. Prepare the Blueberry Filling

1. In a saucepan over medium heat, cook the blueberries, sugar, lemon juice, and 2 tbsp of water. Stir occasionally until the blueberries burst.
2. In a small bowl, mix the remaining 2 tbsp water with cornstarch to create a slurry.
3. Add the slurry to the blueberry mixture and stir until thickened.
4. Remove from heat and let it cool completely.

2. Make the Cream Cheese Filling

1. In a mixing bowl, beat cream cheese, sugar, lemon juice, and vanilla extract until smooth and fluffy.

3. Assemble the Egg Rolls

1. Lay an egg roll wrapper on a clean surface.
2. Spread a spoonful of the cream cheese mixture in the center, then add a spoonful of the cooled blueberry filling on top.
3. Moisten the edges of the wrapper with water, fold the sides inward, and roll tightly to seal. Repeat for all wrappers.

4. Fry the Egg Rolls

1. Heat vegetable oil in a deep pan to 350°F (175°C).
2. Fry egg rolls until golden brown on all sides, about 2-3 minutes.
3. Remove and drain on paper towels.

5. Serve

• Dust with powdered sugar and enjoy warm!