Make the Cheesecake Filling : In a medium bowl, mix the cream cheese, sugar, lemon juice, vanilla extract, and salt until smooth and creamy. Set aside.

Assemble the Egg Rolls : Lay an egg roll wrapper on a flat surface with one corner pointing toward you (like a diamond shape). Place 2 tablespoons of cheesecake filling in the center. Fold the bottom corner up over the filling, then fold in the sides. Roll tightly to seal, brushing the edges with water to keep them closed. Repeat with remaining wrappers and filling.

Fry the Egg Rolls : Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

Coat in Cinnamon Sugar : In a shallow dish, mix the sugar and cinnamon. While the egg rolls are still warm, roll them in the cinnamon sugar mixture until fully coated.

Serve and Enjoy : Plate the egg rolls and garnish with your choice of caramel sauce, chocolate drizzle, fresh strawberries, or a dusting of powdered sugar. Serve warm and enjoy!