I have never made homemade egg rolls, but when I saw the eggs roll wrappers at Scott's this week for .99 I thought I would give them a try. We ate Stir fry with these and it was a very good meal!!!
This is what I did to make them.

First I shredded 1/2 a head of cabbage and 1/2 a bag of mini carrots. If you don't have a food processor you can chop this up really fine.
Then I added 1/2 bag of bean spouts to the above mix along with 2 tsp ginger and then I threw in some dried onion, approx. 2 Tbs.

Next I cooked the chicken (you can use pork or shrimp) in the wok. At this point I used 3 chicken breast cut up in about 1 inch squares. We cook our meat with honey, stir fry sauce, and soy sauce. After the meat is cooked most of the way, take enough out for your egg rolls use the rest in your stir fry. You shouldn't need more than one breast of chicken for this mix. Cut this chicken up in small pieces and then mix it into the cabbage mix.

Then fill the center of your egg wraps with the mix. Not too full or they rip (like I did with some of mine, they still fry okay). It shows on the back of the package of egg rolls how to wrap them up.




Now your ready to deep fry them. We have a fry daddy and I set mine just under 375.

If you are making stir fry with this you can use all the extra veggies in it. Add them after you take out your meat for you eggs rolls then by the time you have filled the rolls and cooked some of them your stir fry should be done.
Timing on things like this is hard to estimate, so if you add your veggies to your stir fry (if they are fresh) then it should work out right.

I did not fry all of mine before dinner. I fried just enough for dinner then fried the rest. I put them in the freezer for lunches. If you do this put them in the refrigerator while your eating. I noticed the longer they sat out the more they puffed up when they were fried.

HINT: Have several paper towels ready to drain off the oil. It gets in the little crevices. As you can see in my pictures they release a lot of oil sitting there.