In a small sauce pan over medium heat, combine strawberries, water and sugar.
Stir to combine and bring to a simmer. Stir frequently and cook until thick and jammy, 3-4 minutes.
Transfer to a medium bowl and set aside.
In a large bowl, combine cream cheese with sugar, sour cream, vanilla, and kosher salt. Using a hand mixer, beat ingredients until fully combined.
Place an egg roll wrapper on a clean surface in a diamond shape and spoon approximately 3 tablespoons cream cheese mixture into a line in the center. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water.
In a large skillet over medium heat, heat oil (it should reach 1″ up the side of pan) until it starts to bubble.
Add egg rolls and fry until golden, 1 minute per side.
Transfer to a paper towel-lined plate to cool slightly.
Plate, dust with powdered sugar, and serve with strawberry sauce.