Preheat 2" of oil in a large stockpot over medium heat to 375°

In the bowl of a stand mixer fitted with a paddle attachment add cream cheese, sugar, lemon juice, vanilla and salt. Beat on high speed for 1-2 minutes, stopping a few times to scrape down the sides of the bowl.

Place the egg roll wrapper on your work space with one corner facing you. Spoon 2 Tbsp of filling into the egg roll wrapper. Bring the bottom corner up over the filling, then fold the outer corners towards the middle like an envelope. Brush the top corner of the wrapper with water and roll up to seal the eggroll. Set the finished eggroll on a plate and repeat the process with the remaining wrappers.

Add sugar and cinnamon to a small bowl and whisk to combine. Set aside.

Once all the egg rolls are wrapped and the oil is heated, carefully place 4 egg rolls into the heated oil and fry for 2 minutes or until golden and crispy. Once the egg rolls are cooked, remove them from the oil and repeat the cooking process with the remaining egg rolls. Once all egg rolls are cooked, roll them in the cinnamon sugar mixture.

Serve with a topping of your choice.