In a mixing bowl, blend together the softened cream cheese, caster sugar, and vanilla extract until a smooth and well-incorporated mixture forms.
Take an egg roll wrapper and orient it with one corner facing you. Position a dollop of the cream cheese mixture in the centre of the wrapper, and then add a handful of blueberries on top.
Fold the sides of the wrapper over the filling, followed by folding the bottom corner over the filling. Roll it up tightly, securing the top corner by brushing it with a small amount of beaten egg.
Repeat these steps for the remaining wrappers and filling.
Heat vegetable oil in a deep frying pan to a temperature of 180°C (350°F).
Carefully place the prepared egg rolls into the hot oil and fry until they turn a golden brown and become crispy, approximately 2-3 minutes on each side.
Remove the egg rolls from the oil and transfer them to a plate lined with kitchen paper to soak up any excess oil.
Allow them to cool slightly before lightly dusting them with icing sugar.
Serve the warm Blueberry Cheesecake Egg Rolls as a delightful dessert.
Indulge in the scrumptious Blueberry Cheesecake Egg Rolls!