In a small bowl, combine 200 g of granulated sugar with 16 g of ground cinnamon. Whisk until thoroughly mixed.

In a stand mixer, blend 227 g of softened cream cheese, 45 g of granulated sugar, 2.5 ml of lemon juice, 2.5 ml of vanilla extract, and 1.25 ml of fine sea salt on high speed for 1-2 minutes until smooth.

Lay an egg roll wrapper in a diamond position. Place 30 ml of the cheesecake filling in the center. Fold and roll tightly, sealing edges with water.

Heat vegetable oil to 190°C in a large stockpot.

Fry four egg rolls for about 2 minutes or until golden and crisp. Remove and drain on paper towels.

Roll warm egg rolls in cinnamon sugar until coated. Serve immediately with toppings.