1. Beat the softened cream cheese in a bowl until smooth.

2. Add the granulated sugar and vanilla extract, then mix until creamy and fully combined.

3. Lay one egg roll wrapper on a clean surface in a diamond shape.

4. Spoon a portion of the cheesecake filling into the center of the wrapper.

5. Fold the bottom corner over the filling, fold in the sides, and roll tightly.

6. Brush the top corner with beaten egg to seal the egg roll.

7. Repeat with the remaining wrappers and filling.

8. Heat oil in a deep skillet or saucepan over medium heat until hot enough for frying.

9. Fry the egg rolls in small batches until golden brown and crisp on all sides.

10. Transfer to a paper towel-lined plate to drain excess oil.

11. Dust with powdered sugar and top with sliced strawberries before serving.