• Add the blueberries, syrup and cornstarch to a small saucepan. Bring to a simmer and cook for 5 minutes. Use a fork to slightly break up the blueberries at the end of the cook time.
• Lay out the egg roll wrappers. Add 2 tablespoons of the blueberry mixture and fold up the bottom of the egg roll wrapper and fold in the sides. Roll up the egg roll. When you get to the end dab your finger in water and wet the edge of the egg roll wrapper, then seal it closed. Repeat with the other three egg rolls.
• Spray the egg rolls with olive oil spray.

For the air fryer:

• Cook egg rolls in the air fryer at 400 degrees for 6-7 minutes, flipping the egg rolls half way through.

For the oven:

• Bake egg rolls in the oven at 400 degrees F for 8 minutes, flipping half way through.