Here's what I did
Diced two carrots...half of a green and purple cabbage, a crapload of scallions, a few Anaheim peppers, one green pepper and 2 stalks of celery. I used my handy pampered chef cutting/dicing contraption..makes things so much easier and in half the time.Then I cooked up about a half pound or so of ground pork sausage then drained.. Then I added the vegetables and cooked until soft. I added a bunch of freshly ground pepper and about a teaspoon of soy sauce. After tasting it, I felt it needed something else...Chinese five spice? Nah...fish oil..nope...besides I didn't have any of that o n hand. So I went digging through the pantry. We had a pack or 'oriental' flavor top ramen noodles. I don't remember why we had this..we don't normally eat this. I think it was from awhile back when I made a Chinese cabbage salad...?? Anyway..I thought I would use the spice packet in there. Then decide to smash up the noodles really small and add those as well. Mix pork and veggie/noodle concoction together.
Using canola oil, fill a skillet..maybe 1/3 of the way up the side..I don't know I didn't measure..just dumped it in there...and turn the heat up.
Next I took one wrapper and set it out. Put about 2 tablespoons on top.
Then fold the edges first..and sealed it with an egg wash. Folded the rest and did another coating of egg wash.
Carefully place in hot oil..these cook super quickly...were talking like 20 seconds each side.Lay them on a paper towel to drain and cool..maybe 5 minutes.
Being a first time egg roll maker..these were the bomb! Everyone scarfed them up..It was weird to see the kids using ranch and ketchup to dip them though instead of the sweet and sour sauce..but whatever....they're kids...they would stick a straw in the ranch and gulp it down if I'd let them...