Blueberry Filling: In a saucepan, cook blueberries, sugar, lemon juice, and part of the water until berries burst. Mix remaining water with cornstarch, add to pan, and thicken. Cool.
Cream Cheese Filling: Beat cream cheese, sugar, lemon juice, and vanilla until fluffy.
Assemble: Place cream cheese then blueberry filling on wrappers, moisten edges, fold, and roll.
Fry: Heat oil and fry egg rolls until golden. Drain and dust with powdered sugar before serving.
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