Step 1

In a medium saucepan, over low heat, bring water, cornstarch, sugar, cinnamon and lemon juice to a boil, stirring constantly.

Step 2

Continue stirring for 3-4 minutes until sauce thickens up.

Step 3

Once sauce has thickened, add chopped apples, stir and let simmer for 8-10 minutes, stirring occasionally.

Step 4

In a medium bowl, beat cream cheese until fluffy, about 2-3 minutes.

Step 5

Add sugar, vanilla and lemon juice. Beat for an additional 2 minutes.

Step 6

Add 1-2 heaping tablespoon of cream cheese filling in the center of the egg roll wrapper followed by a heaping 1-2 heaping tablespoons of apple cinnamon mixture.

Step 7

Using your fingers, dip into water and rub water along the edges of the wrapper. This will help seal the egg rolls.

Step 8

Fold outside edges inward over the filling and then roll the front edge up over the filling and towards the back.

Step 9

Heat oil in a cast iron skillet or frying pan to 375°.

Step 10

Place a few egg rolls at a time in pan and fry until golden brown on both sides.

Step 11

Remove from pan and place on a plate lined with paper towels.

Step 12

Sprinkle with powdered sugar and enjoy.