In a medium bowl, combine the softened cream cheese and sugar, stirring until completely smooth and well combined. Add the lemon juice, vanilla extract, and salt, mixing until fully incorporated. The acidity from the lemon juice will brighten the filling and complement the strawberries beautifully. Gently fold in the diced strawberries, being careful not to crush them—you want distinct pieces throughout the filling for texture and flavor bursts in each bite.

Lay out an egg roll wrapper on a clean, dry surface with one corner pointing toward you. Place 2-3 tablespoons of the strawberry cheesecake filling from Step 1 in the center of the wrapper. Wet the edges of the wrapper with water using your finger or a brush, then fold the bottom corner over the filling and roll tightly, folding in the side corners as you go to create a sealed envelope. I like to use just enough water to seal the wrapper—too much makes them soggy and harder to work with. Repeat with remaining wrappers and filling until all 12 egg rolls are assembled.

Coat the filled egg rolls lightly with cooking oil spray on all sides to ensure even browning and crispiness. Arrange them seam-side down in a single layer in your air fryer basket without crowding—work in batches if needed. Air fry at 400°F for 4-5 minutes, flipping halfway through cooking to achieve even golden-brown color on all sides. The wrapper should be crispy and light golden, not dark brown.

Transfer the cooked egg rolls to a plate and let them cool for 2-3 minutes—this allows the filling to set slightly and prevents the creamy center from oozing out when you bite into them. Once cooled slightly, dust generously with powdered sugar for a classic cheesecake presentation. Serve while the wrapper is still warm and crispy for the best contrast of textures.