Heat 1-inch of canola oil in large saute pan, to 325 degrees F.
In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.
Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.
Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.
Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.
Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.
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