In a mixing bowl, combine softened cream cheese, 1/4 cup sugar, and vanilla extract; whisk until smooth.

Position an egg roll wrapper like a diamond on a clean work surface.

Spoon approximately 2 tablespoons of the cream cheese filling into the center of the wrapper.

Fold the bottom point over the filling, tuck in the side corners, and roll upward tightly, brushing the top edge with beaten egg to seal.

Heat oil in a deep fryer or heavy pot to 350 degrees Fahrenheit (175 degrees Celsius).

Fry rolls in small batches for 2 to 3 minutes until the exterior is golden brown and crispy.

Remove from oil and drain briefly on a wire rack or paper towels.

Toss the warm rolls in the cinnamon-sugar mixture until evenly coated.

Plate the rolls and drizzle with caramel sauce immediately.