Scoop about a tablespoon of filling and roll it out into a small log shape. Place in center of egg roll wrapper.
Fold over wrapper on both sides to cover up filling. Dip your finger in water and run it along the other two sides that haven’t been folded over. Note: The water helps create a seal so that the egg roll doesn’t open while frying.
Roll up the egg roll nice and tight.
Repeat with remaining egg roll wrappers.
Heat oil until it reaches 350 degrees. You only need about 2" of oil in your pan. How much that is depends on how deep your pan is.
Fry egg rolls 2-3 minutes or until golden brown. Drain on a rack with a cookie sheet and paper towels underneath to catch any excess oil.
Video
Notes
* Egg roll wrappers can be found in the produce section of the grocery section next to the Tofu and jars of salad dressing.