In a medium bowl, combine the diced strawberries, granulated sugar, and lemon juice. Mix well and set aside to macerate for about 10 minutes.

In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Gently fold the macerated strawberries into the cream cheese mixture until well combined.

Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the strawberry cheesecake filling in the center of the wrapper.

Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly to seal. Use a little water on the edges to help seal the egg roll. Repeat with the remaining wrappers and filling.

In a deep skillet or frying pan, heat about 2 inches of vegetable oil over medium heat until hot (around 350°F).

Carefully add the stuffed egg rolls to the hot oil, a few at a time, and fry for about 2-3 minutes on each side or until golden brown and crispy.

Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Dust with powdered sugar before serving.