Prep the filling: In a bowl, beat softened cream cheese, granulated sugar, vanilla, lemon zest, lemon juice, and a pinch of salt until smooth and fluffy. Taste and adjust sweetness or lemon as needed.

Prep the berries: If using fresh berries, chop strawberries into small pieces; leave smaller berries whole. If your berries are very juicy (or frozen), toss them with cornstarch to prevent runny filling.

Set up your station: Lay out egg roll wrappers, a small bowl of water or egg wash, the cream cheese mixture, and berries. Have a plate or tray ready for assembled rolls.

Fill the wrappers: Place a wrapper in a diamond shape (point facing you). Spread about 2 tablespoons of cheesecake filling in a line across the center. Top with 1–2 tablespoons of berries. Don’t overfill; this helps prevent leaks.

Fold and seal: Dip your finger in water or egg wash and moisten the edges. Fold the bottom corner over the filling, fold in the two sides snugly, then roll up tightly. Press the tip to seal. Repeat with remaining wrappers.

Preheat the air fryer: Set to 375°F (190°C) and let it heat for 3–5 minutes. A hot basket helps crisp the wrappers.

Lightly oil: Spray both sides of each egg roll with neutral oil. Don’t drench them; a light mist is enough to promote browning.

Air fry in batches: Place rolls in a single layer in the basket with space between them. Cook 6–8 minutes, flipping halfway, until golden and crisp. Timing varies by air fryer; keep an eye on the first batch.

Finish and cool: Let the egg rolls rest 5 minutes so the filling sets. Dust with powdered sugar or cinnamon sugar if you like. Serve warm with a berry sauce or a drizzle of melted chocolate.

Make ahead option: Assemble and refrigerate uncooked rolls for up to 24 hours. Air fry straight from the fridge; add 1–2 extra minutes as needed.