First, you'll need some Egg Roll Wrappers. These can be purchased at the store and are usually found in the same section as fresh produce, generally on ends of the displays (but still within the refrigerated area!). If you're adventurous you can make your own.
Secondly, you'll need a great filling for your egg roll. One thing that I love about egg rolls is that they're very versatile and as such are great for using up leftovers, as is the case with our delicious Irish Egg Roll recipe that uses leftover boiled dinner.
Start by placing approximately 1/3-1/2 cup of prepared filling into the center of the egg roll, like this:
Then, Fold over one corner over the top of the filling, so that it wraps the filling without any large air pockets, like this:
Now, Fold the ends in. To seal them, simply dab your finger in a bit of warm water and rub it onto the wrapper, then press the folded end to it.
Now, at the peak of the egg roll (as pictured above, dab your finger with warm water and lightly dampen the "point" Finish rolling your egg roll into a "log". The "point" that you dampened will seal the egg roll and prevent it from unraveling when you fry it (or bake it).
You can make as many as you like. Once they're filled, you'll need to bake or fry them. When "dabbing" with water to seal them, keep in mind that a little goes a LONG way. If you use too much and then stack your egg rolls (like in the photo below), they will Stick together and tear when you get ready to cook them.