Heat enough olive oil in a deep fryer or large pot to submerge the egg rolls, about 2-3 inches deep, to 375°F (190°C).

Mix canned pumpkin puree, granulated sugar, pure vanilla extract, and pumpkin pie spice in a bowl until smooth.

In another bowl, combine softened cream cheese, lemon zest, lemon juice, and some sugar until creamy, then place in a zip-close bag.

Lay an egg roll wrapper flat, pipe pumpkin filling and cream cheese mixture side by side, brush edges with water, then fold and seal the wrapper tightly.

Fry egg rolls seam-side down in the hot oil for 2-3 minutes until golden brown, flipping halfway.

Remove fried egg rolls from oil, roll in cinnamon sugar while still hot, and place on a paper towel-lined plate.

Cool on a wire rack for 10 minutes, then serve warm with whipped cream or vanilla ice cream.