1. Start by softening your cream cheese to room temperature. This makes it easier to mix and spread later. I remember Mama Lu saying, “A little patience is the secret to smooth cream.”
2. In a medium bowl, gently fold together the softened cream cheese, sugar, vanilla extract, and lemon zest if using. Be careful not to overmix — you want a creamy, slightly lumpy texture.
3. Fold in the fresh blueberries, trying not to crush them too much. Their bursts of juice will be the star of the filling.
4. Lay out an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon about 2 tablespoons of the cream cheese and blueberry mixture near the corner closest to you.
5. Fold the corner over the filling, then fold in the two side corners snugly. Roll the wrapper tightly toward the opposite corner. Use a little water on the final corner to seal the egg roll shut. This sealing trick was Mama Lu’s little secret to keep her dumplings intact.
6. Heat your vegetable oil in a deep pan or fryer to 350°F. Use a thermometer if you can; maintaining the right temperature is key to crispiness without excess oil absorption.
7. Carefully place 2-3 egg rolls into the hot oil, frying in batches. Fry for about 2-3 minutes, turning occasionally, until golden brown and crisp.
8. Remove the egg rolls with a slotted spoon and drain on paper towels to soak up excess oil.
9. Once slightly cooled, dust with powdered sugar if desired. Serve warm for the best melty, crunchy experience.

From my own kitchen adventures, I’ve learned not to rush the frying process. Low and steady heat means egg rolls that are perfectly golden without burning. And the smell? It always takes me right back to those slow summer evenings, Mama Lu humming on the porch, and the comforting rhythm of good food made with love.