In a mixing bowl, beat together cream cheese, sugar, lemon juice, vanilla extract, and salt using an electric mixer for about 2-3 minutes until smooth and creamy.

Take an egg roll wrapper and lay it flat. Spoon cheesecake filling onto the center, fold the bottom corner over it, then fold in the sides and roll tightly, sealing with water.

Pour oil into a deep pan, about 2-3 inches deep, and heat to 375°F (190°C), monitoring with a thermometer.

Lower 3-4 egg rolls into the oil and fry for 2-3 minutes on each side until golden brown, flipping halfway with a slotted spoon.

Remove egg rolls and place on paper towels. While hot, roll in a mixture of sugar and cinnamon.

Serve warm with toppings like chocolate sauce or berries and enjoy!