Instructions
To a medium mixing coliseum, add cream rubbish, sugar, and bomb juice. Using a hand mixer on medium speed, beat constituents together until smooth and delicate. Fold in the strawberries.
On a clean work face, set out the egg roll wrappers. Working one at a time, top each wrapper with 2- 3 soupspoons of the cream rubbish admixture.
Use water to wet down the edges of the egg roll wrapper and also tightly roll the egg roll wrapper around the cream rubbish admixture.
To roll, first, fold up the nethermost corner to just over the cream rubbish admixture. Roll formerly to fold in the cream rubbish admixture.
Alternate, fold in the right and left corners of the wrapper to the center, smoothly pressing to seal.( You may need to add further water to the edges and corners to help the wrapper stay folded.) It should now look like an open envelope.
Continue rolling until the stuffing is completely wrapped inside of the egg roll. Press to seal the edges.
Spray or encounter the outside of the egg roll with cuisine oil painting.
Air Fry at 400 °F for 4- 5 twinkles, or until golden brown, flipping half through. You may need to work in batches, depending on the size of your air range.
Transfer the egg rolls to a plate to cool.
Dust with confectioners ’ sugar right before serving.