In a mixing bowl, combine 8 oz of softened cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract. Blend until smooth and creamy for 2-3 minutes.

Gently fold in 1 cup of chopped fresh strawberries, ensuring to retain some juices for added flavor.

Place a single eggroll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the filling into the center.

Fold the bottom edge up over the filling, tuck in the sides, and roll tightly towards the top corner, sealing with a drop of water. Repeat until all filling is used.

Heat vegetable or canola oil in a deep pan over medium-high to approximately 350°F (175°C).

Carefully place 2-3 eggrolls into the hot oil and fry for 3-4 minutes on each side until golden brown, using a slotted spoon to keep them submerged.

Remove eggrolls with a slotted spoon and transfer to a plate lined with paper towels to absorb excess oil.

Let eggrolls cool for a few minutes before serving. Optionally garnish with fresh sliced strawberries or powdered sugar.