1️⃣ Prepare the Cheesecake Filling: In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Set aside.

2️⃣ Make the Strawberry Mixture: In a small saucepan over medium heat, combine the diced strawberries, granulated sugar, and cornstarch. Cook, stirring occasionally, until the mixture thickens and becomes jam-like. Remove from heat and let it cool completely.

3️⃣ Assemble the Eggrolls: Lay an eggroll wrapper on a flat surface with one corner pointing toward you (diamond shape). Spread about 1 tablespoon of the cheesecake filling in the center, then add 1 teaspoon of the strawberry mixture on top. Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the edge with a dab of water to secure. Repeat for all wrappers.

4️⃣ Fry the Eggrolls: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the eggrolls in small batches, turning occasionally, until golden brown and crispy (about 2–3 minutes). Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

5️⃣ Serve: Dust the fried eggrolls with powdered sugar for an extra touch of sweetness. Serve warm with a side of strawberry jam or whipped cream for dipping.