Begin by softening the cream cheese in a mixing bowl; this will make it easier to blend. Add in the powdered sugar and vanilla extract, beating together until the mixture is smooth and creamy, about 2 minutes. Gently fold in diced fresh strawberries and a splash of lemon juice, ensuring the fruit is evenly distributed without mashing.

Lay an eggroll wrapper diagonally on a clean surface, with one corner pointing toward you. Spoon about 2 tablespoons of the creamy strawberry filling into the center of the wrapper. Moisten the edges with a little water, fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Repeat this process for the remaining wrappers and filling.

In a deep frying pan or pot, heat enough oil to submerge the eggrolls, about 2 inches deep. Heat the oil over medium heat until it reaches approximately 350°F (175°C). You can test the oil by dropping in a small piece of bread; it should sizzle, indicating it’s ready for frying.

Carefully lower the assembled eggrolls into the hot oil, ensuring not to overcrowd the pan. Fry each eggroll for about 2-3 minutes per side or until they turn a beautiful golden brown and crispy. Use tongs to flip them, allowing for even cooking on both sides, and monitor closely to prevent burning.

Once the eggrolls are golden and crisp, use a slotted spoon to remove them from the oil. Place the fried Strawberry Cheesecake Stuffed Eggrolls on a plate lined with paper towels to drain excess oil. Let them cool for a few minutes before serving to avoid burning yourself with the hot filling.

Serve your delightful Strawberry Cheesecake Stuffed Eggrolls warm, either plain or drizzled with chocolate sauce for an extra indulgent touch. You might also pair them with a dollop of whipped cream.