Instructions
1-Preheat the oven to 425°F: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Set aside.
2-In a medium bowl add apples, brown: In a medium bowl add apples, brown sugar, cinnamon, and cornstarch. Mix well and set aside. (You will have about 3½ cups of the apple mixture.)
3-On a clean work surface, set out: On a clean work surface, set out the egg roll wrappers. Working one at a time, spread 2 teaspoons of cream cheese onto the center of each wrapper. Top with about 2 tablespoons of the apple mixture.
4-Rolling the Egg Rolls: Rolling the Egg Rolls: Use water to wet the edges of the egg roll wrapper. To roll, first, fold up the bottom corner to just over the apple and cream cheese mixture. Roll once to fold in the mixture. Second, fold in the right and left corners of the wrapper to the center, lightly pressing to seal. (You may need to add more water to the edges and corners to help the wrapper stay folded.) It should now look like an open envelope. Continue rolling until the filling is fully wrapped inside of the egg roll. Press to seal the edges.
5-Baking: Baking: Place the rolled egg rolls onto the lined baking sheet and brush (or spray) each with cooking oil. Bake for 15-17 minutes, or until browned, flipping the egg rolls over halfway through baking. As the egg rolls are baking, mix the cinnamon and sugar topping.
6-Topping: Topping: In a shallow plate or dish, combine sugar and cinnamon. After the egg rolls are done baking, immediately roll them in the mixture until fully coated. Serve the egg rolls with a side of caramel sauce for dipping (or drizzling).