1 cup fresh strawberries, hulled and diced

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

10–12 egg roll wrappers

Oil for frying (or cooking spray for baking)

Optional Add-ons: 1/4 cup mini chocolate chips (for a chocolatey twist)

Optional Add-ons: 1/2 teaspoon lemon zest (to brighten the flavor)

Whipped cream (for serving)

Chocolate or caramel sauce (for drizzling)

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In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and diced strawberries. Blend until smooth, keeping some strawberry chunks for texture.
Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the cheesecake filling into the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with a dab of water.
For frying: Heat oil in a deep pan over medium heat. Fry the egg rolls until golden brown and crispy, about 2-3 minutes on each side. For baking: Preheat the oven to 400°F (200°C), place egg rolls on a baking sheet, spray with cooking spray, and bake for 15-20 minutes, flipping halfway.
Once golden and crispy, remove the egg rolls and let them cool slightly. Dust with powdered sugar and serve with whipped cream, chocolate, or caramel sauce for dipping.

Berry medley: Use a mix of strawberries, blueberries, and raspberries for more variety.

Chocolate lovers: Add mini chocolate chips to the filling for a richer dessert.

Nutty delight: Mix in crushed nuts like almonds or pecans for added crunch.

Vegan option: Use dairy-free cream cheese and vegan-friendly egg roll wrappers.

Banana cream: Swap strawberries for ripe bananas and add cinnamon for a twist.