In a pot, combine strawberries, blueberries, 1/4 cup sugar, and lemon juice. Cook for 10 minutes on a medium flame. Allow to cool.

Place an egg roll wrapper in front of you with one corner pointed toward you. Place one teaspoon custard and one teaspoon of the fruit mixture in the center. Dip your finger in water and wet the edges. Fold the corner near you over the mixture, then fold in the two sides, then roll up. Repeat with remaining egg rolls.

In a frying pan, heat oil and fry egg rolls until brown and crispy.

Place 1/4 cup sugar and cinnamon in a bowl. While still warm, roll the egg rolls in the cinnamon-sugar mixture.