For the black and blueberry dumplings: Combine the blackberries, sugar, chamomile, vanilla, lemon zest and juice in a medium saucepan and cook on medium-low heat until the blackberries have broken down and release their juices, about 10 minutes. Remove the pan from the heat and stir in the blueberries. Allow to cool, and then strain the juice, reserving the fruit separately for the dumpling filling. Return the juice to the pot and simmer until thickened and coats the back of a spoon, another 10 minutes (this is your black and blueberry sauce, which you will use to make the chocolate sauce). Let cool.
Heat the oil to 350 degrees F in a large pot.
Take 2 eggroll wrappers out of the package (leave the other wrappers in the package or cover with a damp cloth so they do not dry out while you are working). Combine the egg with 2 teaspoons water in a small bowl, and then liberally apply the egg wash around the edges of both wrappers using a pastry brush. Spoon about 2 tablespoons of the cooked fruit into the center of 1 wrapper, and then cover with the second wrapper, carefully lining up the edges and making sure they are firmly sealed with the egg wash. Press the edges together using the tines of a fork - this will make a nice looking border around your dumpling and will help to securely seal the wrappers together. Repeat with the remaining dumplings.
Fry 2 dumplings at a time until golden brown, 3 minutes, and then transfer to a paper-towel-lined baking sheet to soak up excess oil.
For the chocolate sauce: Melt the milk chocolate over a bain-marie (use either a double boiler or a bowl fitted over but not touching a pot of simmering water) and then combine with 1 cup of the black and blueberry sauce. Whisk in the creme fraiche, and let cool to room temperature.
Serve the dumplings warm with a scoop of vanilla ice cream and topped with the chocolate sauce.