1. **Prepare the Filling:** In a medium mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy. Gently fold in the diced strawberries by hand (do not overmix, or the filling will turn pink and watery).

2. **Set Up Station:** Place an egg roll wrapper on a clean surface or cutting board with one corner pointing toward you (like a diamond). Keep the other wrappers covered with a damp paper towel to prevent them from drying out.

3. **Fill:** Spoon about 2 tablespoons of the cheesecake mixture into the center of the wrapper. Shape it into a small log, leaving space on the sides.

4. **Roll:** Fold the bottom corner up over the filling. Fold the left and right corners in toward the center (like an envelope). Roll the wrapper up tightly away from you. Dip your finger in the water and run it along the top corner edge to seal the roll shut.

5. **Heat Oil:** Pour oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until it reaches 350°F (175°C).

6. **Fry:** Working in batches of 3 or 4, carefully place the egg rolls into the hot oil. Fry for 2–3 minutes, turning occasionally, until they are golden brown and crispy on all sides.

7. **Drain & Serve:** Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil. Let them cool for 5 minutes (the filling will be very hot!). Dust generously with powdered sugar and serve warm with dipping sauce.