1. Prepare the Filling
In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, sugar, lemon juice, vanilla extract, and salt. Beat on high speed for 1-2 minutes, stopping occasionally to scrape down the sides of the bowl. The mixture should be smooth and well combined. If you don’t have a stand mixer, you can use a hand mixer or even mix it by hand with a spatula—it will just take a little more effort. The key is to make sure the filling is creamy and free of lumps.

2. Assemble the Egg Rolls
Lay an egg roll wrapper on a clean work surface with one corner facing you, forming a diamond shape. Spoon about 2 tablespoons of the cheesecake filling into the center. Be careful not to overfill, as too much filling can make rolling difficult and may cause the egg roll to burst during frying.

Fold the bottom corner up and over the filling. Next, fold in the side corners toward the center, similar to an envelope. Lightly brush the top corner of the wrapper with water, then roll the egg roll tightly to seal. Place the finished egg roll on a plate and repeat with the remaining wrappers and filling.

If you’re struggling with rolling, remember to keep the wrapper taut around the filling to prevent air pockets. Also, don’t skip the water—this acts as glue to keep the egg rolls sealed during frying. If you want extra security, you can use a beaten egg instead of water for sealing.

3. Prepare the Cinnamon-Sugar Coating
In a small bowl, whisk together the sugar and cinnamon. Set aside. This mixture will be used to coat the fried egg rolls while they’re still warm, ensuring that the sugar sticks to the crispy surface.

4. Heat the Oil
Pour about 2 inches of oil into a large stockpot or deep skillet. Heat it over medium heat until it reaches 375°F. If you don’t have a thermometer, you can test the oil by dropping in a small piece of an egg roll wrapper. If it sizzles immediately and starts to turn golden within a few seconds, the oil is ready. If it browns too quickly, the oil is too hot—lower the heat slightly and wait a minute before frying. If the oil isn’t hot enough, the egg rolls will absorb too much oil and become greasy instead of crispy.

5. Fry the Egg Rolls
Carefully place four egg rolls into the hot oil at a time. Fry for about 2 minutes, turning occasionally, until they are golden brown and crispy. Use a slotted spoon or tongs to remove them from the oil and transfer them to a paper towel-lined plate to drain excess oil. Repeat with the remaining egg rolls.

If you’re nervous about frying, keep in mind that a steady temperature is key. If the oil gets too hot, the egg rolls may brown too quickly on the outside while staying soft inside. If it’s too cool, they will absorb oil and become soggy. A kitchen thermometer helps, but if you don’t have one, just adjust the heat as needed.

6. Coat with Cinnamon-Sugar
While the egg rolls are still warm, roll them in the cinnamon-sugar mixture to coat evenly. The heat helps the sugar stick, creating a deliciously crunchy, sweet exterior.