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Bring out a deep fryer or deep dutch oven, fill halfway with canola or vegetable oil and heat to 375° (this should take about 20 minutes).
As the oil's heating, lay a thawed egg roll wrapper on a cutting board and, using a pizza cutter, slice into 4 even strips and then slice halfway across the strips so you have 8 strips per egg roll wrapper (NOTE: see the step-by-step photos above for a visual and Jeff's Tips for different size options).
In 2-3 batches, carefully lay each egg roll strip into the hot oil and let fry until golden brown, about 60-90 seconds. Using tongs, flip and do the same for the other side.
Remove the golden-brown noodles to a paper-towel lined wire rack with a baking sheet under it (or a large paper towel-lined platter) and let rest for 5 minutes. Place the noodles in a large serving bowl and enjoy by dipping in duck sauce, hot mustard or toss into your favorite Chinese soups, like Wonton, Egg Drop, Wonton/Egg Drop Mix, or Hot & Sour!