01 -
Combine blueberries, sugar, 3 tablespoons of water, and lemon juice in a tiny saucepan. Stir everything well and simmer over medium heat, letting the berries pop open after about 3-4 minutes of gentle bubbling. In the meantime, whisk the remaining water with cornstarch until smooth, then introduce this to the cooking berries. Stir continuously until the mixture thickens. Set it aside and let it cool afterwards.
02 -
Using an electric mixer, whip softened cream cheese for about 2-3 minutes until it's fluffy. Add sugar, vanilla, and lemon juice to it, then mix again for another 2 minutes until everything comes together smoothly.
03 -
Place an egg roll wrapper flat on your work surface. Drop a couple of spoonfuls of the cream cheese mix onto the center, then layer with a generous helping of blueberry sauce. Wet the wrapper's edges with water using your finger. Fold in the sides, and tightly roll it up starting from the bottom. Make sure it's snug.
04 -
Warm up oil in a big frying pan over medium-high heat, aiming for 375°F. Add a few rolls at a time, being sure not to overcrowd the skillet. Cook for about 2 minutes per side, flipping them when necessary, until they're perfectly golden. Once done, transfer them to a towel-lined plate to catch the extra oil.
05 -
Right before serving, dust the rolls with a lot of powdered sugar. They're best enjoyed fresh and warm when the outside is crispy, and the inside is gooey and flavorful!