Step-by-Step

Step 1: Prepare the Filling

1. In a mixing bowl, combine the softened cream cheese, sugar, lemon juice, lemon zest, and vanilla extract. Beat until smooth and fluffy.

2. Fold in the blueberries gently. If using frozen blueberries, toss them first with cornstarch to absorb extra moisture and prevent sogginess.

Step 2: Assemble the Egg Rolls

1. Lay out an egg roll wrapper on a clean, flat surface in a diamond shape. Spoon about 2 tablespoons of the blueberry cream cheese mixture onto the center.

2. Fold the bottom point up over the filling, then fold in the sides. Brush the top point with beaten egg and roll tightly to seal. Repeat with remaining wrappers and filling.

Step 3: Fry and Finish

1. In a deep skillet or pot, heat oil to 350°F (175°C). Carefully place 2–3 egg rolls at a time into the hot oil and fry for 2–3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.

2. Remove and drain on paper towels. While still warm, dust with powdered sugar or roll in cinnamon-sugar mixture. Serve warm and crispy.