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In a small saucepan over medium heat, add blueberries, sugar, 3 tablespoons water and lemon juice. Stir and cook until blueberries have burst, approximately 3-4 minutes after coming to a boil.
In a small bowl, mix remaining water and cornstarch until combined then add to blueberry mixture.
Continue stirring until blueberry mixture has thickened. Remove from heat and let cool.
In a medium bowl, using a electric mixer, beat cream cheese until fluffy, about 2-3 minutes.
Add sugar, vanilla extract and lemon juice. Beat for an additional 2 minutes.
Add a couple tablespoons of cream cheese mixture, in the center of the egg roll wrapper followed by a heaping spoonful, or two, of the blueberry filling on top of the cream cheese filling.
Using your fingers, dip your finger into water and rub water along the edges of the wrapper (this will help seal the egg roll closed).
Tightly fold in sides over the filling and then roll the front edge up over the filling and towards the back.
Heat oil in a large skillet over medium heat, or frying pan to 375 degrees.
Add egg rolls, a few at a time, to pan and cook for a few minutes per side or until golden brown.
Transfer to a paper towel lined plate to cool.
Sprinkle with powdered sugar right before serving.