In a heavy bottomed skillet or pot, heat about 2" of oil to about 375 degrees F. I always test my oil by adding a little water on my fingertip, then dribbling the water into the oil. If it sizzles and pops lightly, it's ready! While the oil heats...
On a clean, flat work-space, cut each strawberry shortcake roll in half lengthwise. Make sure your egg roll wrappers are facing you as a diamond-shape rather than a square-shape. Take a halved roll and place it in the middle of an egg roll wrapper. Take the bottom point of the diamond and fold it over the roll inside, gently rolling it back towards you to secure it in place.
Fold in the sides and gently moisten the side flaps with a little water to better adhere. Then roll the rest of the wrapper up tightly, securing the final point with some water to adhere. Set aside and repeat the process until you have 12 egg rolls.
Place about 5-6 egg rolls in the hot oil at a time, frying about 2-3 minutes on each side or until crispy and golden brown. Remove from the oil and let drain on a paper-towel-lined plate. Place on a platter and top with powdered sugar, strawberry syrup, whipped cream and strawberries, if desired. Eat and serve immediately. Makes 12; can easily be doubled, tripled or halved.
**Note: if you can't find the Little Debbie Strawberry Shortcake rolls, try using Ding-Dongs, Banana Cream Pie rolls, or Twinkies instead!**
Recipe by The Domestic Rebel at https://thedomesticrebel.com/?p=4570