Preparing the Blueberry Filling:
In a small saucepan over medium heat, combine the fresh blueberries, sugar, 3 tablespoons of water, and lemon juice.
Allow the mixture to cook until the blueberries burst, which should take around 3-4 minutes.
In a separate small bowl, mix the remaining water with cornstarch until smooth. Then, add this mixture to the blueberry mixture and stir until thickened.
Once thickened, remove the blueberry filling from the heat and set it aside to cool.
Creating the Cream Cheese Filling:
In a medium-sized bowl, beat the room temperature cream cheese with an electric mixer until it becomes fluffy, which typically takes around 2-3 minutes.
Add the sugar, lemon juice, and vanilla extract to the cream cheese, and continue to beat for an additional 2 minutes until everything is well combined.
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Assembling the Egg Rolls:
Take one egg roll wrapper and place a couple of tablespoons of the cream cheese mixture in the center of it.
Top the cream cheese mixture with a spoonful of the prepared blueberry filling.
Moisten the edges of the wrapper with water, then fold in the sides and roll tightly to seal the egg roll.
Frying the Egg Rolls:
Heat the vegetable oil in a large skillet or frying pan until it reaches 375°F (190°C).
Carefully add the assembled egg rolls, a few at a time, into the hot oil.
Fry the egg rolls for a few minutes per side until they turn golden brown and crispy.
Once cooked, transfer the egg rolls to a paper towel-lined plate to allow any excess oil to drain.
Serving:
Just before serving, dust the freshly fried egg rolls with powdered sugar for an added touch of sweetnesss.
