Begin by placing the softened cream cheese into a mixing bowl. Add in the sugar, and using a sturdy spoon or a mixer, blend them together until you achieve a delightful smoothness. Once your cream cheese mixture is silky, stir in the vanilla extract. If you find the filling a bit too thick, you can incorporate a splash of milk to loosen it up. The consistency should resemble a soft jelly, making it easy to spread but not too runny.

On a clean countertop, lay an egg roll wrapper flat. Spoon approximately 2 tablespoons of your cream cheese concoction right down the center. For an extra touch of sweetness, sprinkle a handful of chocolate chips on top of the filling. To ensure the wrapper seals properly, dip your finger in water and brush it along the edges. Fold the sides over the filling, then roll it up snugly, pressing the edges to guarantee a tight seal. Place the assembled egg roll seam-side down on a plate. Continue this process with the rest of your wrappers, filling, and chocolate chips until all egg rolls are prepared.

In a deep saucepan, pour enough vegetable oil to allow the egg rolls to submerge halfway. Warm the oil over medium heat; you’ll know it’s ready when a small piece of wrapper dropped in begins to sizzle. Fry your egg rolls in small batches, carefully turning them to ensure they achieve a beautiful golden brown on each side, which should take about 1 to 2 minutes per side. Once cooked to your liking, transfer the egg rolls to a plate lined with paper towels to soak up any excess oil. Now they’re ready to be devoured!