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Whisk the egg in a shallow bowl. Lightly dip each rice paper sheet into the egg wash just until pliable. Stack all three sheets directly on top of each other on a lightly oiled surface.
In a small bowl, whisk ricotta and cream cheese until smooth and creamy.
Spread the ricotta mixture into the center of the stacked rice paper, leaving a 1 to 1½ inch border around the edges. Scatter blueberries evenly over the filling.
Fold each side of the rice paper inward to form a square parcel. Brush the top lightly with remaining egg wash and sprinkle with sesame seeds.
Transfer to a parchment-lined baking sheet and bake at 400°F (205°C) for 10 to 15 minutes, until golden, crisp, and bubbling.
Drizzle with honey and serve warm.