Preheat the oven to 425°F. Line a baking sheet with parchment paper. Set aside.

In a medium bowl add apples, brown sugar, cinnamon, and cornstarch. Mix well and set aside. (You will have about 3.5 cups of the apple mixture.)

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.

Use water to wet the edges of the egg roll wrapper. Fold up the bottom corner over the apple and cream cheese mixture. Roll once to fold in the filling. Fold in the sides to form an envelope, then continue rolling to seal the edge.

Place the rolled egg rolls onto the lined baking sheet and spray each with cooking oil.

Bake for 15-17 minutes, flipping halfway through, until golden brown.

In a shallow dish, combine sugar and cinnamon. Immediately after baking, roll the egg rolls into the cinnamon sugar mixture to coat.

Serve warm with caramel topping for dipping.