Blueberry Pie Egg Rolls

In a saucepan combine sugar, corn starch, salt, a splash of water and 2 ½ cups blueberries. Stir to dissolve corn starch before turning on the heat. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Refrigerate for 20 minutes.

Prepare the egg roll wrappers by placing them on a plate covered with a slightly damp paper towel. To roll, place a single wrapper on your working surface in a diamond shape and scoop out 2 tbsp in the center. Start at the corner nearest you pulling the wrapper up and over the filing and lightly squeezing the filling into the fold. Fold in each side and then, with your finger, brush a small amount of the egg mixture along the remaining corner. Roll the entire pie over to completely seal shut. Repeat with remaining wrapper. Deep fry in vegetable oil at 350 F for 3 minutes until golden and bubbly. Let cool on a plate covered with paper towel. Serve with a sprinkling of icing sugar.

Original article and pictures take https://www.tastemade.com/videos/Fried-Blueberry-Pie site