1. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until completely smooth and creamy.

2. Lay one egg roll wrapper on a clean surface in a diamond shape, keeping the rest covered so they do not dry out.

3. Spoon about 3 tablespoons of filling near the bottom center of the wrapper.

4. Fold the bottom corner over the filling, fold in the sides, then roll tightly toward the top corner.

5. Brush the top edge lightly with water and press to seal. Repeat with the remaining wrappers and filling.

6. Heat the vegetable oil in a deep skillet or heavy pot over medium heat until it reaches 350°F.

7. Fry the egg rolls in batches for 2 to 3 minutes per side, until deep golden brown and crisp.

8. Transfer to a paper towel-lined plate or wire rack to drain.

9. Dust with powdered sugar and serve warm with whipped cream and fresh strawberries.