Directions
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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In a small saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, and lemon juice. Cook until the mixture thickens and the blueberries start to burst, about 5 minutes. Set aside to cool.
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In a medium bowl, mix the softened cream cheese with the vanilla extract until smooth.
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Lay an egg roll wrapper on a clean surface and spread about 1 tablespoon of the cream cheese mixture in the center. Top with a spoonful of the blueberry mixture.
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Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll up tightly. Brush the edges with the beaten egg to seal.
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Place the egg rolls on the prepared baking sheet and brush the tops with more egg wash.
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Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.
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Allow to cool slightly, then dust with powdered sugar before serving.
Variations & Tips
For a different flavor, try using raspberries or strawberries instead of blueberries. If you have picky eaters who aren’t fans of fruit, you can fill the egg rolls with just the cream cheese mixture and add a sprinkle of cinnamon sugar for a sweet twist. For a more decadent version, add a few chocolate chips to the filling. If you’re short on time, you can use store-bought blueberry pie filling instead of making your own.
