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1.
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Put the kumquat slices and their juices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan.
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Remove from the heat.
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2.
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Put the chocolate into the bowl of a food processor and pour the hot kumquat cream over it.
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Let sit for 2 minutes, then process until the mixture becomes smooth and shiny.
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Add the egg yolk, Grand Marnier, and butter and process to combine.
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3.
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Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap.
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Pour the chocolate mixture into the pan and transfer to the freezer.
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Freeze, uncovered, until completely hard.
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4.
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Unmold the chocolate bar and peel off the plastic wrap.
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Cut the bar lengthwise in half, then cut each half crosswise into 1/2-inch slices.
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You should have 36 chocolate bars.
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5.
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Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg.
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Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle.
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Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation.
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Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed.
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Set on a baking sheet.
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Repeat with the remaining wrappers and chocolate.
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Freeze the spring rolls for at least 10 minutes or up to 2 days; take them out only when you are ready to fry them.
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6.
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Fill a saucepan with oil to a depth of 2 inches and heat to 350F.
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When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350F, until golden brown, about 4 minutes.
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Drain on paper towels and cook the remaining rolls.
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Serve warm.
