Preheat 2 inches of oil in a large stockpot over medium heat to 375°F (190°C).
In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon juice, vanilla extract, and salt. Beat on high speed for 1-2 minutes, scraping down the sides of the bowl as needed, until smooth and creamy.
Place an egg roll wrapper on your work surface with one corner facing you like a diamond. Spoon about 2 tablespoons of the cream cheese filling into the center of the wrapper.
Fold the bottom corner up over the filling, then fold the outer corners toward the middle like an envelope. Brush the top corner with water and roll the egg roll tightly to seal it. Repeat with the remaining wrappers and filling.
In a small bowl, whisk together the sugar and cinnamon. Set aside.
Once the oil is heated, carefully place 3-4 egg rolls into the oil and fry for about 2 minutes, or until golden brown and crispy.
Remove the egg rolls from the oil and transfer them to a paper towel-lined plate. Repeat the frying process with the remaining egg rolls.
While still warm, roll the fried egg rolls in the cinnamon sugar mixture to coat.
Serve the cheesecake egg rolls with your choice of toppings: caramel, chocolate sauce, chopped strawberries, or a dusting of powdered sugar.