar, lemon juice, and vanilla extract, then mix for another 2 minutes until smooth.

Step 3: Assemble the Egg Rolls

1. Lay one egg roll wrapper on a clean, dry surface in a diamond shape (one corner pointing toward you).

2. Place 2 tablespoons of cream cheese filling in the center of the wrapper.

3. Add a heaping spoonful of blueberry filling on top of the cream cheese.

4. Dip your finger in water and lightly moisten the edges of the wrapper (this helps seal the egg rolls).

5. Fold in the sides over the filling, then roll up tightly from the bottom to form a sealed egg roll.

6. Repeat with the remaining wrappers and filling.

Step 4: Fry the Egg Rolls

1. Heat 2+ cups of vegetable oil in a deep skillet or frying pan over medium heat until it reaches 375°F (190°C).

2. Carefully place a few egg rolls at a time into the hot oil.

3. Fry for 2–3 minutes per side, turning occasionally, until golden brown and crispy.

4. Remove egg rolls and place on a paper towel-lined plate to drain excess oil.

Step 5: Serve and Enjoy

1. While still warm, dust the egg rolls with powdered sugar.

2. Serve immediately for the best flavor and texture!