In a medium sized saucepan, place the blueberries, sugar, water, lemon juice, lemon zest and salt.

Cook over medium heat for 4-5 minutes, until the blueberries just start to soften.

In a small bowl, mix the cornstarch with 4 tablespoons of water until it’s smooth and add it to the blueberries.

Continue to cook for another 1-2 minutes, or until the mixture starts to thicken.

Remove from heat and set aside to cool slightly.

In a medium sized bowl, beat the cream cheese, sugar and vanilla until smooth.

Pour the oil into a large frying pan and bring the oil to low/medium heat while assembling the eggrolls.

Have a small bowl of water close to help seal the wrappers while rolling them.

Start with the square wrapper and take about 1-2 teaspoons of the cream cheese mixture and spread it in the center in a diagonal line, leaving room at the corners so it doesn’t spill out.

Top it with 1-2 teaspoons of the blueberries.

Start by folding opposite corners towards each other.

Turn the wrapper 90 degrees and start by rolling it towards the opposite side, trying to scoop the filling into the center of the wrapper as you go.

Use your fingers and dip them into the water and seal the wrapper as you go.

Press the edges closed as much as possible.

Place in the oil and fry on each side for 2-3 minutes, or until lightly golden brown.

Remove and allow to drain in a paper towel lined plate for the oil to drip off. Let cool and repeat until all are fried. Sprinkle them with powdered sugar and serve while warm!