Mix all the filling ingredients together, and grease a large cookie sheet.
Have a little dish of water handy to help seal your egg roll wraps, and you are ready to make your egg rolls.
Lay one out at a time and spoon around 1/4 cup of the filling onto the center of the wrapper. Fold the bottom edge up.
Then fold the sides in, one over the other, and then roll from the bottom up, and seal with a dab of water.
Lay them on your baking sheet with the seam down to help keep them shut, and give them all a quick spray with cooking spray to help them turn a golden brown while baking. Bake at 400 degrees for 5-7 minutes and then turn them over and bake an addition 5-7 minutes till they’re a pretty brown color. Tongs work well when trying to turn them over.
Serve these as is or with salsa, sour cream or guacamole.