Butterflies - cooking recipe

Ingredients

1 pkg. 6 x 6-inch egg roll skins
1 c. powdered sugar or Karo or light corn syrup
oil (for deep frying)

Preparation

Put 2 egg roll skins together.
Cut into thirds.
(Each third makes one butterfly or bow.)
Seal both ends together with water. Cut a 1 1/2-inch slit in the center of each egg roll skin.
Fold skin back and around through the slit to form loose \"bow\" or \"butterfly\" shape.
Heat oil to 375\u00b0.
Deep fry skins to a golden brown color.
Drain on paper towel. Sift powdered sugar or drizzle Karo syrup or light corn syrup over skins.