Step 1

In a small sauce pan over medium heat, add blueberries, sugar, 3 tablespoons water and lemon juice. Stir and cook until blueberries have burst, approximately 3-4 minutes after coming to a boil.

Step 2

In a small bowl, mix remaining water and cornstarch until combined then add to blueberry mixture.

Step 3

Continue stirring until blueberry mixture has thicken. Remove from heat and let cool.

Step 4

In a medium bowl, using a hand mixer, beat cream cheese until fluffy, about 2-3 minutes.

Step 5

Add sugar, vanilla extract and lemon juice. Beat for an additional 2 minutes.

Step 6

Add a couple tablespoons of cream cheese mixture, in the center of the egg roll wrapper followed by a heaping spoonful, or two, of the blueberry filling on top of the cream cheese filling.

Step 7

Using your fingers, dip finger into water and rub water along the edges of the wrapper (this will help seal the egg roll closed).

Step 8

Tightly fold in sides over the filling and then roll the front edge up over the filling and towards the back.

Step 9

Heat oil in a large skillet over medium heat, or frying pan to 375 degrees.

Step 10

Add egg rolls, a few at a time, to pan and cook for a few minutes per side or until golden brown.

Step 11

Transfer to a paper towel lined plate to cool.

Step 12

Sprinkle with powdered sugar right before serving.