Beat softened cream cheese with an electric mixer until smooth and creamy, approximately 2 minutes.

Add powdered sugar and vanilla extract to cream cheese, beating until fully incorporated and fluffy.

In a small bowl, mix strawberry jam with cornstarch until well combined.

Lay one egg roll wrapper on a clean surface with one corner pointing toward you in a diamond shape.

Place 2 tablespoons of cream cheese mixture in the center, then add 1 tablespoon of strawberry jam mixture on top.

Brush all four edges of the wrapper with beaten egg to help seal.

Fold the bottom corner up over the filling, then fold in the left and right corners toward the center.

Roll tightly toward the top corner, ensuring the filling is completely enclosed. Press the final corner to seal.

Repeat with remaining wrappers and filling, keeping completed egg rolls covered with a damp towel.

Heat 2-3 inches of vegetable oil in a deep pot or skillet to 350°F (175°C).

Carefully place 2-3 egg rolls at a time into the hot oil, being careful not to overcrowd.

Fry for 2-3 minutes per side until golden brown and crispy, turning occasionally for even cooking.

Remove with a slotted spoon and drain on paper towels.

Allow to cool for 3-5 minutes before serving.

Dust with powdered sugar and serve with optional toppings.