In a small sauce pan, mix together broth, Worcestershire sauce, garlic powder, salt and pepper. Bring to a boil, once boiling add cornstarch into water and mix until smooth. Add cornstarch mixture into pan and stir in, allow to cook until thickened.
Chop potatoes, and cheese curds into small bite size pieces.
In pan/skillet heat a little oil and place potatoes in pan. Allow to cook until crispy, about 6-7 minutes on each side. Remove from pan and place on a paper towel.
Heat oil to 375˚.
Lay an egg roll wrapper on the counter top, place a spoon full of potatoes and one of cheese in the center.
Fold the sides of the wrapper in and roll, using your finger seal the egg rolls with water.
Place in oil and allow to fry until golden brown, about 1-2 minutes.
Place egg rolls on a paper towel to allow to drain, serve with dipping gravy.