1. Beat the softened cream cheese, granulated sugar, vanilla extract, and lemon zest in a bowl until smooth and creamy.

2. Lay one egg roll wrapper on a clean surface with one corner pointing toward you.

3. Spoon about 2 tablespoons of cheesecake filling near the lower third of the wrapper.

4. Fold the bottom corner over the filling, fold in the sides, then roll tightly.

5. Brush the final corner with water and press to seal. Repeat with the remaining wrappers and filling.

6. Heat the oil in a deep skillet or heavy pot over medium heat.

7. Fry the egg rolls in batches for 2 to 3 minutes per side, or until golden brown and crisp.

8. Transfer to a paper towel-lined plate or wire rack and cool for a few minutes.

9. Dust with powdered sugar and serve warm with strawberry sauce if desired.