Ready to roll up your sleeves and make some magic? Here’s how:

1. In a medium bowl, mix the softened cream cheese, granulated sugar, vanilla extract, and lemon juice until smooth and creamy.
2. Gently fold in the diced strawberries, ensuring they’re evenly distributed throughout the mixture.
3. Lay an egg roll wrapper on a clean surface, with one corner pointing towards you.
4. Spoon about two tablespoons of the strawberry cheesecake mixture into the center of the wrapper.
5. Brush the edges of the wrapper with the beaten egg to act as glue.
6. Fold the bottom corner over the filling, then fold in the sides, and roll upwards tightly, sealing the top corner with more egg wash.
7. Repeat the process with the remaining wrappers and filling.
8. In a deep frying pan, heat vegetable oil over medium heat until shimmering.
9. Fry the eggrolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
10. Remove and drain on a paper towel-lined plate. Dust with powdered sugar before serving, if desired.

Pro tip: Make sure the oil is hot enough, or the eggrolls might absorb too much oil and become greasy. If you’re unsure, drop a small piece of wrapper into the oil; it should sizzle immediately.