Not much to them. I used a pound of ground turkey, a bag of pre-chopped Cole Slaw mix (without any of the dressing), some onion, some bean sprouts, commercial egg roll wrappers, soy sauce, ground ginger, powdered garlic, 1 beaten egg, and a shot of cayenne hot sauce. I can’t be more specific, because this is something I make by eye, not measurement.
Brown the turkey (or other ground critter of choice) in a little oil, with garlic and ginger to suit. Set aside, and add the veggies. When it starts to sizzle, shut off the heat and go put out a burning Winnebago
When you get back, reheat and finish stir-frying the veggies. Add the ground critter, a couple of good shots of soy, hot sauce to suit, and more ginger and garlic. Don’t drown it in liquid, because you want the stuffing to be pretty dry. What I do is more like Moo-shoo critter, actually.
Take everything off heat, and set aside for a couple of minutes to cool. Beat the egg, and start separating the wrappers. You need to decide how many layers you need. I used one, and it was bad because I baked them instead of frying, and the wrappers stuck to the pan. Next time, either 2 layers, or oil the sheet. If you fry them, one is probably enough.
Take a wrapper, and lay it out in front of you like a diamond. Add a heaping tablespoon or thereabouts of the filling, and place it cross-ways to the side points of the diamond. Roll the bottom corner up over the filling, and bring in the side corners. Brush the egg on the top point, and fold it up and over the rest. The egg is your glue.
Either deep fry until the skin is bubbled and brown, or back them at 400F until the wrapper is brown, about 10-12 minutes.
An Oriental cookbook can show you how to do the wrapping if you’re still confused.