Prepare the Filling: In a medium bowl, combine diced apples with lemon juice, cinnamon, and sugar. Mix well to coat. Dissolve cornstarch in 2 tablespoons of water and add to the apple mixture. Stir in vanilla extract.

Cook the Apples: Heat a skillet over medium heat. Add the apple mixture and cook for 5-7 minutes until the apples are slightly softened and the sauce thickens. Let cool.

Assemble the Rolls: Lay an egg roll wrapper on a clean surface with one corner facing you (like a diamond). Place 2-3 tablespoons of the apple filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Use a bit of water on the top corner to seal. Repeat for all wrappers.

Fry the Rolls: Heat 1-2 inches of vegetable oil in a heavy-bottomed pan to 350°F (175°C). Fry the rolls in batches, turning occasionally, until golden brown (about 2-3 minutes). Remove and drain on paper towels.

Serve: Serve warm with whipped cream or a drizzle of caramel sauce, if desired. Enjoy!