In a large bowl, using a hand mixer cream together the butter with the sugars and salt. Add the vanilla and mix to combine. Using a wooden spoon or spatula, stir in the flour until it is fully combined, then add the chocolate chips and fold to evenly distribute. Place into the refrigerator for 1 hour.
Divide the cookie dough in to 6 equal portions. Lay one egg roll wrapper down on a flat surface. Place one portion of cookie dough in a small log shape diagonally into the center of the egg roll wrapper. Dampen edges of wrapper with some water using your finger. Fold in left and right corners to meet in the center of the cook dough log. Then fold bottom corner over cookie dough and gentle roll to completely encase the cookie dough and seal the egg roll wrapper.
Preheat 1/2” oil over medium high heat in a heavy bottomed skillet. In batches, fry the cookie dough rolls, turning to brown on all sides, about 3-4 minutes. Remove and place onto a wire rack lined sheet tray to drain and cool slightly.
Serve while still warm with a scoop of ice-cream and drizzled with chocolate and caramel sauce.