Make the Filling:

• In a medium bowl, beat the softened cream cheese until smooth and creamy.
• Add the powdered sugar and vanilla extract, and continue to mix until fully combined.
• Gently fold in the blueberries, crushing a few of them to release some juices for added flavor and color, but leaving some whole for texture.

Prepare the Egg Rolls:

• Lay an egg roll wrapper flat on a clean surface, with one corner facing you.
• Spoon 1-2 tablespoons of the blueberry cream cheese filling onto the center of the wrapper.
• Brush the edges of the wrapper with milk or water to help seal it.
• Fold the bottom corner over the filling, then fold in the sides and roll up tightly, sealing the top corner with a little more milk or water.

Fry the Egg Rolls:

• Heat vegetable oil in a deep pan or skillet over medium-high heat. The oil should be about 350°F (175°C).
• Carefully add the egg rolls to the hot oil, frying in batches to avoid overcrowding. Cook each egg roll for 2-3 minutes, turning them until golden brown and crispy on all sides.
• Use tongs to remove the egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil.

Dust with Cinnamon Sugar:

• In a small bowl, combine the granulated sugar and ground cinnamon.
• While the egg rolls are still warm, roll them in the cinnamon-sugar mixture to coat evenly.

Serve:

• Allow the egg rolls to cool slightly before serving. They’re best enjoyed warm!