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1
In a deep pot, heat oil to 380 degrees F. In a small bowl, beat egg.
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2
Cut chocolate into 1/2-inch cubes.
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3
Take an egg roll wrapper, and brush edges with egg wash, and lay on a work surface, wash side up, with a point facing you, not a straight edge.
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4
Place about 2 ounces of chocolate 1 or 2 inches from the edge, and top with 1/4 cup of microwaved marshmallow or fluff.
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5
Fold the corner closest you up and just over the filling, press lightly, then fold in the sides, making a little pull or tuck to keep the roll right.
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6
Then roll away from you and press to seal tightly.
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7
(Take care not to tear the egg roll wrapper.
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8
This can cause roll to leak while cooking.
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9
If tear occurs, pinch dough together until it reseals or discard wrap and use a new one.)
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10
Repeat until all egg rolls are formed.
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11
Fry egg rolls 4 at a time, turning almost immediately, cooking on all sides to just golden brown, less than a minute.
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12
(Make sure not to overcook filling.
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13
If you see marshmallows start to ooze out before both sides are golden, filling will be overcooked and egg roll will appear hollow inside) Remove to a paper towel-lined plate and repeat until all cooked.
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14
Make sure to check your oil temperature between additions.
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15
When ready to serve, dust with powdered sugar and graham cracker crumbs.
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16
Serve immediately, but caution very hot!
