In a medium bowl, mix together softened cream cheese, sugar, and vanilla extract until smooth.

Lay out an egg roll wrapper and place 2 tablespoons of the cream cheese mixture in the center. Add 1 tablespoon of cherry pie filling on top of the cream cheese.

Fold the sides of the wrapper over the filling, then roll tightly, sealing the edges with a little water.

Heat oil in a large skillet over medium heat. Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.

Dust with powdered sugar and serve warm.