Heat topping in a medium-sized saucepan just until it bubbles around the edges of the pot. Add chopped chocolate. Turn off the heat and stir. Continue stirring until well combined. Set aside to cool.

Once it has cooled completely, place ganache in a piping bag fitted with a large round tip like 804 or 805.

Lay out all the spring roll wrappers. Pipe a line of ganache diagonally across one corner of the wrapper. Top with two marshmallows. Starting at that corner, roll up the wrapper, tucking in the sides. Use a little water to dampen the end of the wrapper to be sure it stays closed. Repeat for all 16 wrappers.

Place on a pan and freeze 30 minutes.

Heat oil in a five-to-six-quart pot until the temperature reaches 350 degrees Fahrenheit on a deep-fry thermometer. Gently drop two to three spring rolls in the hot oil and fry until golden, flipping once.

Remove from oil and drain on a cooling rack. Repeat with remaining rolls.