In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
Gently fold in the blueberries. If using frozen blueberries, make sure to thaw them and drain any excess liquid. For a thicker filling, you can add the cornstarch to help bind the mixture together. Set aside.
2. Prepare the Egg Rolls:
Lay an egg roll wrapper flat on a clean surface with one corner pointing towards you (like a diamond shape).
Spoon about 2 tablespoons of the blueberry cream cheese mixture into the center of the wrapper. Be careful not to overfill to avoid spillage while frying.
Fold the bottom corner of the wrapper up over the filling. Then, fold the two side corners in toward the center.
Brush the top corner with a little bit of the beaten egg to help seal the egg roll tightly. Roll the wrapper up, sealing the edge with the egg wash. Repeat until all the filling is used.
3. Fry the Egg Rolls:
Heat the vegetable oil in a deep frying pan or pot over medium-high heat. The oil should be about 350°F (175°C).
Carefully place the prepared egg rolls into the hot oil, a few at a time, without overcrowding the pan. Fry for 2-3 minutes on each side or until golden brown and crispy.
Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
4. Coat with Cinnamon Sugar:
In a small bowl, mix the granulated sugar and cinnamon together.
While the egg rolls are still warm, roll them in the cinnamon sugar mixture until they are fully coated.
5. Serve:
Let the egg rolls cool slightly before serving. Serve warm with a side of extra blueberry sauce, whipped cream, or vanilla ice cream for dipping, if desired.
