Make the Filling:

• In a bowl, beat together cream cheese, sugar, vanilla, and sour cream until smooth.

• Gently fold in chopped fruit if using.

Assemble the Egg Rolls:

• Lay an egg roll wrapper on a clean surface with one corner pointing toward you.

• Spoon about 2 tablespoons of filling near the center.

• Fold the bottom corner up over the filling, then fold in the sides and roll up tightly.

• Seal the edge with a bit of water.

Fry the Egg Rolls:

• Heat 1–2 inches of vegetable oil in a deep skillet to 350°F (175°C).

• Fry egg rolls in batches for 2–3 minutes per side, or until golden brown.

• Transfer to a paper towel-lined plate to drain.

Make the Caramel Sauce:

• In a small saucepan, melt butter and brown sugar over medium heat.

• Stir in heavy cream and a pinch of salt. Bring to a gentle boil and cook for 2–3 minutes, stirring constantly.

• Remove from heat and stir in vanilla extract.

Serve:

• Drizzle warm caramel sauce over the crispy cheesecake egg rolls.

• Serve immediately for the best texture.