Creating these scrumptious eggrolls is a straightforward process. Channel your inner chef and have fun with each step.

1. Begin by making the filling. In a medium bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. This is the part that always reminds me of making desserts with my mom and abuela.
2. Gently fold in the diced strawberries. Be careful not to mash them too much; you want some texture in every bite.
3. Lay an eggroll wrapper on a clean, dry surface. Place about 2 tablespoons of the filling in the center. Use your fingers to brush the edges of the wrapper with the beaten egg, which acts as glue to keep everything together.
4. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Repeat with the remaining wrappers and filling. As you roll, think of it as wrapping a little gift — a delicious, crispy surprise for anyone lucky enough to enjoy it.
5. Heat about 2 inches of oil in a deep pan to 350°F (175°C). Fry the eggrolls in batches for about 2-3 minutes each, turning occasionally, until golden brown and crispy. My grandmother always taught me to listen for that perfect sizzle — it’s the sound of something wonderful in the making.
6. Remove the eggrolls with a slotted spoon and drain on paper towels. Dust with powdered sugar before serving.