1Mix the cheese and sugar till well blended set aside
Chop the strawberries very small set aside
2Wet the rice paper wrapper. Dip the dry rice paper wrapper into a large bowl of warm water. This softens up the wrapper so you can roll it.
Spring roll wrappers have a rough side and a smooth side. You want to place the smooth side facing down on the rolling surface.
3Place a rounded spoonful of filling near one edge of the wrapper. Add tsp of strawberries
Fold up the bottom of the wrapper. The bottom of the wrapper is the part that is closest to the filling. Fold this up over the filling and press down slightly.
Fold over the sides. Fold both the right and left sides of the spring roll wrapper over until the ends of the two sides meet in the middle.
Roll it up. Continue to hold onto the sides as you make the first roll because they are still a little slippery at this point. Once you have the first roll completed, you can let go of the sides and continue rolling the spring roll until you reach the end of the rice paper wrapper.
4Pat dry with a paper towel lightly
Deep fry 1 or 2 at a time at 350 degrees turning over once till golden brown on both sides, Drain.