1. Prepare the Filling

• In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy.
• Gently fold in the blueberries. If using frozen blueberries, thaw them first and pat dry with a paper towel to remove excess moisture.

2. Assemble the Egg Rolls

• Lay an egg roll wrapper on a clean surface, with one corner pointing toward you, like a diamond.
• Place 1-2 tablespoons of the cream cheese and blueberry mixture in the center of the wrapper.
• Fold the bottom corner over the filling, then fold in the sides tightly like an envelope. Roll the wrapper away from you to form a log. Brush the top corner with beaten egg and seal tightly. Repeat with the remaining wrappers and filling.

3. Heat the Oil

• In a deep skillet or saucepan, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dipping a small piece of wrapper into the oil—it should sizzle immediately.

4. Fry the Egg Rolls

• Carefully place 2-3 egg rolls into the hot oil, seam side down. Fry for 2-3 minutes on each side, or until golden brown and crispy.
• Remove the egg rolls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining egg rolls.

5. Serve and Enjoy!

• Dust the egg rolls with powdered sugar for an extra touch of sweetness.
• Serve warm with vanilla sauce, melted chocolate, or your favorite dip.