In a bowl mix ricotta, softened cream cheese and vanilla extract

Slowly incorporate powdered sugar and mix until well combined

Fold in the chocolate chips.

Cover and chill for at least 2.5-3 hours

To roll the egg rolls:

Use 1 egg roll or 2 for maximum crunch.

Position egg roll wrapper like a diamond.

Add 2 tablespoons of filling in a line,

Leave about an inch of space on each side.

Fold the tip of the corner closest to you over the filling.

Roll over once.

Wet the remaining edges with a little water.

Fold in both sides and then roll over until egg roll is complete.

Fry egg rolls in batches until golden brown

Only turning over once the bottom side turns golden brown.

Drain on paper towels