In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Use a hand mixer to blend until smooth, about 2–3 minutes. Fold in chopped strawberries.

Lay an eggroll wrapper on a surface with a corner pointing towards you. Spoon about 2 tablespoons of filling into the center. Fold the corner over, roll tightly, and seal edges with water.

Heat vegetable oil in a deep pan to 350°F (175°C). Test with a small piece of wrapper; it should sizzle when ready.

Fry eggrolls in batches for about 3-4 minutes on each side until golden brown. Flip halfway through for even cooking.

Remove cooked eggrolls and place on paper towels to drain excess oil. Let cool before serving warm.