Beat cream cheese with an electric mixer until smooth. Add powdered sugar and mix to combine. Stir in whipped topping with a spatula. Fold in the strawberries and combine well.

Place egg in a small bowl and whisk with a fork. Lay an egg roll wrapper on a clean plate. Add 2-3 tablespoons cheesecake mixture to the center of the wrapper. Fold the bottom corner up and over the mixture. Use your finger to "glue" the corner to the egg roll by rubbing egg onto the egg roll and pressing the corner to it. Rub more egg on the top of the corner. Fold the outer corners in and use the same gluing technique to seal them down. Roll the wrapper and seal the corner using the egg. Place egg rolls in the freezer for at least one hour.

Pour olive oil into a large pot and fill about two inches. Heat oil to about 350°. Place frozen egg rolls into hot oil and fry for about three minutes, or until golden brown. Place on a plate covered in paper towel to remove excess oil.

Serve with chocolate syrup, extra strawberries, and whipped topping. Enjoy!