01 -
Grab a medium bowl and whip together the softened cream cheese with the powdered sugar and vanilla until creamy.
02 -
Gently stir in strawberry jam and, if desired, diced strawberries. Don’t overmix—leave it slightly swirled.
03 -
Lay an eggroll wrapper down flat in front of you like a diamond shape.
04 -
Place 1-2 tablespoons of the prepared filling in the middle of the wrapper.
05 -
Fold the bottom corner over the filling, tuck in the sides, and then roll it up tightly to make a log. Seal the tip with water or egg wash.
06 -
Keep going with all the wrappers and filling until everything’s used up.
07 -
In a deep pan or pot, heat up about 1-2 inches of vegetable oil until it reaches 350°F (175°C).
08 -
Carefully fry the eggrolls in small groups, giving each one about 2-3 minutes per side until golden and crispy.
09 -
Use a slotted spoon to lift the rolls out and onto a plate lined with paper towels to absorb the oil.
10 -
Sprinkle powdered sugar over the warm eggrolls if you’d like and serve them with chocolate sauce or strawberry jam for dipping.