Directions:
Blueberry Filling: In a saucepan over medium heat, combine blueberries, sugar, lemon juice, and 3 tablespoons water. Cook until the blueberries burst. Mix remaining water with cornstarch, then stir into the blueberry mixture until thickened. Cool.
Cream Cheese Filling: Beat cream cheese, sugar, vanilla, and lemon juice until fluffy.
Assemble: On an egg roll wrapper, place cream cheese mixture and top with blueberry filling. Wet edges with water, fold, and roll.
Fry in heated oil until golden. Drain and dust with powdered sugar.
Prep Time: 30 minutes | Cooking Time: 5 minutes | Total Time: 35 minutes | Kcal: 179 kcal | Servings: 12 servings
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