Make the Blueberry Filling: In a small saucepan over medium heat, combine blueberries, sweetener, lemon juice, and 3 tablespoons of water. Cook for 3-4 minutes, stirring occasionally, until the blueberries burst.
In a separate bowl, whisk together the remaining water and cornstarch. Add this mixture to the blueberry sauce and cook, stirring constantly, until thickened. Remove from heat and let cool completely.
Make the Cream Cheese Filling: In a medium bowl, using an electric mixer, beat the softened cream cheese until light and fluffy, about 2-3 minutes. Add the sweetener, vanilla extract, and lemon juice and beat for an additional 2 minutes until smooth.
Assemble the Egg Rolls: Lay out an egg roll wrapper with a pointed end facing you. Place a dollop of cream cheese filling in the center, followed by a spoonful or two of the cooled blueberry filling on top.
Seal the Egg Rolls: Lightly brush the edges of the wrapper with water. Fold the bottom corner up over the filling. Fold in the sides tightly over the filling. Then, roll the wrapper up snugly from the bottom towards the top, sealing the top corner with a dab of water. Repeat with remaining wrappers and fillings.
Air Fry the Egg Rolls: Preheat your air fryer to 375°F (190°C). Lightly spray the egg rolls with cooking spray. Cook for 8-10 minutes, flipping halfway through, or until golden brown and crispy.
Cool and Serve: Let the egg rolls cool slightly on a paper towel-lined plate. Dust with powdered sugar for an extra touch, if desired. Enjoy warm or at room temperature.
Tips:
For a healthier option, use low-fat cream cheese and sugar substitutes in the fillings.
You can substitute frozen blueberries for fresh, just be sure to thaw them completely and drain any excess moisture before using.
If your air fryer tends to run hot, adjust the cooking time accordingly.
These treats can be stored in an airtight container in the refrigerator for up to 2 days.
