In a large mixing bowl, cream together the butter and sugars. Add the flour, salt and vanilla. Mix until dough forms. Fold in the chocolate chips.
Position the egg roll wrappers on a flat, clean surface. Divide cookie dough into six equal portions. Place one portion in the center of a wrapper. Brush edges with water. Roll one corner up over the dough, then fold up the side corners before rolling the rest of the way and seal. Repeat with remaining dough and wrappers.
Heat about a ½-inch of vegetable oil in a large deep skillet over medium heat. When hot, fry egg rolls two or three at a time for about 10 seconds on each side. Drain on a paper towel.
Serve immediately on individual plates with vanilla ice cream topped with caramel and hot fudge sauces.
Nutritional information is an estimate only, based on egg roll without ice cream and toppings.