Instructions:
Blueberry Filling:
1. In a saucepan, cook the blueberries, sugar, lemon juice, and 5 tablespoons of water over medium heat until the berries burst and the mixture becomes juicy.
2. In a small bowl, mix the remaining 2 tablespoons of water with the cornstarch until dissolved.
3. Add the cornstarch mixture to the saucepan and cook, stirring continuously, until the blueberry filling thickens. Remove from heat and let it cool completely.
Cream Cheese Filling:
4. In a medium bowl, beat the cream cheese, sugar, lemon juice, and vanilla until light and fluffy.
Assemble:
5. Lay out an egg roll wrapper on a clean surface. Place about 1 tablespoon of the cream cheese filling in the center of the wrapper, then add about 1 tablespoon of the blueberry filling on top.
6. Moisten the edges of the wrapper with water, fold the sides over the filling, then roll up tightly to form an egg roll. Repeat with remaining wrappers and fillings.
Fry:
7. Heat the vegetable oil in a deep frying pan or pot to 350°F (175°C).
8. Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side.
9. Drain on paper towels and dust with powdered sugar before serving.
Enjoy these irresistible Blueberry Cream Cheese Egg Rolls for a perfect dessert or sweet snack!
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