Prepare brownie mix as directed on package and bake in a 9-inch square pan. Cool completely. Cut brownies into 2-inch squares and place each in an egg roll wrapper. Press three caramels into each brownie; roll up egg roll wrappers, tucking in ends.
Place heavy cream and TABASCO® Chipotle Sauce in a small saucepan and heat slowly. Do not boil.
Place water in a medium saucepan and pour sugar in the middle. Do not get sugar on sides of pan. Cover and bring to a boil. Once boiling, uncover and cook about 6 minutes. Reduce heat to medium and cook 2 more minutes or until amber in color. Remove from heat and stir. Slowly add one fourth of the cream mixture. Be careful--it will bubble vigorously. When bubbles subside, add remaining cream and vanilla extract. Stir thoroughly. Let cool about 20 minutes or until desired consistency.
Meanwhile, heat several inches of oil in a deep fryer to 350°F. Fry egg rolls a few at a time for 3 to 4 minutes or until light brown in color. Drain on paper towels.
Cut each egg roll in half on the bias and place on a plate next to a scoop of ice cream. Drizzle with caramel sauce and garnish with chocolate shavings.
Makes 16 servings.
Submitted by Firefighter Bill Maddalena, Berlin Fire Department, New Hampshire, first runner up in the 4th national TABASCO® Cook & Ladder® Competition.