23.2Oz.frozen sliced strawberriesif you have fresh strawberries, by all means slice and use them
1/2 Cupgranulated sugar
1Tsp. Lemon Juice
8Oz. cream cheesesoftened
1/2 Cupwhole creamthe kind you can use to whip into whipped topping
24Egg Roll Wrappers
1Eggbeaten. for brushing on the edge of the egg roll wrapper to seal
2Cupsconfectioners' sugarfor rolling the egg rolls in after frying
Place the sliced strawberries in a kettle with the sugar, lemon, and corn starch. Bring to a boil and turn off the heat.
Blend the cream cheese, whole cream, and sugar until well blended
Time for assembly. Place a heaping tablespoon of the cream cheese mixture on a diagonal on the egg roll wrapper. Top with a table spoon of the strawberry mixture making sure to get a few strawberry slices on.
Using your finger or a brush, brush a bit of the egg wash on the top two sides of the egg roll wrapper. This helps the egg roll seal after folding. Fold the bottom corner of the egg roll over the top of the mixture. fold in the sides and gently roll up. Notice I have not tightly rolled these. It is difficult to do get a tight roll with the soft filling. Therefore, I just loosely rolled and it worked just find. Just make sure that all of the filling is rolled inside the egg roll wrapper.
Heat oil to 350 degrees Fahrenheit. Place 3 or 4 egg rolls in the oil at once. Cook until the egg roll wrapper is turning a golden brown on one side. Flip and cook the other side. This takes approximately 20 seconds on each side. Remove from oil and drain on a plate lined with a paper towel to remove the excess oil.
Cool until you can handle the egg roll. Roll in the confectioners' sugar and enjoy.