Bow Ties

Ingredients

 * 1 package egg roll wrappers (4 1/2 inches by 5 1/2 inches - each wrapper makes 2 bow ties)
 * Syrup:
 * 1 cup brown sugar
 * 1/2 cup corn syrup
 * 1/2 cup honey
 * 1/2 cup water
 * Other:
 * 4 - 6 cups oil for deep-frying, as needed

Directions

 * 1) Lay out a wrapper so that the longer (5 1/2 inch) sides are on the top and bottom, and the shorter (4 1/2 inch) sides on the left and right.
 * 2) Cut each egg roll wrapper from top to bottom into 4 equal pieces.
 * 3) Using a paring knife, cut a 1/2 inch slit in the center of each piece.
 * 4) Using 2 pieces, one laid on top of the other, make a knot like a bow tie.
 * 5) (Fold one end of the piece on top and thread it through the slit.
 * 6) Turn over, fold, and thread through the other way. Open the folded ends before deep-frying).
 * 7) Heat wok and add oil.
 * 8) Deep-fry the bow ties until golden brown, about 5 at a time.
 * 9) Drain on paper towels or a tempura rack if you have one.
 * 10) Boil the syrup ingredients in a pot on medium heat for about 5 minutes.
 * 11) Dip the bow ties into the boiling syrup (if the syrup isn't boiling the bow ties will be too sweet), and drain well.
 * 12) Set aside to harden. Serve cold.
 * 13) The bow ties can be stored in an air-tight container.