Blueberry Cream Cheese Egg Rolls

In a small saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries release their juices, about 5-7 minutes. Remove from heat and let cool.

In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Lay out an egg roll wrapper on a clean surface. Spread about 1 tablespoon of the cream cheese mixture diagonally across the center of the wrapper. Top with a spoonful of the blueberry mixture.

Fold the bottom corner of the wrapper over the filling, tucking it in snugly. Fold in the sides and roll up the wrapper tightly, sealing the top corner with a dab of water. Repeat with remaining wrappers and fillings.

In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes. Drain on paper towels.

Dust with powdered sugar if desired and serve warm.

For a different twist, try using raspberries or strawberries in place of blueberries. You can also add a sprinkle of cinnamon or nutmeg to the cream cheese mixture for a spiced flavor. If you prefer baking over frying, you can brush the egg rolls with melted butter and bake them at 375°F (190°C) for 12-15 minutes, or until golden brown. For those with dietary restrictions, use a dairy-free cream cheese and incorporate your favorite sugar substitute.