In a medium bowl, mix together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Gently fold in the diced strawberries until well combined.
Lay out an egg roll wrapper on a clean surface. Place about 2 tablespoons of the strawberry cheesecake mixture in the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll up tightly, sealing the edges with a bit of water.
Repeat with the remaining wrappers and filling.
In a large skillet, heat about 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully place the egg rolls in the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes per side.
Remove the egg rolls from the oil and drain on paper towels.
Once slightly cooled, dust with powdered sugar before serving.
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Variations & Tips
For a fun twist, try adding a handful of mini chocolate chips to the cheesecake filling for a chocolate-strawberry version. If you have picky eaters, you can substitute the strawberries with other fruits like blueberries or raspberries. For a lighter version, bake the egg rolls in a preheated oven at 400°F (200°C) for about 12-15 minutes, turning halfway through, instead of frying. You can also experiment with flavored cream cheese, such as strawberry or honey, to add a different dimension to the filling.
