Place in freezer for 30-45 minutes, until filling is firm, but not frozen.
Toss the blueberries with the sugar in a microwave safe bowl. Place the bowl on a plate and microwave for 2 minutes. Stir and then let cool to room temperature.Add the cream cheese, ricotta, powdered sugar, honey and vanilla to a small mixing bowl. Use a hand mixer to beat until smooth. Working with one wrapper at a time, use a pastry brush to brush water along all four edges. Place approximately 3 T of cheesecake filling on the wrapper and top with 1 T blueberries, straining off as much of the liquid as possible. Roll the egg roll up according to package directions. Place seam side down on a freezer-safe plate. Repeat with the remaining wrappers and filling.