In a stand mixer, beat together cream cheese, sugar, lemon juice, vanilla extract, and salt until smooth and creamy, about 2-3 minutes.

Take one egg roll wrapper, place it on a clean surface, spoon 2 tablespoons of filling, fold and roll tightly, moistening the edges with water to seal.

Heat oil in a deep stockpot to 375°F (190°C), ensuring accurate temperature for crispy egg rolls.

Fry 3-4 egg rolls for 2-3 minutes until golden brown, turning occasionally. Drain on paper towels.

Mix sugar and cinnamon in a bowl, and roll warm egg rolls in the mixture until well coated.

Serve on a platter, offering optional toppings like caramel or chocolate.