In a small saucepan, combine the blueberries, sugar, and lemon juice. Mix well and simmer for about 8 minutes until the blueberries burst and the mixture is well combined. Remove from heat.

In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the blueberry mixture and cook just until the filling slightly thickens. Set aside to cool completely.

In a large mixing bowl, blend the room temperature cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Spray the air fryer basket lightly with olive oil spray. Lay one egg roll wrapper flat on a clean surface.

Spoon 2 tablespoons of the cooled blueberry filling into the center of the wrapper, followed by 2 tablespoons of the cream cheese filling on top. Using a pastry brush, moisten the edges of the wrapper with water.

Fold the bottom corner over the filling, roll tightly halfway, fold in the sides, then finish rolling to form a sealed egg roll. Brush the outside edges with water to seal the entire roll. Spray the sealed egg roll generously with olive oil spray.

Place the assembled egg rolls into the prepared air fryer basket in a single layer. Air fry at 350°F (175°C) for 8-10 minutes, turning halfway if needed, until golden brown and crispy.

Let the egg rolls cool slightly. Dust with powdered sugar before serving for a sweet finishing touch.