Step 1: Make the Cheesecake Filling

1. In a mixing bowl, beat together cream cheese, powdered sugar, vanilla extract, and lemon zest.
2. Mix until smooth and creamy, then set aside.

Step 2: Make the Blueberry Filling

1. In a small saucepan, combine blueberries, granulated sugar, lemon juice, cornstarch, and cinnamon.
2. Cook over medium heat, stirring until the blueberries start to break down and the sauce thickens (about 5 minutes).
3. Remove from heat and let cool completely.

Step 3: Assemble the Egg Rolls

1. Lay an egg roll wrapper on a clean surface in a diamond shape.
2. Spread 1-2 tablespoons of cheesecake filling in the center.
3. Add 1 tablespoon of blueberry filling on top.
4. Brush the edges of the wrapper with beaten egg to seal.
5. Fold the bottom corner over the filling, then fold in the sides, and roll it tightly like a burrito.

Step 4: Cooking Options

Option 1: Deep Frying (Traditional Method)

1. Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
2. Fry each egg roll for 2-3 minutes per side, or until golden brown and crispy.
3. Remove and drain on a paper towel.

Option 2: Baking (Lighter Version)

1. Preheat oven to 400°F (200°C).
2. Brush egg rolls lightly with melted butter or oil.
3. Bake for 12-15 minutes, flipping halfway through.

Option 3: Air Frying (Crispy & Light)

1. Preheat air fryer to 375°F (190°C).
2. Lightly spray egg rolls with cooking spray.
3. Air fry for 8-10 minutes, shaking halfway through.

Step 5: Serve & Enjoy

1. Dust with powdered sugar for extra sweetness.
2. Serve with whipped cream, vanilla ice cream, or a drizzle of melted chocolate.
3. Enjoy warm and crispy for the best flavor!