Step 1: Prepare the Filling

1. In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese, sugar, lemon juice, vanilla extract, and salt.
2. Beat on high speed for 1-2 minutes, stopping occasionally to scrape down the sides of the bowl. This ensures the filling is smooth and fully combined.

Step 2: Assemble the Egg Rolls

1. Lay an egg roll wrapper flat on a clean surface, positioning it like a diamond with one corner facing you.
2. Spoon about 2 tablespoons of the cheesecake filling onto the center of the wrapper.
3. Fold the bottom corner up over the filling.
4. Fold in the two side corners, creating an envelope-like shape.
5. Lightly brush the top corner with water to help seal the roll.
6. Roll the egg roll up tightly, ensuring there are no open edges. Place the finished egg roll on a plate and repeat with the remaining wrappers.

Step 3: Prepare the Cinnamon-Sugar Coating

1. In a small bowl, whisk together 1 cup of sugar and 2 tablespoons of cinnamon. Set aside for later use.

Step 4: Heat the Oil

1. Pour 2 inches of oil into a large, heavy-bottomed pot or deep skillet.
2. Heat the oil over medium heat until it reaches 375°F (190°C). Use a kitchen thermometer for accuracy. If you do not have one, test the oil by dropping in a small piece of egg roll wrapper—it should bubble and float to the top within seconds.

Step 5: Fry the Egg Rolls

1. Carefully place 3-4 egg rolls into the hot oil at a time, making sure not to overcrowd the pot.
2. Fry for about 2 minutes, turning occasionally, until golden brown and crispy.
3. Use a slotted spoon to remove the egg rolls from the oil and transfer them to a paper towel-lined plate to drain excess oil.
4. Repeat the process with the remaining egg rolls.

Step 6: Coat with Cinnamon-Sugar Mixture

1. While the egg rolls are still warm, roll them in the cinnamon-sugar mixture, ensuring they are evenly coated.
2. Place them on a wire rack to cool slightly before serving.