In a mixing bowl, combine the softened cream cheese, fresh blueberries, sugar, and vanilla extract. Gently mash the blueberries into the mixture with a fork until somewhat combined, leaving some whole for bursts of flavor.

Lay one egg roll wrapper on a clean surface, with a point facing you (like a diamond). Spoon about two tablespoons of the filling onto the center of the wrapper. Fold the bottom point over the filling, then fold in the sides and roll it up tightly. Use a bit of water to seal the top edge.

In a deep pan or fryer, heat about 2 inches of oil over medium-high heat. You can test if it’s hot by dropping in a small piece of bread—if it sizzles and bubbles, it’s ready!

Carefully add a few egg rolls at a time into the hot oil, frying for about 2-3 minutes on each side, or until they are golden brown. Make sure not to overcrowd the pan for even cooking!

Remove the egg rolls from the oil and place them on paper towels to drain the excess oil. If desired, dust them with powdered sugar before serving.