For the Blueberry Filling: Take a small saucepan and set it over medium heat. Combine the blueberries, 1/3 cup sugar, 3 tablespoons of water, and 1 tablespoon lemon juice. Stir the mixture gently as it cooks until the blueberries burst open, which should take about 3 to 4 minutes.

Now, grab a small bowl and mix the remaining 4 tablespoons of water with the cornstarch until you achieve a smooth mixture. This will add sweetness and thickness to your filling. Add it to the blueberry mixture, stirring until it thickens. Once complete, remove it from the heat and allow it to cool.

For the Cream Cheese Filling: In a medium bowl, beat the room-temperature cream cheese using an electric mixer until it’s fluffy and airy. This takes about 2 to 3 minutes. Next, add the 1/3 cup of sugar, 1 teaspoon of lemon juice, and 1 teaspoon of vanilla extract. Beat everything together for an additional 2 minutes.

Assembling the Egg Rolls: Now it’s time to assemble! Place a couple of tablespoons of the cream cheese filling right in the center of an egg roll wrapper. Top it off with a spoonful of your blueberry filling. Moisten the edges of the wrapper with a bit of water, then fold in the sides and roll tightly to seal.

For frying, heat vegetable oil in a large skillet or frying pan to 375°F (190°C). Carefully add a few egg rolls at a time, cooking them for a couple of minutes on each side until they achieve a lovely golden brown hue. Transfer the cooked egg rolls to a plate lined with paper towels to cool and soak up excess oil.

Dust the egg rolls with powdered sugar just before serving, and watch as they become even more tempting to eat!