Clean the shrimp and squid. Bring a pot of water to a boil, squeeze in a little lemon juice, then add the shrimp and squid and cook until done. Remove and let cool. Wash all the fruit and let drain.

Dice the shrimp, squid, 4 strawberries, banana, apple, and pineapple into small cubes. Add 3 tablespoons mayonnaise, 1 tablespoon sweetened condensed milk, and a pinch of black pepper. Mix everything well.

Place the seafood and fruit filling onto the rice paper wrappers and roll them up like traditional spring rolls.

Dip the rolls in beaten egg, then coat with panko breadcrumbs. Heat a pan with plenty of oil (enough to fully submerge the rolls). When the oil reaches about 160°F (70°C), fry the rolls until golden and crispy. Remove and drain on paper towels.

Mix 2 tablespoons mayonnaise with 2 tablespoons chili sauce to make a dipping sauce.