Start by preparing the filling for your Strawberry Cheesecake Egg Rolls. In a medium mixing bowl, use a hand mixer to beat together the room-temperature cream cheese, granulated sugar, and lemon juice until the mixture is smooth and creamy. This process should take about 3-5 minutes. Once well combined, gently fold in the diced fresh strawberries, ensuring that they are evenly distributed in the mixture for that delicious burst of flavor in every bite.

Next, it’s time to assemble your egg rolls. Lay out the egg roll wrappers on a clean flat surface, ensuring they are positioned like diamonds. Scoop 2-3 tablespoons of the strawberry cheesecake filling into the center of each wrapper. To seal them, lightly wet the edges with water. Fold the bottom corner over the filling, then roll it up once. Tuck in the side corners before continuing to roll until the egg roll is fully sealed, making sure it’s tight enough to prevent any filling from escaping during cooking.

Now, choose your cooking method for these delectable Strawberry Cheesecake Egg Rolls. If using an air fryer, brush each egg roll lightly with cooking oil and preheat your air fryer to 400°F. Air fry for about 4-5 minutes, flipping them halfway through cooking, until they are golden brown and crisp. For deep frying, heat oil in a large skillet to 375°F. Carefully place the egg rolls in hot oil and fry for 2-4 minutes per side, or until they are beautifully golden and crispy. For baking, line a baking sheet with parchment paper, spray the filled egg rolls with cooking spray, and bake in a preheated oven at 425°F for 10-12 minutes, flipping midway for even browning.

Once cooked, allow the crispy Strawberry Cheesecake Egg Rolls to cool slightly for a few minutes. This will help set the filling and make them safe to handle. Just before serving, dust them with confectioners’ sugar for a sweet finishing touch and an extra aesthetic appeal. Serve warm and enjoy this delightful fusion of flavors with family and friends, and watch as they disappear in no time!