1 7-ounce jar marshmallow creme (about 2 cups)
3 graham crackers, crushed
2 1.5-ounce milk chocolate bars (such as Hershey’s), broken into rectangle blocks
12 pieces Frieda’s Eggroll Wrappers
An egg, beaten, or water, for sealing
Vegetable oil, for frying
Powdered sugar, for dusting (optional)
In bowl, combine marshmallow creme with graham crackers. To stuff an egg roll, place wrapper with corner pointing toward you. Spoon about 2 tablespoons of marshmallow mixture onto center, then place two blocks of chocolate side by side, horizontally.
Moisten top edges of wrap with either egg or water. Fold bottom corner up so corner is just over the center line, then fold in side corners to seal like an envelope. Then roll egg roll to top and seal.
Repeat process. Place finished egg rolls on parchment paper-lined baking sheet, and cover with damp paper towel to prevent wrappers from drying out.
Preheat oven to 200 degrees.
In frying pan, add oil to about 1-inch deep, and heat over medium heat (to about 350 degrees). Working in batches, carefully add egg rolls to oil and cook each side until golden brown. Transfer cooked egg rolls to plate lined with paper towels to drain.
To keep warm, transfer egg rolls to baking sheet and keep in oven.
Dust with powdered sugar before serving, if desired. Serve warm.