1. In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Stir in the blueberries gently so they don’t burst.
2. Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place about two tablespoons of the filling in the center.
3. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Wet the top corner with a little water to seal the roll. Repeat with remaining wrappers and filling.
4. Heat about two inches of vegetable oil in a pan over medium heat. To test if the oil is ready, drop a small piece of wrapper in—it should sizzle immediately.
5. Fry the rolls, a few at a time, until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
6. Mix granulated sugar and cinnamon in a small bowl. While the rolls are still warm, sprinkle them with the cinnamon sugar mixture for an extra touch of sweetness.

Remember, the first few rolls might be a little wonky, but that’s all part of the charm. Cooking is a journey, not a destination!