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

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

Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of the blueberry cream cheese mixture onto the center of the wrapper.

Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll it up tightly. Seal the top corner with a little water. Repeat with the remaining wrappers and filling.

In a large skillet, heat about 1 inch of vegetable oil over medium heat until hot.

Carefully add the egg rolls to the hot oil, a few at a time, and fry for about 2-3 minutes on each side or until golden brown.

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

Dust with powdered sugar before serving, if desired.