• In a small bowl, mix together the pumpkin puree, 1/4 cup sugar, 1 tsp vanilla and 1 tsp pumpkin pie spice until smooth, set aside.
• In another small bowl, mix together the softened cream cheese, lemon zest, lemon juice and 3 tbsp sugar until smooth. set aside as well.
• Take each egg roll wrapped and face the corner towards you, and place 2 tablespoons of the cheesecake filling in each wrapper, then 2 tablespoons of the pumpkin mixture on top, evenly.
• brush the edges of the wrappers with water
• Fold the corner nearest to you over the filling.
• Gently press the wrapper around the filling, because you do NOT want air in them
• Fold the right and left corners of the wrapped toward the middle of the filling , one by one.
• Brush the rest of the wrapper with water, then roll up the rest of the egg roll
• Make sure all edges are sealed completely, (you do not want filling coming out while frying)
• You dont want the rolls TOO damp , just wet enough to keep them sealed before frying
• Repeat process until they are all filled and ready to fry!

For Frying:

• In a Medium , (semi deep) sauce pan, fill with about one inch of oil
• heat until 350F
• One at a time, slowly put each filled roll into the HOT oil carefully.
• Fry until golden brown, (about one minute)
• using tongs, remove from the oil, and place onto a cooling wrack or plate then sprinkle with the powdered sugar and cinnamon as soon as each is removed from the oil.
• Repeat with remaining egg rolls.
• ENJOY!