Step 1:

In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Use a hand mixer or whisk to blend until smooth and creamy.

Step 2:

If using fresh blueberries, wash them well. If using frozen, allow them to thaw and drain excess moisture. Mash the blueberries lightly with a fork or potato masher, leaving a few larger pieces for texture.

Step 3:

Mix the mashed blueberries into the cream cheese mixture until well combined. Be careful not to overmix to preserve the blueberry texture.

Step 4:

Place an egg roll wrapper on a flat surface with one corner pointing toward you. Spoon a generous amount of the cream cheese and blueberry filling onto the center of the wrapper. Fold the bottom corner up over the filling, fold in the sides, and then roll tightly to seal the egg roll. Use a bit of water or egg wash along the edges to seal.

Step 5:

In a small bowl, beat the egg and brush a thin layer of egg wash over the egg rolls to help them achieve a golden brown color when fried.

Step 6:

Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes or until they are crispy and golden brown on all sides.

Step 7:

Remove the egg rolls from the oil and place them on a paper towel to drain any excess oil. While still hot, roll them in a mixture of granulated sugar for an extra sweet touch.