Start by preparing the blueberry filling. In a small saucepan, combine the fresh blueberries, sugar, 3 tablespoons of water, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally until the blueberries burst. Mix the remaining water with cornstarch in a separate bowl until smooth, then stir it into the blueberry mixture and continue stirring until it thickens for about 2 minutes. Remove from heat and let it cool down.

Now, let’s make the cream cheese filling. In a mixing bowl, beat room temperature cream cheese with a mixer on medium speed until fluffy and smooth for about 3-4 minutes. Gradually add sugar, vanilla, and lemon juice, continuing to beat until well combined and creamy without lumps.

Assemble the egg rolls using a wrapper laid flat on your workspace. Place about two tablespoons of the cream cheese mixture in the center, followed by a heaping spoonful of cooled blueberry filling. Take care not to overfill.

Moisten the edges of the wrapper with water to seal, fold the sides over the filling, and roll the front edge over the filling toward the back, tucking in the sides as you go. Ensure it’s sealed tightly.

Heat vegetable oil in a large skillet to 375°F (190°C). Fry the egg rolls for about 3-4 minutes, or until golden brown. Flip them halfway through for even cooking.

Transfer fried rolls to a paper towel-lined plate. Dust with powdered sugar before serving. Best enjoyed warm.