To fry them a deep fryer works best, a pot is awkward, a wok is good.
Remember the oil will rise the more rolls you add. This tends to be a very smokey business so try on the barbeque or over a 40gal drum fire.

Slide each roll in one by one, cook in batches, don't be scared if there a bit of black on the outside as the paper can bubble. Resist the urge to turn them or the middle won't cook.
If they stick together don't try to seperate them, flip them all in one go and they'll seperate after they've cooked.
Drop the cooked rolls onto paper towel to drain excess oil.

You will find them kind of oily, chewy, smokey, sour, much like a hanoi gutter fire.
Serve with beer