In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract until smooth.

Gently fold in the fresh blueberries, being careful not to crush them.

Place an egg roll wrapper on a clean surface in a diamond shape, with one corner facing you.

Spoon about 2 tablespoons of the cream cheese and blueberry mixture onto the center of the wrapper.

Roll the bottom corner over the filling, tuck in the sides, and continue rolling until you reach the top corner.

In a small bowl, mix the water and cornstarch to make a slurry for sealing the egg rolls.

Brush the top corner of the wrapper with the cornstarch slurry and seal the egg roll tightly.

Heat oil in a deep fryer or large pot to 350°F (175°C).

Gently place the egg rolls in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.

Remove the egg rolls from the oil and drain on a paper towel-lined plate.

Serve the Blueberry Cream Cheese Egg Rolls warm with a dusting of powdered sugar on top.